The vegetarian menu includes:
Vertical of spinach, aubergine, turnip, daikon and its seeds
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Raviolo filled with sautéed spinach, confit cherry tomatoes, Taggiasca olives and citrus ricotta petals
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Tempeh flower on tomato cream and cucumbers with the perfect egg (slow-cooked at low temperature)
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Caramelized pineapple and lemon ice cream