The menu offers regional Italian classics done with contemporary flair. Innovative starters include grilled octopus with beetroot, black olives and potato and green pea foam, and red and blue shrimp tartare with prawn cracker and lime sherbet. Other menu items feature pasta – try the pappardelle with rabbit stew ragout sauce – risotto, pizza, fish and meat including poached Nordic cod and lamb rack. There is an extensive wine list with more than 600 labels.