Trentino Nikkei Experience


A cuisine of encounters, in this journey the ingredients of Japanese and Peruvian cuisine come together to meet the lands of Trentino-Alto Adige.

“LA CAUSA” 
potato with lime, octopus, carrot and lovage mayonnaise (C, D, G, M, O)
cocktail: MA-YU-PE-TR


“BEEF” *
Battuta of withers, pumpkin, red onion, avocado and aji amarillo (O,N)

CEVICHE & MELAGRANA *
ocean cod, trout roe, pomegranate and beetroot cevice (D, L)

NIGIRI-FOIE *
rice nigiri, roasted foie-gras red seaweed and pisco (F, O)

TIRADITO * 
pink trout, mango, Trentino chilli, miso, squid and lotus root (D,F, O)

MUSETTO IN PONZU SAUCE *
carrots with sake, romanesco cabbage and pecans (L, O)

PURPLE POTATO
purple potato, yuzu, caviar, mango and coconut (C, D, G, O)

CAFFE FILTRO
the oldest extraction in the world, extraction by gravity (A, C, E, G, H, O)
or
FRENCH PRESS plunger coffee maker, hot or cold extraction by pressure (A,C,E,G,H,O)

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