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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