2nd day Lunch Beetroot tartare on avocado cream Homemade pasta in porcini mushroom sauce and steak patties Lamb leg with pea cream and cranberry gel Apple strudel, vanilla cream Dinner Cabbage with shrimp Cuttlefish cream, potato mousse Sous vide Common dentex, fish consommé, asparagus and buckwheat salad Tiramisu
3rd day Lunch Burrata, olive croquettes, tapenade, paprika coulis Gnudi with beef tail Steak, chicory cream, fried chicory, demi-glace Elderberry lemon panna cotta, ruby chocolate Dinner Tuna tartar, zucchini cucumber and yogurt soup, Fregola with blue crab bisque Breaded Rajiformes, kale, tartar sauce Pavlova cake Forest fruit
4th day Lunch Foie gras, salted almond, red onion marmalade Macaroni pasta with prosciutto and truffles Sous vide veal, cauliflower cream, celery pillows Cake ‘’Splitska’’ traditional cake Dinner Ceviche from sea bass, celery, radish, parsley oil Shrimp soup Tuna in traditional sauce (‘’pasticada’’), polenta Cannoli
5th day Lunch Eggplant stuffed with prosciutto and Grana Padano Pumpkin risotto, pulled veal, horseradish mousse Duck breast, red cabbage, apple mousse, red wine jus Tart with caramel Dinner Marinated tuna Octopus, parsnip cream, arugula, fish BBQ sauce Fillet of Gilt-head bream, broccoli, smoked mussel tartare White chocolate cake, pistachio crumble
6th day Lunch Roast beef Carrot and ginger soup Gnocchi with beef cheeks Cheesecake Dinner Tuna prosciutto, asparagus, hollandaise sauce Pasta with lobster Octopus under the bell Lemon tart
7th day Lunch Rocher ricotta, prosciutto, cashews, amaranth Ravioli stuffed with rooster, celery cream Sirloin, pumpkin and broccoli Fruit cup Dinner Octopus carpaccio Bouillabaisse soup Squid ragout with broad beans Roman gnocchi White clou
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