Gourmet dish with green cream and floral decorations.

FINE DINING

The Menù of the Chef

i-FAME | RIMINI - ITALY

The Traditional

“Octopus with potato”
a reinterpretation of a traditional classic

Gobbetti pasta with mussel jus, samphire,
sea fennel and crisp breadcrumb

Mixed fry of squid, prawns and Adriatic small fish, with sweet
and sour pomegranate vinegar and gomasio

Apricots caramelised with Cervia salt, sbrisolona crunch,
zabaglione ice cream and Sangiovese passito

Minimum 2 persons
per person

All raw

Adriatic fish, sliced sashimi-style, with its pairings

Oysters and shellfish, their sauces and vegetable crudités

“Lo Spago”
oysters, umi-budo and burnt lemon powder

Lightly seared baby cuttlefish from the kamado,
cherry tomato gazpacho, seaweed crisps,
baby pea salad and pea garum

Goat’s kefir ice cream, celery juice, coconut
and Calvisius caviar

Steamed meringue, vanilla, tropical fruits, pink peppercorn
and herb sorbet

Minimum 2 persons
per person

The Creative

“Tonno vitellato”
Tuna in the style of vitello tonnato

Roasted scallops, Jerusalem artichoke, wild mountain
celery, samphire and hibiscus flower extract

Pietro Massi fusilloni pasta, foie gras, red prawns,
clams and sea bass bottarga

Charcoal-larded monkfish, artichokes, snow peas
and sea anemones

“Crush”
whipped tonka bean panna cotta, manna broth,
citrus fruits and pralined fruit

Minimum 2 persons
per person

From the Hinterland

Woodland quail, raspberries, asparagus
and cardoncelli mushrooms

Spinach agnolotti pasta, acorn-fed pork meatballs,
sweetbreads, broad beans and peas

Charcoal-grilled beef fillet, gratinated cherry tomatoes,
spinach, shallot and confit garlic

Strawberry panfrutto, DiBaldo vermouth, squacquerone and
formaggio di fossa ice cream

Minimum 2 persons
per person