Chef Antimo Merone offers a personal interpretation of modern Italian fine dining rooted in his hometown of Naples. The menu, available in formats from three to eight courses across lunch and dinner, focuses on southern Italian flavours executed with precision. Recent highlights have included red prawn with coral panna cotta, lemon and caviar, as well as bottoni pasta with buffalo robiola, saffron, chicken jus and melanosporum black truffle. Presentation is considered but without overshadowing the ingredients themselves. The result is a cooking style that feels refined and directly tied to the chef’s own culinary history.

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