BARIEGATA Shinnonghyun

A Caesar dressing made with butterhead lettuce, bacon crumble, tomatoes, cheese, and pistachios.

A cold dish served with beet-marinated gravlax salmon, avocado puree, yogurt, and pickled onions.

Carpaccio with marinated melon, scallops, shrimp, and pickled mussels, served with a dressing made from melon.

Beef tartare made with Korean beef and smoked aioli, served with seaweed chips

Spicy tomato rigatoni pasta with roasted pork jowl aged in miso and chipotle.

Cream-based risotto topped with roasted pork jowl aged in miso

Rich creamy risotto made with porcini mushrooms

Tomato risotto topped with mascarpone cream and grilled red shrimp

Linguine oil pasta topped with grated fish roe, flavored with clams, olive oil, and garlic.

Gnocchi baked with cream sauce made from porcini mushrooms and served with herb oil

Cold pasta topped with tomato sauce drizzled with olive oil, served with aged sea bass and vegetable salad.

Tagliatelle pasta topped with sweet shrimp and a rose sauce made from bisque and cream.

Short pasta with Italian sausage salciccia, horseradish cream, chicharrón, and spicy tomato ragù sauce.

Creamy risotto based on seaweed, generously topped with smoothly grilled abalone from Wando and rich uni butter.

Pasta topped generously with truffles, combined with white ragu simmered for 6 hours and cream, cheese.