Tuna , PAK CHOI, BLACK GARLIC AND ANCHOVY SAUCE
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RAVIOLINI FILLED WITH WILD GARLIC, FAVA BEAN, GUANCIALE AND PECORINO
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FREE RANGE CHICKEN FROM THE VALLEY, MOREL
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CHEESE
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AMUSE BOUCHE
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WHITE CHOCOLATE PANNA COTTA, WILD STRAWBERRIES, HIBISCUS JUICE, PINK PEPPER ICE-CREAM
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MADELEINE AND LEMON CREAM CREMINO WITH CORN AND GIANDUJA ORANGE BLOSSOM FLOWER MALLOW PROVENZAL HERBS BISCUIT, FRESH CHEESE FROM TENDA, PASSION FRUIT
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Another visit to the excellent Casa Buono, near Ventimiglia. What was once a more rustic affair from the former Mirazur couple has now morphed into a restaurant with clear and focused ambition for yet more accolades. I am certain they will come.
.
Michelin Guide -⭐️
La Liste -
W50B -
Best Chef Awards -
OAD - 337
.
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