Homemade focaccia, fermented seaweed butter, olive tapenade, and fish rillettes (Per pax.)

Sado oysters, always fresh, with a classic shallot vinagrette and a slice of lemon (3 or 6 oysters)

Thin slices of zucchini with lemon vinaigrette, mint, fennel, pine nuts, and Azores cheese.

Cold soup made with green tomatoes and basil oil, a mix of organic seasonal tomatoes, served with crispy seaweed

Cured wild croaker, dashi and citrus sauce, kumquat, pickled jalapeños and trout roe.

National shellfish served cold in green vinaigrette made with tomato water and coriander oil