Arcade’s cuisine

Contemporary cooking characterizes the cuisine at Arcade, where the chef emphasizes his originality and far-sightedness. In addition to being in love with Italy, he is also attached to the cuisine of his Russian heritage, which he learned from his grandmother Tamara.  Fish is the protagonist on the menu. But there is also plenty of room for meat, especially game. In virtue of the roundness of the taste, vegetables occupy a special place. Smoking and fermentation techniques are used often to create exquisite dishes. A few favorites of the menu include the marinated sturgeon sashimi with agretti extract, acidulated with lemon juice, servitor with sauteed and crispy agretti; and the tagliatelline di casa, mantecate with nettles, served with white seafood ragout, squids and whitefish eggs. Those with a sweet tooth won’t want to miss out on the marshmallow of goat's milk, smoked buffalo ice cream, and cow's milk with cardamom-flavored foam.