Da Filippo by Paulo Airaudo Menu Overview

Starters

• Crudo de carabinero , a stunning raw red prawn delicacy paired with earthy beetroot, silky crème fraîche and a hint of mustard for a balanced zing.
• Pez limón con extracto de kohlrabi y rábano salado , featuring fresh lemon fish enhanced by the crispness of kohlrabi extract and the tang of salted radish.
• Foie gras, espuma de coliflor y consomé de hongos , a luxurious starter combining rich foie gras with delicate cauliflower foam and a fragrant mushroom consommé.
• Bottoni de taleggio y chirivía , delicate pasta parcels filled with creamy taleggio cheese and earthy parsnip, a comforting start to your meal.

Mains

• Paccheri, ragú de hongos y parmesano , perfectly cooked pasta enveloped in a rich mushroom ragù and topped with sharp parmesan.
• Cappelletti de pato, mantequilla y tomillo , delicate duck-filled cappelletti dressed with luscious butter and fragrant thyme.
• Scarpinocc de calabaza, bogavante y beurre blanc con nduja , a bold composition of pumpkin pasta, succulent lobster, creamy beurre blanc, and spicy nduja.
• Risotto de perejil y vieira , creamy parsley-infused risotto studded with tender scallops for a taste of the sea.
• Lubina, beurre blanc y calabacín , fresh sea bass paired elegantly with beurre blanc sauce and tender zucchini.
• Ternera, molleja y cebolla , a robust dish of tender beef, sweetbread, and caramelized onion, perfect for meat lovers.

Desserts

• Manzana en texturas, caramelo y balsámico , a playful exploration of apple in various textures, enhanced by caramel and balsamic accents.
• Panna cotta con caramelo de batata , silky panna cotta paired with a unique sweet potato caramel, offering a delightful twist on a classic.