Giano Restaurant

Tasting Menu 7 courses Volevo essere fritto Lemon ricotta, coral sauce, Calvisius caviar, Mazara shrimps Carpaccio di ricciola, bottarga di tonno, finocchietto e arancia Siciliana Mediterranean amberjack carpaccio, tuna bottarga, wild fennel, Sicilian orange Tubetti astice blu, ceci, citron Blue lobster, chickpeas, cedar Ravioli di Tuma Persa, nocciole dell’Etna, tartufo bianco Ravioli stuffed with Tuma Persa cheese, Etna hazelnut, white truffle Ventresca di tonno rosso al carbone, porcini e topinambur Mediterranean bluefin tuna belly, porcini mushrooms, Come un panino Black truffle ice cream, salt crystals, extra virgin oil -“Stand Up” Sweets from Zucchero -Lenticchie con “Vista” Lentils and cotechino + champagne glass on the rooftop

At Giano Restaurant the traditional brunch gets a remix on December 25th! Dive into a curated spread of holiday classics with a playful twist at our starters buffet, enjoy our signature pasta round served right at your table, and finish with sweet creations from Zucchero X Fabrizio Fiorani’s dessert buffet. Skip the usual holiday routine—this feast is the real celebration!

DECEMBER 24 – DINNER Giano Restaurant 7 courses tasting menu “Giano biscuit” White grouper sandwich, lemon dressing Gambero di Mazara, carciofo, bottarga Red Mazara shrimps, artichoke, burrata, tuna bottarga Bottoni di triglia Bottoni stuffed with red mullet, saffron, rockfish soup Ventresca di tonno rosso Braised Mediterranean bluefin tuna belly, sweet and sour onion cream, mustard leaves, veal jus Panettone Classic panettone Cachi, caffè e tartufo nero Persimmon, coffee, black truffle Falsi d’autore Almond, peanut, raspberry