Proposal of Chef Bobby Yanev, exclusively at La Bottega Centro

Spring salad with sorrel, spinach and celery, Granny Smith apples,

carrots and radishes with Stracciatella and kiwi-olive oil dressing

Raw mushroom-celery salad in fresh lemon dressing, sprinkled with Parmigiano

Fresh spring antipasto with sweet peas, aroma herbs, fresh buffalo cheese and coconut cream

Spring risotto with cream of spinach, sorrel and nettle, with fresh ricotta and sweet red pepper

Seabass fillet served over ricotta-yoghurt-wild onion cream,

with Greenleaf puree (spinach, nettle, sorrel and celery), potato millefeuille