MORGENPOST TASTING

A summery Italian five-course menu

Cocktails by Markus Specht
Cuisine by Giovanni Massaro - La Premiata

Thursday to Saturday

1 APERITIVO Ragù Martini

House vodka, infused with minced beef, then fat-washed with oregano butter. Velvety and full, subtly meaty, with clear umami and a fine pinch of salt

La Premiata

Burrata with chili oil and pistachios - creamy, spicy, with a crunch

***

2 VERDURA Glazed Carrot Negroni

Aperol instead of Campari, infused with glazed carrots and cumin, a splash of olive brine, homemade gin and white vermouth. Rhubarb up front, then the sweetness of the carrot, a bitter olive note at the end

La Premiata

Buffalo mozzarella with lemon zest, basil, pepper and an anchovy

***

3 INTERMEZZO Mediterranean Salad Sour

Salad vodka, topped with a carrot essence, basil and a tomato syrup made from dehydrated tomatoes with vinegar and sugar. Really salad in a glass - green, fresh, with the acidity of a vinaigrette

La Premiata

Goat's cheese with caramelized onions and lemon zest

***

4 SECONDO Saltimbocca Sour

Pink roasted veal fillet, marinated in vodka for 72 hours, fat-washed with sage butter, with sage liqueur, lemon and verjus for acidity. Distinct roasted notes, sage in the aftertaste - fresh and meaty

La Premiata

Smoked tuna carpaccio with capers, lemon and salad

***

5 DOLCE Tiramisu Espresso Martini

Freshly brewed espresso, rounded off with vanilla and cream, with real espresso liqueur, cream and the bitterness of the espresso in perfect balance

La Premiata

Dark chocolate mousse with pistachios

55€ p.p.