Piedmont Fassone beef tartare (Traditional)
Fillet of Piedmont Fassone beef chopped and flavoured with anchovies, Pantelleria capers, shallots, egg yolk, parsley, mustard and lemon juice.
The intuition: Eggs, eggs, eggs (L'Ispirazione)

Home-made macaroni alla chitarra with a beetroot filling. They are served with a quail’s egg cream sauce flavoured with mullet botargo and Caviar Calvisius.
Black and green (Contemporary)

A slice of black cod cooked in sea water at a low temperature (55°C) is flavoured with a sauce made
from Cantabrico anchovies and parsley. The recipe is completed with a spring onion fondant and a Parmigiano Reggiano cheese and milk tuile.
Variations on the apple (Contemporary)
A whirl of different textures starring Granny Smith and Golden Delicious apples. This succession of well-balanced flavours discovers new rules and caprices in combination with a vanilla-flavoured biscuit.

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MET restaurant - Riva degli Schiavoni 4149 - 30122 Venezia Italy - T. +39 041 52 050 44 - F. +39 04152 23679
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