Born in Sicily into a family of farmers, Lino fondly remembers the seasonality of flavours and aromas that permeated the family kitchen in Spring. Eager to showcase the flavours of Sicily in bloom, experience vegetarian dishes from his childhood with a modern twist.

Taste fresh burrata and Sicilian Frittedda, a traditional Spring dish from Palermo, then dive into Chef Lino’s homemade semolina pasta with black pepper, pine nuts and raisins. It’s a plant-based lover’s dream. The dishes are expertly paired by the team with boutique wines that are bound to impress. Whether plant-based eating is a way of life or a choice for the day, this is a degustation you won’t want to miss!