Four simple, seasonal summer salads from the Villa Lena garden, prepared by Sarah Angileri – presented in limited edition ceramics by Kana London.Charred aubergines with lemon, tahini yoghurt, mint, wild blackberries & honeyRoasted carrots with curry, rice, pickled onions, black olives, vinegar marinated sultanas & mintCooked and raw beetroot, salty ricotta, basil, balsamic candid orange & pistachios
Cucumber, pickled red onions, chickpeas, black pepper & rosemary
As for the Osteria, we will be open every weekend from Friday evening to Sunday lunch, at least until Christmas, upon request we also open on Friday morning/lunch and on Sunday evening, then it depends on the rooms, for example this week we would have two nights to sleep even on Sunday evening, and for groups we can also open during the week.
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