Wherever I go, I always carry Piedmont in my heart. This dish expresses my love for the region through clean, authentic flavours. A balance of identity and elegance, in true Savoyard style.
Tortelli, a culinary memory of my Italy, embrace the colours and flavours inspired by the Red Sea’s coral reef.
A sea of softness, freshness and depth in every bite.
1200 L.E.
MAIN COURSE
A TASTE OF VENETO IN SHARM
SEA BASS IN A BREAD CRUST
green sauce with caviar · turned potatoes · spring onion · roasted Brussels sprouts
Sea bass is one of the defining ingredients of my region.
As a tribute to Sharm, I reinterpreted it with a golden bread crust that recalls the warm light of the Egyptian sun.
A refined interplay of textures and evocative flavours, made to be savoured.
This dessert was born from one of my journeys to the French Riviera.
At its heart, the recipe keeps its French identity, while speaking Italian through diplomatic cream and gelato.
Indulgent, elegant and enveloping.
540 L.E.
ANTONIO LORENZON
Winner of the 9th season of MasterChef Italia, Antonio Lorenzon brings to Cava a culinary vision uniting memories, local traditions, and the spirit of travel.
Through The Mastery of Taste, his creative approach becomes part of Cava’s gastronomic experience, introducing four new signature creations.
