Chef Daniele Sperindio’s latest tasting menu at his eponymous restaurant is a delicious tour of his culinary beginnings. After a trio of snacks, the meal commences with his signature cappon magro of crab-infused alpine milk, pear and kaluga, accompanied by fresh sourdough and ciabatta. Following that is Tea Time, an updated umami union of maitake, onion and sabayon. La Superba, a three-part ode to Genoa, showcases lip-smacking 32-yolk taglierini coated in bisque and bottarga, colourful giradito stuffed with aged duck ragout, and soft Ligurian focaccia to dip in traditional sauces. Scampi, sea bass, and artichoke enliven the palate, which then travels to Hotel Supramonte, an inspired pairing of spring lamb with green and white asparagus. Buffalo milk gelato and biscotti all’amarena topped with shaved macadamia and 40-year aged balsamico round off this delightful journey.