This dining concept by the eponymous chef is dedicated to his favourite ingredient – the white and black gold of gastronomy; its name also refers to the genus to which truffles belong. Only one degustation menu is served, combining the best seasonal ingredients from around the world with the prized fungus. Artisanal linguine with jumbo carabinero prawns from Spain stands out in particular, with the tomalley loaded with sweetness and umami.