Orma is today one of the most interesting venues on the city's gastronomic scene, thanks to a contemporary cuisine that transcends geographical boundaries without losing balance or identity. Chef Roy Caceres – Colombian by birth, Italian by adoption, and a genuine citizen of the world – weaves influences from Latin America, Asia and the Mediterranean with natural ease, giving life to a proposal that is personal and refined. Two tasting menus of five or seven courses, with dishes also available à la carte, complemented at lunchtime by a more flexible formula. Among the iconic dishes, "Fregula, ricci e salsa XOrma" stands out: Sardinian fregula – a homage to the chef's wife's origins – meets Mexican mole and Hong Kong XO sauce in an intense and harmonious whole, in which the sweet savouriness of sea urchin, the fermented notes of the sauce and the aromatic complexity of the mole merge in perfect equilibrium. Great attention is also devoted to the vegetable element, fed in part by the restaurant's own kitchen gardens on the outskirts of the city. The experience is completed by a service that is elegant yet informal, impeccable without feeling contrived.