Named after the highest grade of Carrara marble, Extra delivers a contemporary Italian experience that mirrors the purity and elegance of its namesake stone. Chef Claudio Folini focuses on the mineral clarity of the Tyrrhenian Sea, presenting a flagship raw seafood selection where each element is paired with a technical emulsion. Scampi is enhanced by a silky yogurt and liquorice reduction, while red prawns are served with a vibrant pepper sauce and puffed spelt for a complex, multi-textural finish. The aroma of white truffles defines the seasonal tasting menu, where the fungi are shaved tableside over delicate, hand-cut tagliolini. Technique is centered on the precision of tempura and the art of the tartare, ensuring that the natural sweetness of the fish remains the protagonist. The minimalist, light-filled dining room provides a serene backdrop for plates that balance traditional Tuscan roots with a sophisticated, innovative vision of Mediterranean luxury.