This summer, Verōnika turns its attention to the garden, with a seasonal vegetarian menu that feels light on the surface but runs deep in detail.

Each course is a quiet celebration of what’s ripe now: the sweetness of strawberries and apricots, the texture of fennel and chanterelles, the creaminess of burrata and spelt. Plates are layered with citrus, herb, and just enough richness to ground it all — whether it’s gnocchi laced with caper and mint, or zucchini blossoms filled with carrot-orange cream and Pecorino Sardo.

Dessert, of course, is simple — chilled, soft, and exactly what the season calls for.