Our Menu

Selected fou you

From Italy

6 types of cheese

Robiola di Roccaverano (Piedmont), Tomino delle Langhe with charcoal (Piedmont), Abbucciato delle colline fiorentine (Tuscany), Pecorino di Roccalbenga (Tuscany), Testun in chestnut leaf (Piedmont), Blu 61 scented with passito di Raboso wine (Veneto)

€ 24

3 types of cheese

Tomino delle Langhe with charcoal (Piedmont), Pecorino di Roccalbenga (Tuscany, Blu 61 scented with passito di Raboso wine (Veneto)

€ 13

From Abroad

6 types of cheese

Brillant Savarin (France), Brugges Prestige (Belgium), Goat Garrotxa, (Spain), Comté 24 months (France), Gouda 22 months (the Netherlands), Shopshire blue cheese (England)

€ 28

3 types of cheese

Brugges Prestige (Belgium), Comté 24 months (France), Shopshire blue cheese (England)

€ 15

Italians vs. Foreigners

8 types of cheese

Abbucciato delle colline fiorentine (Tuscany), Brillant Savarin (France), Goat Garrotxa (Spain), Pecorino di Roccalbenga (Tuscany), Comté 24 months (France), Testun in chestnut leaf (Piedmont), Gouda 22 months (the Netherlands), Blu 61 scented with passito di Raboso wine (Veneto)

€ 38

From the Butcher

The magnificent seven

Organic Cinta Senese prosciutto, semi-sweet prosciutto smoked with Kentucky tobacco leaves, Cured pork belly from Casentino area of Tuscany , Salame del Fritelli (Tuscany), Mortadella di Mora (Emilia Romagna), Tuscan finocchiona (salami with fennel seeds), Capocollo di Mangalica (gammon from Friuli)

€ 28

Cheesemonger’s Tray

Big

Semi-sweet prosciutto smoked with Kentucky tobacco leaves, stretched bacon from wild Tuscan pig, Mortadella di Mora (Emilia Romagna), Salame del Fritelli (Tuscany), cheeses: Robiola di Roccaverano, (Piedmont), Tomino delle Langhe with charcoal, (Piedmont), Comte 24 months, (France), Shopshire blue cheese (England)

€ 32

Small

Organic Cinta Senese prosciutto, Cured pork belly from Casentino area of Tuscany, Tuscan finocchiona (salami with fennel seeds), cheeses: Abbucciato delle colline fiorentine (Tuscany), Testun in chestnut leaf (Piedmont)

€ 17

Croutons

Wallnut bread with Robiola di Roccaverano (goat soft cheese from Piedmont), king oyster mushrooms, kale leaves

€ 9

Wallnut bread with Robiola di Roccaverano (goat soft cheese from Piedmont), king oyster mushrooms, kale leaves

€ 9

Wallnut bread with Robiola di Roccaverano (goat soft cheese from Piedmont), king oyster mushrooms, kale leaves

€ 11

Pinsas

Broccoli rabe leaves, Mortadella di Mora (Emili Romagna), pecorino cheese flakes

€ 9

Marinara with giant Tuscan garlic, anchovies and caper flowers

€ 9

Starters

Fassona (organic Piedmontese beef) tartar, dried egg yolk, anchovy scented mayonnaise and saline cappers

€ 18

Pink livers terrine with vin santo reduction, dried figs and frisella bread with walnuts from Piedmont

€ 14

Crispy Barzotto egg with corn breading served with pecorino cheese fondue and fried artichokes

€ 14

Small but complete Caciucco (Tuscan seafood and tomato soup)

€ 18

Tradition Caviar with alpine butter and brioche bread croutons

€ 22

Sicilian raw seafood tasting

Red tuna, amberjack, mackarel, red king prawn, violet prawn, scampi

€ 20

The raw

Red tuna, sturgeon, amberjack, mackarel, red king prawn, violet prawn, tiger shrimp, scampi, oyster

€ 38

Gran pleateu royale

A fine selection of oysters (9 pcs), 2 red king prawns, 2 violet prawns, 4 scampi, 4 tiger shrimps, red tuna, toro (extra-fatty tuna), amberjack, mackarel, sturgeon

€ 85

Pasta and soups

Pureed chickpea soup with wild pig bacon

€ 11

Traditional emmer wheat soup made with Tuscan wheat

€ 9

Traditional Emilian tortellini on potato foam scented with thyme served with Tuscan duck sauce

€ 18

Gnudi (“naked” pasta filling) made with cabbage and ricotta cheese served with cauliflower and Tuscan sausage sauce

€ 18

Spaghetti with cheese and pepper on spring bean cream

€ 14

Pappardelle pasta with hand cut wild Tuscan beef sauce and artichokes scented with marjoram

€ 14

Ravioli filled with sturgeon in clam reduced broth, white Sicilian squids and Calvisius caviar

€ 28

Aged Carnaroli risotto with Sicilian shellfish and aparagus

€ 22

Spaghetti with anchovy filtering sauce from Amalfi Coast, burrata cheese and scented black breadcrumbs

€ 18

Linguine pasta with real clams and Sardinian dried salted mullet roe

€ 18

Main courses

Braised shank of suckling pig with polenta and goat cheese flan & sauteed broccoli rabe

€ 26

Grilled and sliced Mulard duck breast, chard with butter and mashed potatoes

€ 24

Fassona (organic Piedmontese beef) soft and crispy brisket with layers of potato and braised artichokes

€ 24

Sturgeon in pistachi crust with sauteed asparagus and ginger flavored soy sauce

€ 24

Icelandic salted cod fish fillet and cheek scented with dill, served with pine nuts crumble, lemon zest, sauteed chicory and spinach

€ 32

Tuscan seabass fillet on pea cream with steamed vegetables bouquet

€ 24

Choose also from our seafood showcase

Grilled Florentine steak

Tuscan grass-fed beef

€ 80

Organic Piedmontese beef

€ 70

Side dishes

Spinach

€ 6

Crispy potatoes

€ 6

Salad made of selected Tuscan field leaves

€ 5

White beans with olive oil

€ 6

Desserts

White chocolate profiteroles, Sicilian pistachio cream and raspberries

€ 10

Soft orange cake, mascarpone cream and dark chocolate truffles

€ 12

Lemon pie with meringue

€ 9

Millefeuille with vanilla chantilly and pear cooked in vin santo

€ 11

Drinks

Still / Sparkling mineral water 0.75 L

€ 3,50

San Pellegrino water 0.75 L

€ 4,50

San Benedetto Millenium water 0,65 L

€ 3,90

Bottle Soft Drinks and Sodas 0,25 L

€ 3,50

Organic Ice Tea

€ 5

Organic Fruit Juice

€ 5

Fresch Orange Juice

€ 8

Small Draft Beer

€ 4

Medium Draft Beer

€ 7

House Wine 0,5 L

€ 9,50

House Wine (bottle) 0,75 L

€ 15

THE KITCHEN

The Menù is a result and the mix of the experience, love for good food, creativity and imagination of Chef Paolo Secci. Our menù proposal is born from this union. Full of dishes focused on the seasonality of the producrs, the daily market and the guests’ tastes.
We have a very short supply chain, one where people and their work, and not just the finished product, are central to our operations. Integrity, sustainability, and quality are our priorities: ethical farms, sustainable and fair agricultural methods and practices are fundamental for the present and future.
In addition to products that come from our homeland, Tuscany, we have also added to our new menù, while maintaining the highest standards, various national and international excellences, such as Sicilian seafood and cheeses from the Atlantic coast hand selected by our host and Gastronome Steven.
This is a new journey to embark on together.