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The hidden ritual of fire, aroma, and anticipation.

THE CUISINE

A harmony of scents,
colors, and flavors

Our cuisine is rooted in rural tradition and local flavors that tell a story of authenticity, yet reinterprets them with modern sensibility.

Selected ingredients, some local and some from distant lands, come together naturally in dishes that respect the rhythm of the seasons.

Chef Nicola elegantly blends memory and modernity, creating a sincere cuisine that is refined and moving.

THE MENUS

À la carte menu

Wine list

À la carte menu

APPETIZERS

Crispy zucchini flowers

18

stuffed with ricotta and Parmesan, zucchini cream, summer black truffle

Lingua Tonnata

18

slow-cooked veal tongue, tuna sauce, capers

Baby octopus

20

stewed, whipped potatoes, basil

Veneto DOP Prosciutto

18

24-month aged "Attilio Fontana" Veneto DOP Prosciutto and rosemary focaccia

Summer salad

16

lamb's lettuce, arugula, red cabbage, mango, blueberries, almonds, lime and basil dressing

Amberjack and Caviar

30

raw amberjack, Baerii caviar, ponzu sauce

Raw seafood platter

42

scampi, red and blue prawns, tiger prawn, scallop, amberjack, tuna, cuttlefish

Gillardeau oyster

7

FIRST COURSES

Risotto

25

in scampi cream, tomato powder, marinated raw scampi (min. 2 people)

Potato buttons

18

rabbit "alla cacciatora", its sauce, Sichuan pepper

Tagliatelle

18

fresh egg pasta, wild boar ragù, Parmigiano cream

Rigatoni

16

with three tomatoes, cacio e pepe sauce, basil

Spaghetti

25

from Gragnano with butter and lemon, anchovy powder, red prawn crudité

MAIN COURSES

Pluma

25

grilled Iberian suckling pig, smoked eggplant cream, new potatoes, datterini tomatoes

Beef tartare

35

French-style with 14 ingredients - prepared tableside

Lamb chops

30

GRASS-FED scottadito-style, roasted potatoes, herb yogurt cream

Seared tuna

30

with puttanesca sauce - tomato, olives, capers, anchovies - and zucchini sauce

Catch of the day

9 | hg

subject to availability - variable weight

FROM THE GRILL

Chateaubriand (approx. 700 g - France - recommended for 2)

72

beef tenderloin heart, Béarnaise sauce

Baltic Black (min. 55 days dry-aged - Poland)

6 | hg

Rib steak approx. 700g

Baltic Black (min. 55 days dry-aged - Poland)

7 | hg

T-bone steak, 1200g min.

Venetian Garronese (40 days dry-aged - Italy, Veneto)

8 | hg

Rib steak, approx. 1000 g - variable size

Venetian Garronese (40 days dry-aged - Italy, Veneto)

9 | hg

T-bone steak, variable size > 1400 g

Tomahawk (Australia)

9 | hg

Black Angus, 1000 g min. - variable size

SIDE DISHES

Roasted potatoes

5

Grilled vegetables (eggplant and zucchini)

5

Spinach

5

Green Beans with Bacon

6

DESSERTS

Tartlet

12

Chantilly cream and wild strawberries

Velluto

12

gold chocolate mousse, chocolate crunch and cremeux, salted caramel

Red passion

12

red berry mousse, almond, passion fruit

Sorbet bowl (*ask for gluten-free version)

10

pineapple sorbet, coconut foam, sour cherry gel, crumble

Pistachio ice cream (gluten-free)

10

Bronte pistachio with candied hazelnuts

Cookies

7

Handcrafted dry biscuits

Yogurt gelato

10

with fresh berries

Wine list

The wine list offers a rich and refined selection, from small local wineries to the most renowned international labels. It is a selection designed to explore styles, terroirs, and interpretations of the wine world. Our sommelier guides your choice with discretion and expertise, finding the perfect pairing to complete and enhance every dish.