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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

Egg

18

in a corn crust, Parmesan, Tuscan kale

Venison tartare

24

hand-cut, Béarnaise sauce, chanterelle mushrooms, hazelnuts

Baby octopus

20

stewed with creamy whipped potatoes

Prosciutto and porcini

22

24-month aged Veneto PDO prosciutto “Attilio Fontana” and fried porcini mushrooms

Artichoke

22

roasted, saffron fondue, fine black truffle

Scallop and Foie Gras

30

seared scallop, foie gras escalope, Jerusalem artichoke, veal jus with mirin

Raw seafood platter

42

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

Gillardeau oyster

7

FIRST COURSES

Risotto

22

pumpkin, veal ossobuco ragù, its sauce, hazelnuts

Potato buttons

20

rabbit "alla cacciatora", its sauce, chanterelle mushrooms, Sichuan pepper, thyme

Tagliatelle

24

with fresh porcini mushrooms

Rigatoni

18

"alla carbonara", artichokes, guanciale, pecorino

Spaghetti

25

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

Tortelli

30

filled with shellfish, Amur Kaluga caviar, tomato water

MAIN COURSES

Pluma

28

grilled Iberian suckling pig, roasted potatoes, BBQ sauce

Beef tartare

35

French-style with 14 ingredients - prepared tableside

Goose leg

28

slow-cooked, pumpkin purée, Radicchio Tardivo marinated in apple cider vinegar

Venison

32

fillet and haunch, foie gras, potato, Tuscan kale, red berries

Turbot

30

griddled turbot fillet, leek cream, pumpkin, artichoke, shellfish bisque

Catch of the day

9 | hg

subject to availability - variable weight

FROM THE GRILL

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

74

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 late-season radicchio

10

Sautéed Swiss chard

5

Baked artichokes

9

Fresh pioppini mushrooms

7

DESSERTS

Tartlet

10

with figs and almond baked cream (gluten-free and lactose-free)

Velluto

12

gold chocolate mousse, peanut crunch and cremeux, salted caramel

Raspberry

12

white chocolate and vanilla mousse, raspberry cremeux (gluten-free)

Spoonable sorbet (*ask for gluten-free version)

10

pear sorbet, dark chocolate and rum foam, tonka bean crumble

Pistachio Gelato

10

Bronte pistachio with candied hazelnuts

Cookies

7

Handcrafted dry biscuits

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.