CRUDO DI PESCE raw fish, seabass, shrimp, prawn, squid, tuna, scallops / 32
BURRATA AND PUMPKIN FLOWERS “scapece” courgettes and Cantabrian Sea anchovie / 18
ASPARAGUS SALAD, quail eggs, D’Osvaldo crunchy ham and Ribolla Gialla Sirk vinegar / 18
SEARED CUTTLEFISH licorice hollandaise sauce, pepper, black garlic foil, agretti / 22
"EGGS FLORENTINE" ", soft-boiled eggs, Montasio cheese, smoked nettle cream, morel mushroom ragù, steamed fried bread / 18
RIGATONI fresh tomatoes, bolognese sauce with sausage, rosemary pesto / 15
LOBSTER BIGOLI home made thick spaghetti, lemon, 'Nduja, and cardamom / 25
CREAMED POTATO SOUP wild garlic pesto, mint, peanuts, and lime / 16
PUFFY POTATOES GNOCCHI Fagagna pesto, sclopit / 18
ASPARAGUS RISOTTO hibiscus (minimum two people) / 18
TUNA crunchy peanuts, wasabi cheesecake, anchovy tapioca, smoked aubergines / 28
PULLED CHICKEN pulled hen, bao, coleslow / 22
LAMB LOIN with spring herbs, Tosolini smoked grappa sauce, fava bean puree / 26
BEEF ENTRECOTE romesco sauce and baked potatoes / 32
GRILLED TURBOT ffava beans, avocado, asparagus, peas, tarragon and lavender oil / 28
Our newsletter
Closed on Sundays
and Mondays
Summer time:
closed for lunch
on Saturday, Sunday and Monday
Compilate il formulario sottostante inserendo i vostri dati anagrafici, il numero di telefono, l’e-mail e la data in cui vorreste riservare un tavolo nel nostro ristorante. Sarà nostra premura ricontattarvi al più presto!
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