Menu

I Classici

  • Menu “The Classics”

    • € 75

  • Cacio e Pepe en vessie (Price per person)

    • € 15

  • Wine Pairing 4 wines

    • € 25 / € 40

    • Cuttlefish
    Smoked Eel Butter, Jerusalem Artichoke Cream

    Oily Spaghettino in Red
    Tomato Paste, Soffritto (generous)

    Sea and Saffran Risotto,
    Pickled Mussels

    Fish of the Day
    Fiolaro Broccoli, Green Curry

    Braised Beef Cheek
    Purée of “La Ratte Potatoes”

    Torta di Rose
    Vov Zabaione, Garda Lemons

    The tasting menus are offered for the entire table

    Oscillazioni

  • Menu “Oscillazioni”

    • € 85

  • Wine tasting with 4 wines

    • € 25 / € 40

  • Cacio e Pepe en vessie (Price per person)

    • € 15

    • 7 courses tasting menu, by creativity of the chef; where our guests need to free their mind, for a tasting path which we gently require curiosity, a path of Fluctuation between sharp taste and fascinating contrasts.

    If you wish, we offer the possibility to put inside your menu: Spaghettone Pasta, Butter, Dried Yeast Exposed at MOMA of San Francisco | Risotto, Black Fermented Garlic, Berries Dedicated to Stefano Bombardieri
    The tasting menus are offered for the entire table

    A la Carte

    Appetisers

  • Cuttlefish, Smoked Eel Butter, Jerusalem Artichoke Cream

    • € 24

  • Salted Codfish, Persimmon Mustard, Orange, Puntarelle

    • € 24

  • Charcoal Grilled Squid, Fiolaro Broccoli, Green Curry

    • € 24

  • Inflorecence of Broccoli à la Broche, Pesto of Cime di Rapa, Char Eggs

    • € 24

  • 24 months aged Culatello by Massimo Spigaroli, Butter by Beppino Occelli

    • € 30
    • For any information on substances and allergens you can consult the appropriate documentation that will be provided, on request, by the staff in service.

    Pasta

  • Oily Spaghettino in Red, Tomato Paste, Soffritto (generous)

    • € 24

  • Linguine
Cuttlefish Soup, Red Cabbage in Groppello Vinegar

    • € 26

  • Sea and Saffran Risotto, Pickled Mussels

    • € 26

  • Oxtail Agnolotti
, White Watermelon Mustard, Bitter Herbs

    • € 24

  • Cacio e Pepe en vessie (min. for 2 people)

    • € 27
    • For any information on substances and allergens you can consult the appropriate documentation that will be provided, on request, by the staff in service.

    MAIN

  • Wild Turbot, Sun dried Peppers from Senise, Pecking Sauce, Swiss-Chard

    • € 45

  • Smoked and Fried Fresh-Water Sardines, Honey, Rosemary, Citrus

    • € 26

  • Grilled and Smocked Eel
Siberian Broccoli, Horseradish

    • € 30

  • Braised Beef Cheek, Purée of “La Ratte Potatoes”

    • € 30

  • Beef Bavette, Duck Fat, Gravy, Lard, Nebbiolo skins fermented with Testun Cheese

    • € 30

  • Pigeon à la Broche, Dates, Lagavulin, Guinea Fawl Jus, Olives

    • € 35

  • Hare “à la cuillère”, Pomegranate, Cuttlefish Liver, Parsley Roots

    • € 35

  • Veal Kidneys on the Press, “APICIUS” (min. for 2 people)

    • € 60
    • For any information on substances and allergens you can consult the appropriate documentation that will be provided, on request, by the staff in service.

    GRANDE CARTE DES DESSERT

  • Arbutus Sorbet and Red Fruits

    • € 10

  • Fiordilatte Ice Cream, Churned a’ la minute with fresh Milk from the Mountains

    • € 10

  • Caramelized Banana, Almonds, Capers, Sage, Coffee, Star Anise and Cinnamon

    • € 15

  • Eggy Bread, Blackberries Coulis, Vanilla Grand Cru Bora Bora

    • € 18

  • Hazelnut Praline Tarte, Marron Glaces, Whipped Cream

    • € 18

  • Passion Fruit Soufflé, Vanilla Gran Cru Bora Bora (min. for 2 people)

    • € 32

  • Torta di Rose, Vov Zabaione, Garda Lemons

    • € 15

  • Cold Polenta and Orange Pie, Grand Marnier Ice Cream

    • € 18

  • Kouign Amman, Orange, Ginger, Thyme and Coarse Salt

    • € 15

  • Cannoncino “King Size”, Pastry Cream, Vanilla, Armogiana Apricots

    • € 34

  • Toasted Chocolat Crust

    • € 15

    • For any information on substances and allergens you can consult the appropriate documentation that will be provided, on request, by the staff in service.