OUR SEASONAL MENU
IL NOSTRO MENU DEL GIORNO
WE RECOMMEND
VINO
2025 Fiano | Pippo Greco | Campania | IGT | 0.75 L 42
White peach | Citrus fruits | Mineral notes
2023 Spiralis | Aglianico vinificato in bianco | Lagala | Basilicata | IGP | 0.75 L 50
Pear | Citrus | Spicy | Subtle woody notes
2019 Nero degli Orsini | Aglianico | Lagala | Monte Vulture Region | Basilicata DOC | 0.75 55
Ripe cherry | red fruits | spicy notes
ON THE SIDE
Olive Oil | Extra Vergine | Cold-Pressed | Basilicata 4
TASTING MENU
OUR CULINARY JOURNEY (FOR 2 OR MORE PEOPLE)
Carciofo gratinato 24
Artichoke hearts au gratin | Basil pesto filling | Buffalo burrata | Guanciale bacon chips
Chitarrini Mare 25
Clams | Mussels | Baby Squid | White Wine | Saffron Onion
Risotto Zucca e Salsiccia 23
Pumpkin risotto | Sausage ragout | Provolone cheese | Amarettini
Filetto di Rombo 38
-style turbot fillet | Parsley root stuffing | Fregola Sarda | Zucchini | White wine cream
— optional —
Tagliata di Manzo 35
-rare beef tenderloin | arugula | Parmesan | eggplant | cherry tomatoes
Cremoso alla Nocciola e Cioccolato 15-
Dark Chocolate | Hazelnut | Cocoa Crumble
—
5-courses 89
4-courses 74
MENU DEL GIORNO
ANTIPASTI
Ostriche | Breton Ancelin Oysters | Raspberry Vinegar and Shallot Vinaigrette 4.5 pieces
Zuppa | Cream of Chestnut Soup | Red Wine Foam 13
Carpaccio di patate | Baked Potato Carpaccio | Taleggio Cheese Cream | Fried Egg | Black Truffle 28
Duetto di Tonno | Tuna Tartare | Sashimi | Sesame | Avocado-mango | confit red onion 23
Polipo e Capesante | Sautéed octopus | Scallops | Parsley root concassé | Thyme | Lemon 26
Duetto di Vitello | Veal roast beef | Tartare | Tonnato sauce | Capers 24
PASTA
Tagliolini al Tartufo | Homemade Tagliolini | Taleggio Cream | Black Truffle 28
Tortelli Barbabietola rossa | Ricotta and Beet Filling | Apple and Horseradish Velouté | Nut Butter and Poppy Seeds 23
Pappardelle ragù | Braised Beef Cheek Ragù | Tomato Sauce | Ricotta Salata 24
Classic Pasta | Choose from Pomodoro, Arrabbiata, or Aglio & Olio 19
Ogni Pasta | half portion | as an intermediate course -6
PESCE
Branzino al Sale | Sea Bass | Salt Crust | Baby Spinach Salad or Vegetables | Serves 2 79
Calamaretti e Gamba | Baby Squid | Jumbo Shrimp | Grilled | Baby Spinach Salad 44
Sogliola o Rombo | Sole or Baby Turbot (depending on availability) | Grilled | Baby Spinach Salad or Vegetables 43
CARNE
Filetto di Vitello | Veal Fillet | Pumpkin Seed and Parmesan Crust | Black Salsify | Gravy 40
Bistecca Fiorentina | Scottona Beef T-Bone | approx. 1300 g | Vegetables & Rosemary Potatoes | serves 2–3 people 120
Galletto | boneless young cockerel | foie gras stuffing | bacon wrapping | celery and leek croquette 35
DOLCE
Apple Tiramisu | Baked Apple Tiramisu | Mascarpone | Cinnamon 15
Pistachio and Lemon Semifreddo | Pistachio Semifreddo | Lemon Cream 15
Trio of Sorbet | Mango | Blackcurrant | Apricot 10
Cantuccini | Homemade | 5 pieces 6 … Cantuccini and Passito | Sweet wine | Grillotta grapes | Sicily 16
Cheese Assortment | Assorted Cheeses | Toasted Bread | Fruit Mustard 19