Our menu is crafted by Chef Maggie Tampakaki. We feature seasonal ingredients, thoughtfully chosen for their sustainable origins. As part of our commitment, the culinary team sources from local and responsible producers.
Antipasti
- Pane e Scarpetta (G,D,SM,VG)
- Warm Bread, Tomato & Basil Dip, Parsley Gremolata, Truffle Ricotta
- EUR 22
- Bruschetta del Giorno (G,SM)
- Toasted bread with seasonal ingredients
- EUR 17
- Beef Tartare (E,D,F,M)
- Prime Beef Tenderloin, Bonito Mayonnaise, Parmigiano Reggiano D.O.P.
- EUR 32
- Vitello Tonnato (E,F,M,SO2)
- Roasted Veal, Tuna Mayonnaise, Rucola, Capers
- EUR 27
- Arancino Nero (D, VG)
- Croquette of Truffle Risotto, Parmigiano Cream, Fresh Truffle
- EUR 28
- Prosciutto Diverso (G,D,SO2)
- Focaccina, Cured Duck, Pickled Melon, Rucola, Gorgonzola, Aged Balsamic
- EUR 26
- Panzanella (G,D,SO2,VG)
- Burrata di Puglia, Cherry Tomatoes, Shallots, Croutons, Pickled Cucumber, Basil
- EUR 24
- Carciofo e Gamberi (D,CT)
- Char-Grilled Artichoke, Stracciatella, Prawn Tartare, Herbs
- EUR 28
- Il Calamaro Grigliato (E,SF, SO2)
- Grilled Calamari, Orange, Guanciale, Black Garlic Cream, Baby Leaves
- EUR 25
PIZZA
- Pizzetta all’ Aglio (G,D,VG)
- Mozzarella, Garlic, Oregano
- EUR 17
- Margherita (G,VG)
- San Marzano Tomato Sauce, Fior di Latte, Basil
- EUR 19
- Marinara con Acciughe (G,F)
- Tomato Sauce, Pomodorini Confit, Olives, Capers Anchovies
- EUR 19
- Calzone (G,D)
- Tomato Sauce, Ricotta, Fior di Latte, Prosciutto Cotto, Basil
- EUR 23
- Peperonata con Prosciutto (G,D)
- Grilled Red Bell Peppers, Prosciutto Crudo, Provola, Rucola
- EUR 24
- Mortadella e Pistacchio (G,D,N)
- Mortadella Bologna, Fior di Latte, Burrata, Pistachio Pesto
- EUR 23
Primi Piatti
- Spaghetti Aglio e Olio (G,V)
- Spaghetti, Garlic, Olive Oil, Parsley, Peperoncino
- EUR 21
- Cannellone alla Nerano (G,D,E,VG)
- Basil Pasta, Zucchini, Garlic, Provolone Cream, Peperoncino
- EUR 26
- Agnolotto Bolognese (G,E,D,C,S)
- Pasta filled with Spinach and Ricotta, Ragu Bolognese, 48 Months Aged Parmigiano Reggiano
- EUR 28
- Spaghetti alla Puttanesca (G,F)
- Spaghetti, Piennolo Tomato Sauce, Capers, Olives, Anchovies, Breadcrumbs, Basil
- EUR 23
- Fettuccine Burro e Champagne (G,E,D,F,SO2)
- Fettuccine, Champagne Butter Cream, Bottarga, 48 Months Aged Parmigiano Reggiano (add-on Truffle 5€/g)
- EUR 30
- Paccheri alla Norma (G,N,D,VG)
- Paccheri, Basil Pesto, Fried Eggplant, Confit Tomatoes, Dry Smoked Ricotta
- EUR 24
Secondi Piati
- Baccalà e Mandorle (F,N,D)
- Sautéed Cod, Sicilian Pesto, Shallot & Herbs Salad, Almond Fish Sauce
- EUR 28
- Branzino (F,SO2)
- Grilled Butterfly Seabass, Sweet & Sour Zucchini, Crispy Potatoes
- EUR 36
- Fregola ai Frutti di Mare (G,CT,SF,C)
- Fregola Pasta, Piennolo Tomato Bisque, Lobster, Clams, Vongole, Calamari (for two)
- EUR 68
- Funghi (S,V)
- Glazed Mushroom Skewer, Eggplant Purée, Gremolata (add on Truffle 5€/g)
- EUR 25
- Tagliata di Manzo (D,C)
- Striploin Tagliata, Beef Jus (250g)
- EUR 46
- Filetto allo Zabaglione (D,E,C,SO2)
- Beef Fillet, Zabaglione, Crispy Saffron Rice, Beef Jus (200g)
- EUR 65
- Cotoletta alla Caesar’s (G,E,D,F,M,SO2)
- Breaded Veal Cutlet & Caesar Salad (450g)
- EUR 59
Contorni
- Asparagus alla Carbonara (E,D)
- Grilled Asparagus, Egg Yolk Confit, Gremolata
- EUR 11
- Grilled Vegetables (V)
- Eggplants, Peppers, Onions, Mushrooms
- EUR 11
- Seasonal Wild Greens (V)
- Wild Greens Sautéed with Garlic & Lemon
- EUR 11
- Parmigiano Potatoes (D,VG)
- Oven Baked Potatoes, Mozzarella & Parmigiano
- EUR 11
Market Inspector: Adrien Poul (VG) Vegetarian, (V) Vegan, (G) Gluten, (D) Dairy, (N) Nuts, (SF) Shellfish/Mollusk, (F) Fish, (E) Egg, (L) Lupin