Our menu is crafted by Chef Maggie Tampakaki who features seasonal ingredients, thoughtfully chosen for their sustainable origins. As part of our commitment, the culinary team sources from local and responsible producers.
Antipasti
- Focaccia
- Rosemary Focaccia with Cannellini Bean Hummus and Olive Tapenade
- EUR 18
- Panzanella con Vegan Ricotta
- Vegan Creamy Ricotta, Tri-Coloured Pomodorini, Pickled Onions, Taralli Pugliesi, Basil
- EUR 20
- Insalata di Fragole (GF)
- Romaine Lettuce, Strawberries, Spring Onions, Fresh Chilli, Crispy Pumpkin Seeds
- EUR 19
Secondi
- Marinara Pizza
- Pomodoro San Marzano D.O.P., Red and Yellow Cherry Tomatoes, Capers, Olives, Basil
- EUR 20
- Linguine Bergamotto d’Amalfi
- Linguine with Preserved Amalfi Bergamot Gremolata
- EUR 2
- Pasta all’Arrabbiata
- Piennolo Cherry Tomato Sauce with a Touch of Espresso, Fresh Chilli Paste, Basil, Espresso Touch
- EUR 21
- Parmigiana Orientale
- Fried and Baked Eggplant with Miso Glaze, Vegan Basil Mayonnaise, Vegan Mozzarella, Cherry Tomatoes
- EUR 18
Contorni
- Fried Smashed Potatoes
- EUR 11
- Grilled Veggies
- EUR 11
- Creamy Polenta
- EUR 11
- Peperoncini al Sugo
- Fried Tiny Green Peppers with Slightly Spicy Tomato Sauce
- EUR 11
Menu Inspector: Adam Khalil N: Contains Nuts GF: Gluten Free