Our chef Amodio Iezza is inspired by Italian classics. He takes an experimental approach to old recipes, using time-tested cooking techniques and paying particular attention to individual ingredients.
A N T I PA S T I
Artichoke and sheep ricotta cannoli, borage consomme 14,00
Yuzu kosho glazed oyster mushroom skewer, Mornay sauce 15,00
Green asparagus, smoked butter, steamed egg, truffle 22,00
Octopus and pork belly glazed in oyster sauce 19,00
Smoked scallops, lime bearnaise 23,50
Oysters “Gillardeau” N.2 – ginger, sriracha, sour cream 8,50 / from 2 pcs.
Porchetta (pork belly) gyoza, red pepper 14,50
Beef tartare “Chianti dressing”, herb salad, cedar jelly 19,50
Bone marrow, provola cheese escarole, green olives 22,00
P L AT T E R S
VEGETARIAN
A selection of the best vegetarian Italian recipes. 29,00 – for two
BUTCHER’S PLATE
A selection of our signature premium beef cuts 32,00 – for two
PA S T A
Fried risotto ( risotto fritto9, saffron, shrimp, veal kidneys 17,00
Ravioli “del Plin”, potato-morel mushroom filling, horseradish cream 22,00
Mezzemaniche, come di papa, burrata, tomato crumble 16,00
Fussiloni with “Stanly Diamond” beef ragout 19,00
C A R N E & C O N T O R N I
OUR MEAT SELECTION IS BASED ON THE ITALIAN MEAT TRADITION. FROM ORGANIC FARMING, BASED ON RESPECT FOR LIFE AND ECOSYSTEM. EACH CUT HAS ITS OWN SPECIAL FEATURES. OUR TEAM WILL BE HERE TO ANSWER YOUR QUESTIONS AT THE TABLE.
BY WEIGHT/ TO SHARE
DARIO CECCHINI SELECTION
BISTECCA FIORENTINA 12,00 (100g)
21 days dry-aged, served on the bone. Please choose a cut of your desired weight and size. From 800g.
COSTATA FIORENTINA 10,90 (100g)
21 days dry-aged, served on the bone. Please choose a cut of your desired weight and size. From 800g.
TAGLIATA PANZANESE 10,50 (100g)
The Macelleria Cecchini all time favourite. The center cut from the “butt”, tender, lean and thick. From about 250 g.
BISTECCA ETRUSCA 9,80 ( 100g)
The Macelleria Cecchini ´s version of the tomahawk steak. Dry aged for at least 35 days. From about 1000g
TAGLIATA REALE 11,90 ( 100g)
The finest slice of the rump, elegant and juicy, refined with a thin fat cap.
BISTECCA DI SCAPOLA 8,50 ( 100g)
A unique steak from the shoulder blade, with a distinctive flavor and texture.Dry aged for at least 35 days. From about 1200g.
BY PLATE/ By WEIGHT
RUMP STEAK (200g) Sel. Dario Cecchini 27,50
Served with lemongrass green beans, black sesame
BEEF FILET Sel. Schwäbisch Hall Erzeugergemeinschaft 19,50 (100g)
Served with brunoise spring roll, wild herbs, beef BBQ sauce
EXTRAS SERVIERT MIT KNUSPRIGEN BROT 6,00
Chianti butter
‘To the Bone’ sauce
Cantrabian sardine butter
CONTORNI
Wild broccoli, poppy seed crumbles, sweet potato, hazelnut mousse 9,00
Potato truffle-parmesan puree 14,00
Romaine lettuce, yogurt and seaweed 9,50
Sage Cannelloni beans 7,50
Sautéed spinach, wasabi butter 11,00
D O L C I
Cooked apple, blossom cream, grape must, cashew nuts 11,00
Asparagus, lemon compote, sour caramel, egg yolk ice cream 8,50
Sour cherries, anise, black lapsing tea, elderflower 8,00
Sautéed rhubarb, caramelised onions, buffalo ricotta 12,00
Namesake chocolate cream, sour blueberries, hay crumbles 12,00
Parmigiano Reggiano DOP 24 month, balsamico tradizionale. 11,00 (100g)