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

Butternut squash glazed with ginger, pine nuts, cashews 15,00

Burnt 65 degree egg, cauliflower, smoked scamorza, truffle 14,00

Steamed salsify, celery cream, lemon powder  14,00

Scallops au gratin, lime bearnaise  14,50

Dry aged tuna, ponzu, pistachio powder, lemongrass 18,00

Oysters marinated with ginger-N.2, Sriracha and sour cream  14,50 / 2 pcs.

Veal sweetbreads, tonkatzu, cabbage salad  17,00

Beef tartare, umami crema 19,00

Bone marrow, bergamot-tomato jus, basil bruschetta  21,50

P L AT T E R S

VEGETARIAN
A selection of the best vegetarian Italian recipes.   26,00 – for two

BUTCHER’S PLATE
A selection of our signature premium beef cuts   29,00 – for two

PA S T A

Beetroot ravioli stuffed with goat cheese, red herb foam  16,50

Safran-parmesan naccheri, trout caviar  16,00

Green lasagna sheet stewed duck-cinnamon ragout  22,00

Gnocchi with porcini mushrooms, watercress burnet cabbage  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   10,50 (100g)
21 days dry-aged, served on the bone. Please choose a cut of your desired weight and size. From 800g.

BISTECCA PANZANESE perfect cut for two, 500g   25,00 (250g)
The Macelleria Cecchini all time favourite. The center cut from the “butt”, tender, lean and thick.

BISTECCA ETRUSCA  8,90 ( 100g)
The Macelleria Cecchini ´s version of the tomahawk steak. Dry aged for at least 35 days. From about 1000g

TAGLIATA REALE 9,50 ( 100g)
The finest slice of the rump, elegant and juicy, refined with a thin fat cap.

BISTECCA DI SCAPOLA 7,50 ( 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 25,00
Served with bone marrow jus, potato and cabbage wrap

BEEF FILET  Sel. Schwäbisch Hall Erzeugergemeinschaft  19,50 (100g)
Served with spring onions and Argentinian sauce

EXTRAS SERVIERT MIT KNUSPRIGEN BROT                                   5,00

Chianti butter

‘To the Bone’ sauce

Cantrabian sardine butter

CONTORNI

Potato truffle-parmesan puree   12,50

Roasted black cabbage, crusco pepper cream  11,00

Tuscan style canellini  7,00

Mini romaine lettuce, green herb dressing  11,00

Roasted leek, piperade cream  8,00

D O L C I

Chocolate, sesame, caramelized miso tarte  9,00

Crème Brulée, wild berries ice cream  7,50

Buffalo ricotta and lemon parfait  9,50

Coffee ice cream, dandelion powder, Irish cream  9,00

Black sesame cheesecake, Azuki beans  10,50

Parmigiano Reggiano DOP 24 month, balsamico tradizionale. 11,00 (100g)