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

Namaleka chocolate cream, sour blueberries, hay crumbles  12,00

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