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)