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 17,00

Olsen egg, spinach cream, wasabi, cooked must  15,00

Wild broccoli, lemon and hazelnut cream, poppy seeds, sweet potato  14,00

Scallops au gratin, lime bearnaise  16,00

Octopus and pork belly glazed in oyster sauce  22,00

Oysters marinated with ginger-N.2, Sriracha and sour cream  6,00 / from 2 pcs.

Porchetta (pork belly) gyoza, red pepper  14,50

Beef steak tartare, umami cream – Sel. Dario Cecchini  21,00

Braised veal cheeks on carrot cream  17,50

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

“Buttons”, beef filling, in their own broth  18,00

Pappardelle, “vaccinara” oxtail  24,00

Pumpkin risotto, Japanese curry, parmesan – from 2 person  16,00

Porcini mushrooms gnocchi, purple potato foam   21,50

Linguini, yuzu butter, bottarga, (mullet roe), burrata  17,50

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 herbs, coleslaw, citrus dressing

BEEF FILET  Sel. Schwäbisch Hall Erzeugergemeinschaft  19,50 (100g)
Served with beef lemon gel and mixed brunoise

EXTRAS SERVIERT MIT KNUSPRIGEN BROT                                   6,00

Chianti butter

‘To the Bone’ sauce

Cantrabian sardine butter

CONTORNI

Sautéed dandelion, black olives, tomato panko  8,00

Potato truffle-parmesan puree  14,00

Romaine lettuce, yogurt and seaweed  9,50

Sage Cannelloni beans  7,50

Fried shiitake, Chinese garlic, horseradish  12,00

D O L C I

Chocolate, sesame, caramelized miso tarte  9,00

Crème Brulée, wild berries ice cream  7,50

Chestnut cream, biscuit cigar, lavender couli  8,50

Caprese cake, milk ice cream, truffle cream  9,00

Citrus cream, Italian merengue, almond crumble  8,00

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