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.

PRIMI PIATTI

Sweet and sour sardines (sarda in soar)in crispy waffle  12,00

Zucchini flowers, salted ricotta, chanterelles  16,00

Sushi del Chianti (our tartare), egg yolk, classic dressing  19,00

Ravioli “cappellacci”, veal-smoked ricotta filling  16,50

San Marzano tomato gnocchi, basil, burrata  18,00

Beer-marinated veal marrow bones, “soffritto”, crispy bread  18,00

Vitello Tonnato nostro, veal jus jelly  21,50

Porcini mushrooms, Béarnaise sauce, liquorice  15,50

Bigoli in anchovy sauce, green crumble  14,00

Strozzapreti, saffron, yellow zucchini in pistachio pesto. 15,00

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

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 -T-Bone-   12,90 (100g)
30 days dry-aged, served on the bone. Please choose a cut of your desired weight and size. From 800g.

COSTATA FIORENTINA -Rib Eye-   10,90 (100g)
30 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 200 g.

BISTECCA ETRUSCA  10,5 0 days0 ( 100g)
40 days dry aged. The Macelleria Cecchini ´s version of the tomahawk steak. Dry aged for at least 35 days. From about 1500g

BISTECCA REALE – Picanha 11,90 ( 100g)
30 days dry aged. The finest slice of the rump, elegant and juicy, refined with a thin fat cap.

BISTECCA DI SCAPOLA 9,50 ( 100g)
40 days dry aged. A unique steak from the shoulder blade, with a distinctive flavor and texture. Served with Parmesan and rocket. From about 600g.

BEEF ENRECOTE (220g) – 30 days dry aged- Simmentaler Rind   29,00
Served with wild herb salad, potato rest, red chimichurri

BEEF FILET Simmentaler deutsches Rind  18,50 (100g)
Served spinach and glazed mushrooms

EXTRAS & SNACKS

‘To the Bone’ sauce  6,00

Chianti herb butter, home made bread  6,50

Cantrabian sardine butter, home made bread  6,50

Olives & nuts   6,00

Eggplant caviar tacos  8,00

Tartare in brioche, horseradish-anchovy mayonnaise  9,50

CONTORNI

Panzanella tomato salad  12,50

Grilled eggplant, chili pepper, parsley  11,00

Romaine lettuce, 36 months parmesan sauce  11,00

“Bravas To the Bone” Potato   8,50

Sautéed swiss chard, dried tomatoes  09,50

D O L C I

Chocolate ice cream, caramelised popcorn, chocolate mousse  7,50

Vanilla ice cream, whiskey reduction, crème brûlée  8,00

Lemon sorbet, lemon balm gel  6,00

Peach ice cream, almond marinated peach  8,00

Melon sorbet, smoked ham powder  7,50

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