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

Dry-aged steak tartar, classic dressing, polenta chips  small/ big 18,50/27,00

Cod cream “Baccalá Mantecato”, sweet and sour radicchio tardivo 19,00

Traditional wine-braised pork sausage “Cotechino”, mashed potatoes  15,00

Gillardeau oysters, orange caviar  pc 7,50

Radicchio tardivo-port wine risotto- 2 people minimum  18,00

Handmade spaghettoni, duck ragout  17,50

Veal marrow bones, crispy bread, Robbiola cheese, Prosecco gel  18,50

Potatoe croquette, Asiago cheese cream, sautéed cabbage  14,00

Salsify, purple potatoe foam, black cabbage chips  16,00

Turkey breast and artichoke roll, celery cream 16,00

Pasta e fagioli (bean cream), crispy bacon, radicchio 16,00

Potatoe gnocchi, scallops, artichokes  18,50

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

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.

ON THE BONE / TO SHARE

Selezione Dario Cecchini – 30 days dry aged

Bistecca Fiorentina -T-Bone-   13,90 (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-   11,90 (100g)
30 days dry-aged, served on the bone. Please choose a cut of your desired weight and size. From 800g.

TO THE BONE SELEZIONE – ab 40 days dry aged

Bisrecca Fiorentina – T Bone   12,90 (100g)                                        Please choose a cut of your desired weight and size. From 800g.

Costata Fiorentina – Rib Eye   10,90 (100g)                                          Please choose a cut of your desired weight and size. From 800g.

CUORE DI BISTECCA – 30 days dry aged  16,90 (100g)
The best part of the sirloin. Please choose a cut of your desired weight and size. From 700g.

OFF THE BONE / SINGLE OR TO SHARE

Tagliata Panzanese – 30 days dry aged  11,50 (100g)
The Macelleria Cecchini all time favourite. The center cut from the “butt”, tender, lean and thick. From 250 g.

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

Bistecca di Carrara – Wagyu 6+ 11,50 ( 100g)
From the shoulder, our most marbled, slightly dry aged cut. From about 250g.

BY PLATE

BEEF RUMPSTEAK (220g) – 30 days dry aged- Dario Cecchini Selezione   29,00
Served with radicchio-apple-walnut salad

BEEF FILET Simmentaler deutsches Rind  18,50 (100g)
Served with marrow bone demi-glace and pointed cabbage salad

BUTTER & SAUCES

‘To the Bone’ autumn sauce  6,00

Chianti herb butter, home made bread  6,50

Smoked salty butter, home made bread  6,50

CONTORNI

paprika baked potatoeMashed potatoe  10,00

Cannellini beans all’uccelletto (tomato, sage & garlic)  7,50

Romaine salad, yogurt, mint, black sesame  11,50

Grilled radiccio tardivo, red wine reduction  9,00

Fennel baked with parmesan  9,50

D O L C I

Tiramisu 2025  14,00

Tender Granny Smith apple cake, hazelnut crumble, vanilla  10,00

Egg flan with caramel sauce -crème caramel  9,00

Mango cream, white chocolate bavarois, passion fruit jelly

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