Menu

Classic Italian entrees with a modern twist. Discover an unprecedented Italian flavor explosion.

ZUPPA DI POMODORO TOSCANA | 16,50 🌿
Foamy Tuscan tomato soup with mozzarella, celery and basil oil
Sommelier Selection: La Villa, Franciacorta Emozione Brut | 15.00

CARPACCIO DI SALMONE CON MARINATA DI CEVICHE | 23,50
Salmon loin, marinated in bergamot, peperoncino, oregano and black sesame seeds
Sommelier Selection: Masseria Frattasi Taburno Falanghina Di Montagna | 8.50

POLPO E CIPOLLA ROSSA | 24.50
Roasted octopus with salad of red Tropea onion, young mangetout, crispy pumpkin seeds and white beans
Sommelier Selection: H. Lun, Alto-Adige Chardonnay | 9.00

TARTARE DI MANZO | 23.50
Steak tartare of Red Holstein Friesian beef with Cubeb pepper cream and fermented red onions
Sommelier Selection: Barbera D’alba Pelisa | 10.50

CARPACCIO DI VITELLO | 21,50
Veal fillet carpaccio, served with anchovy-caper sauce and boiled quail eggs
Sommelier Selection: Panizzi, Vernaccia Di San Gimignano | 9.50

BURRATA CON AGLIO NERO | 21,50 🌿
Burrata with a salad of cavolo nero, black garlic cream and crispy celeriac
Sommelier Selection: La Villa, Franciacorta Emozione Brut | 15.00

 

All our pastas are made on the day making them fresh and free of preservatives. A deliciously pure taste. We also serve gluten free pasta

UN ELEGANTE ESPERIENZA | AN ELEGANT TASTE EXPERIENCE

FETTUCCINE AL TARTUFO NERO | 42,50 🌿
Fettuccine with fresh black summer truffle and Parmesan cheese
(± 10 grams, if available)
Sommelier Selection: Cascina Bongiovanni, Barolo | 17.50

PACCHERI AL RAGÙ BOLOGNESE | 28,50
According to authentic recipe from Accademia Italiana della Cucina with Wagyu beef
Sommelier Selection: Tenuta Isole E Olena, Chianti Classico | 15.00

RAVIOLI RICOTTA E SPINACI | 27.50 🌿
Ravioli with a ricotta-spinach filling, served with mascarpone and prosecco sauce
Sommelier Selection: Quiete Offida Pecorino | 8.50

TAGLIATELLE AL TARTUFO E SPINACI | 29.50 🌿
Homemade tagliatelle, black truffle and spinach
Sommelier Selection: Barbera D’alba Pelisa | 10.50

SPAGHETTI ALLE VONGOLE | 26.50
Spaghetti with venus clams, garlic and parsley
Sommelier Selection: Masseria Frattasi Taburno Falanghina Di Montagna | 8.50

LINGUINE ALL’ASTICE | 37.50
Lobster meat with linguine and a frothy bisque sauce
Sommelier Selection: H. Lun, Alto-Adige Chardonnay | 9.00

PASTA BAMBINO | 15.50 🌿
For the kids: spaghetti, tomato sauce and Parmesan cheese

 

Our meat comes from rustic breeds from the butcher’s shop de Lindenhoff in Baambrugge, among others. The meats are aged for 21 to 23 days and prepared on charcoal in the Josper grill oven specially designed for this purpose. Our fish, sourced from sustainable fisheries, is prepared the Italian way, with our chef’s personal touch.

FILETTO DI SCORFANO CON FINOCCHI E VONGOLE | 29.50
Red sea bass fillet with fennel in orange jus, green asparagus, and clams butter sauce
Sommelier Selection: Quiete Offida Pecorino | 8.50

GAMBERONI AL VINO BIANCO | 31.50
Wild jumbo shrimp with garlic and parsley
Sommelier Selection: Panizzi, Vernaccia di San Gimignano | 9.50

COSTATA DI MANZO ALLA BRACE | 105,00
Red Holstein Friesian Dry aged Tomahawk steak (for 2 persons, ± 1200 grams) served with seasonal vegetables from the oven
Sommelier Selection: Tenuta Isole E Olena, Chianti Classico | 15.00 | 82.50
Sommelier Selection: Cascina ongiovanni, Barolo | 95.00

FILETTO DI MANZO AL VINO ROSSO | 42.50
Seared Red Holstein Friesian tenderloin, jacket potatoes, roasted celeriac with arugula and pecorino cheese, smoked red wine sauce
Sommelier Selection: Stefano Accordini, Valpolicella Classico Supériore Ripasso | 11.50

POLLETTO CONFIT ALL ERBE | 29.50
Organic whole chicken (± 500 grams, slow cooked at 65 degrees for 4 hours), served with a stuffed puffed potato, Tuscan spices and poultry gravy
Sommelier Selection: Barbera D’alba Pelisa | 10.50

STINCO DI AGNELLO | 34.50
Slow-cooked lamb shank from the oven with mashed potatoes, funghi trifolati, and wild mushroom jus
Sommelier Selection: Tenuta Isole E Olena, Chianti Classico | 15.00 | 82.50

PARMIGIANA DI MELANZANE | 27.50 🌿
Eggplant with Parmesan cheese and mozzarella from the oven
Sommelier Selection: Cantine Due Palme, Sangaetano Primitivo Di Manduria | 7.50

 

Culinary craftsmanship down to the smallest detail. Taste again the taste of yesteryear with a modern twist.

TIRAMISÙ AL BICCHIERE | 12,50
According to an authentic recipe

COPPA DI DAVID | 16.50
Tuscan cantuccini, espresso, Frangelico liqueur, hazelnut ice cream, mascarpone cream and whipped cream

SGROPPINO AL LIMONE | 16.50
Ice-cold spoom, lemon sorbet ice cream, vodka and prosecco

MOUSSE AL CIOCCOLATO ‘GALA’ CON CREMA DI PISTACCHIO | 14,50
Chocolate mousse with ganache and Sicilian pistachio cream

AFFOGATO ALLA VANIGLIA | 9,50
Espresso with vanilla ice cream

SELEZIONE DI FORMAGGI | 18.50
Four different types of cheeses, special apple syrup, honey and mustard
Sommelier Selection: Cascina Bongiovanni, Barolo | 17.50

GELATO BAMBINO | 9,50
For the children: two scoops of ice cream of your choice with fruit

VINO DA DESSERT | DESSERT WINE

 

DI LENARDO, PASS THE COOKIES | 8.50
Dessert wine with a deep golden hue and a fruity aroma of acacia honey and vanilla, served with Tuscan cantuccini

LA VILLA, FRANCIACORTA EMOZIONE BRUT | 15.00
Italy, Lombardy – Pinot Bianco and Chardonnay
Elegant, Brioche, Fine Mousse, Fresh Finish