Our
Menu
The essence of our cuisine comes from all 20 regions of Italy; from the high Alps to arid Sardinia. We offer many seasonal dishes and use specially selected regional products and wines to let you taste the flavors of Italy.
APERITIVO
FOCACCINA CON OLIVE TAGGIASCHE
Focaccina with Taggiasca olives | 8,50
Focaccina without olives | 5.50
PREMIUM IRISH FINES OYSTERS
Premium Irish fine oysters
Half dozen | 24.50
Whole dozen) | 43.00
Sommelier selection: Loredan Gasparini, Asolo Prosecco Supériore Brut | € 8.50
ANTIPASTI - APPETIZERS
Classic Italian entrees with a modern twist. Discover an unprecedented Italian flavor explosion.
ZUPPA DI CIPOLLE TOSCANA | 16,50 🌿
Tuscan onion soup with cheese crouton
Sommelier Selection: Panizzi, Vernaccia di San Gimignano | 9.50
PARMIGIANA DI MELANZANE | 19.50 🌿
Eggplant with Parmesan cheese and mozzarella from the oven
Sommelier Selection: Cantina Todini, Sangiovese di Todi | 7.50
BACCALA’ MANTECATO, POLENTA E GAMBERO | 22,50
According to recipe from Venice, dried cod dip served with prawn and polenta
Sommelier Selection: H. Lun, Alto-Adige Chardonnay | 9.00
POLPO E FAGIOLI | 24.50
Grilled octopus served with white beans
Sommelier Selection: H. Lun, Alto-Adige Chardonnay | 9.00
TARTARE DI MANZO | 22.50
Steak tartare of Frisian Red Holstein beef with black pepper foam and fermented red onions
Sommelier Selection: H. Lun, Alto-Adige Chardonnay | 9.00
CARPACCIO DI VITELLO | 21,50
Carpaccio of veal fillet served with anchovy caper sauce and quail eggs
Sommelier Selection: Panizzi, Vernaccia di San Gimignano | 9.50
PROVOLA AFFUMICATA | 19.50 🌿
Smoked buffalo mozzarella, served with eggplant and cherry tomatoes
Sommelier Selection: Panizzi, Vernaccia di San Gimignano | 9.50
PASTA FATTA IN CASA - HOMEMADE PASTA
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
PACCHERI AL RAGÙ BOLOGNESE | 27,50
According to authentic recipe from Accademia Italiana della Cucina with Wagyu beef
Sommelier Selection: Cantina Tollo, Montepulciano d’Abruzzo Riserva Mo | 8.50
RAVIOLI RICOTTA E SPINACI | 26.50 🌿
Ravioli with ricotta spinach filling, served with mascarpone and prosecco sauce
Sommelier Selection: Azienda Agricola Gini, Soave Classico | 11.50
TAGLIATELLE AL TARTUFO E SPINACI | 28,50 🌿
Homemade tagliatelle, black truffle and spinach
Sommelier Selection: Barbera D’alba Pelisa | 10.50
TAGLIOLINI ALLE OSTRICHE | 29,50
Homemade thin tagliatelle with premium Irish Fines oysters
Sommelier Selection: H. Lun, Alto-Adige Chardonnay | 9.00
SPAGHETTI ALL VONGOLE E BOTTARGA | 26.50
Spaghetti with venus clams and dried tuna roe
Sommelier Selection: Azienda Agricola Gini, Soave Classico | 11.50
PACCHERI ALL’ASTICE | 37,50 | 52,50 (±500 gr)
Paccheri, half or whole Canadian lobster
Sommelier Selection: Tenuta Olim Bauda, Piedmont Chardonnay I Boschi | 13.50
PASTA FLAMBATA | 32.50 🌿
Spaghetti with cherry tomatoes, spinach, porcini and black truffle
Sommelier Selection: Barbera D’alba Pelisa | 10.50
PASTA BAMBINO | 15.50 🌿
For the kids: spaghetti, tomato sauce and Parmesan cheese
SECONDI PIATTI - MAIN COURSES
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.
SPECIALITÀ – SPECIALTIES
🙚🙘
COSTATA DI MANZO ALLA BRACE | €105.00
Frisian Red Holstein Dry aged Tomahawk steak (For 2 persons, ± 1200 grams)
Served with seasonal vegetables from the oven
Sommelier Selection: Stefano Accordini, Valpolicella Classico Supériore Ripasso | 11.50 | 59.50
Sommelier Selection: Cascina Bongiovanni, Barolo | 95.00
BRANZINO AL FORNO | 65,00
Wild whole sea bass (For 2 persons). Served with a salad of arugula, Parmesan cheese and red onion
Sommelier Selection: Masseria Frattasi Taburno Falanghina di Montagna | 8.50 | 42.50
FILETTO DI MERLUZZO ALLA CREMA DI MANDORLE | 29.50
Cod fillet with almond sauce served with potato pie and fried onions
Sommelier Selection: Tenuta Olim Bauda, Piedmont Chardonnay I Boschi | 12.50 | 64.50
Sommelier Selection: Taburno Falanghina Di Montagna | 9.00
GAMBERONI AL VINO BIANCO | 28,50
Wild Jumbo Shrimp With Garlic And Parsley
Sommelier Selection: Panizzi, Vernaccia di San Gimignano | 9.50
FILETTO DI MANZO LUCULLUS | 39.50
Frisian Red Holstein tournedos (± 200 grams) with duck liver according to authentic recipe of Ancient Roman Lucius Licinius Lucullus. Served with spinach, portobello mushrooms and Vecchia Romagna sauce (Italian brandy)
Sommelier Selection: Stefano Accordini, Valpolicella Classico Supériore Ripasso | 11.50 | 59.50
POLLETTO CONFIT ALL ERBE | 29.50
Organic whole chicken (± 500 grams), slowly cooked for 12 hours at 65 degrees in the oven. Served with whole potato from the oven
Sommelier Selection: Barbera D’alba Pelisa | 10.50
OSSOBUCO ALLA MILANESE | 29.50
Slow-cooked beef shank from the oven, served with saffron risotto
Sommelier Selection: Tenuta Isole e Olena, Chianti Classico | 13.50 | 82.50
DOLCI - DESSERTS
Culinary craftsmanship down to the smallest detail. Taste again the taste of yesteryear with a modern twist.
TIRAMISÙ AL PISTACCHIO | 12,50
According to authentic recipe with pistachio
COPPA DI DAVID | 16.50
Tuscan cantuccini, espresso, Frangelico liqueur, hazelnut ice cream, mascarpone cream and whipped cream
SGROPPINO AL MANDARINO | 16,50
Ice-cold spoom, tangerine sorbet, vodka and prosecco
CHEESECAKE AL CIOCCOLATO | 12,50
Chocolate cheesecake with crème anglaise
AFFOGATO ALLA VANILLIA | 9,50
Espresso with vanilla ice cream
SELEZIONE DI FORMAGGI | 17.50
Four different kinds of Italian cheese, special apple syrup, honey and mustard
GELATO BAMBINO | 9,50
For the children: two scoops of ice cream of your choice with fruit
DESSERTWINE
Sommelier Selection: Di Lenardo, Pass The Cookies | 8.50
Dessert wine with a deep golden color and a fruity perfume of acacia honey and vanilla served with Tuscan Cantuccini
🌿Vegetarian dishes.
We also serve gluten-free pasta.
Please let us know if you have any allergies and/or dietary needs.
For groups of 10 or more, we offer attractive group packages.
Our strength
Italian kitchen brigade
We believe that good Italian food deserves attention and time; that’s why our Italian chefs cook all our dishes with the utmost dedication. Some of our Italian specialties require hours or even days of preparation time to achieve the perfect taste. And our pastas? Of course, we make these fresh daily in our own kitchen.
CHEF DE CUISINE
- Angelo Colombo
SOUS-CHEF
- Cesare Custode
- Carlo Mignotto
- Alex Paterlini
GARDE MANGER – PÂTISSIER
- Stefano Giovanni Marino
- Alessandro Battaglia