FOR YOUR SAFETY,
we kindly ask you to inform us of any intolerances you may have Our Culinary Director, Franz W. Faeh and his Sous-Chef, Luca Gatti will gladly provide you personally with precise information about any allergens in our dishes.
ANTIPASTI
Composizione di pomodorini 32.con burrata di bufala e puntarelle alla romana
Cherry tomatoes with buffalo milk burrata and Roman-style chicory
Insalatadifruttidimare 65.ecrostaceial’oliod’olivaelimone
Seafood and shellfish salad with olive oil and lemon
Cevicheditonnorossoconpolveredicapperi, 58.avocadoemaionesealtartufonero
Bluefin tuna ceviche with caper powder, avocado and black truffle mayonnaise
Carpacciodimanzoconcarciofi, 48.petalidipecorinoenoci
Beef carpaccio with artichokes, pecorino petals and walnuts
Zuppad'orzoconverdure,guanciale 32.ecrostinidipanealtimo
Barley soup with vegetables, bacon and thyme bread croutons
P
RIMI PIATTI
Risottoconasparagiverdi
Risotto with green asparagus
Parmigiana di melanzane
Aubergine parmigiana Ravioliripienidizuccaeparmigiano
Ravioli stuffed with pumpkin and parmesan cheese served with mountain butter and roast jus
Tagliatellefrescheconragúdiconiglio
Fresh tagliatelle with rabbit ragout
Passatelliinbrododicappone
Passatelli in capon broth, clams and prawns with olive oil
Moscardiniinguazzetto
Baby octopus braised in spicy tomato sauce
SECONDI DI CARNE E PESCE
Tagliatadimanzo
conradicchiobrasatoalvinocotto, caprino, uvettaepinoli
Beef tagliata with red wine braised radicchio, goat cheese, raisins and pine nuts
Pavédibranzinoconcimedirapa, 72.salsaalleacciugheepomodorini
Steamed slice of sea bass with broccoli raab, with an anchovies and cherry tomatoes sauce
GuancioladimanzoalChiantiClassico
conpolentacremosaetartufonero
Beef cheek in Chianti Classico with creamy polenta and black truffle
Scampi gratinati con panure alle erbette 98.e verdure grigliate
Herb crusted Scampi with grilled vegetables
Frittura di calamari e gamberi 72.con zucchine e carciofi croccanti
Deep-fried squids and prawns with courgette and crispy artichokes
Tartufo nero
Black truffle
PROPOSTE AL TARTUFO
Battuta di vitello classica, olio e sale 80.-
Classic veal tartare with olive oil and salt
Uovo B.T. con crema di spinaci a l’olio d’oliva
Low-temperature poached egg with spinach cream and olive oil
Tagliatelle fresche all’uovo saltate
50.-
50.con burro e parmigiano
Fresh Egg tagliatelle sautéed with butter and parmesan
Risotto classico 50.-
Classic risotto
Piccatine di vitello o tagliata di manzo 80.con verdure di stagione saltate o purea di patate
Sautéed veal escalopes or beef tagliata with pan-fried seasonal vegetables or mashed potatoes
LE PROPOSTE PER DUE
Branzino intero in crosta di sale 180.-
o alla mediterranea
Whole sea bass in salt crust or Mediterranean style
SpaghettiallaGildopreparatialtavolo 100.-
Spaghetti Gildo prepared at the table
Spaghettiall’asticeconpomodoriniebasilico 240.-
Spaghetti with lobster, cherry tomatoes and basil
DESSERT
Tiramisù classico fatto in casa e gelato al caffè 18.Homemade Classic tiramisu and coffee ice cream
Cannolo siciliano con crema di ricotta, 18.gocce di cioccolato e gelato al pistacchio
Sicilian cannolo with ricotta cream, chocolate chips and pistachio ice cream
Babà al cioccolato e rum, 18.–crema all’arancia e chantilly
Chocolate and rum baba, orange cream and chantilly
Strudel di mele caldo alla cannella 18.con salsa e gelato alla vaniglia
Warm cinnamon apple strudel, vanilla sauce and ice cream
Torta soffice al limone, 18.gelato al fior di latte e lamponi
Soft lemon cake, fior di latte ice cream and raspberries
Variazione di sorbetti fatti in casa 18.Variation of homemade sorbets
Origine / Origins
Sustainability
We serve Swiss brand fair-trade BCorp Nespresso coffee with recyclable capsules. Sirocco tea, born in Switzerland, member of the Ethical Tea Partnership, is of exceptional quality and known for its long-term sustainability. All prices are in Swiss francs, legal VAT and service included Vegan dishes Vegetarian dishes Gluten-free dishes Lactose-free dishes Local ingredients