Starters
Afternoon Tea
Slow-cooked pheasant breast marineted in white miso, glazed shallots with ruby Port, a refined floral tea sauce and fresh truffle slivers
18€
No.1
Deconstructed and recomposed egg, a delicate white foam embracing a molten yolk, refined cacio e pepe sauce ( Roman cheese and pepper) crispy bacon crumble and fresh truffle slivers.
18€
Confine liquido
Seared octopus, Zolfino beans and Tuscan chickpeas soup, puffed lentils, herb-infused oil and young sprouts
19€
Pop roots
Guinea fowl terrine wrapped in chia seeds, pop corn velouté, savory churros, thyme- infused mayonnaise, pop corn powder and fresh truffle slivers.
18€
Ode al sottobosco
A tribute to the forest and its aromas, Portobello, shiitake, porcini and enoki mushrooms meet one again, accompanied by crisp crumble, blueberries and fresh truffle slivers
20€
First courses
Armonia di terra
Ravioli pasta filled with smoked potato and fresh goat cheese, served with a silky celeriac and onion consommé, grilled chicory and fresh truffle shavings
21€
Magia
Fresh Tagliolini egg pasta wrapped in a creamy Bagoss cheese fondue, delicate toasted walnuts pesto and fresh truffle slivers
24€
Contrasto
"Fabbri" spaghetti dressed in Aglione cream, bright olive oil and chili, a warm embrace broken by the raw sweetness of red prawn from Mazara del Vallo and the saline depth of Orbetello's Bottarga
24€
Rise Up
"Acquerello" risotto creamed with herb butter and beurre blanc sauce, topped with oil-cured rainbow trout, black lemon powder and fresh truffle shavings
23€
In-Cinta
Agnolotti pasta filled with "Cinta Senese" pork meat and its own gravy, served on a creamy chard velouté with salted lemon aged four months and toasted hazelnuts
22€
Main Courses
Tre Consistenze
Three texture of Chianina- the prized Tuscan beef expressed trough fire, patience and raw essence. Grilled, slow-stewed and hand-cut, accompanied by organic vegetables and fresh truffle slivers
30€
Eco
Slow-cooked pork fillet filled with dried fruit, layered "ratte" potatoes and leeks, revisited green peppercorn sauce scented with Tuscan gin. A dish reimagines comfort trough precision and memory
30€
Viandante
Lamb "pithivier" with butternut squash, its jus, pumpkin macaron, seared escarole and fresh truffle. A journey between comfort and discovery, where warmth meets refinement
30€
Re-Born
Tender Tuscan venison wrapped in a crust of Sangiovese grape skins, osmotic red radicchio, wild grape note and truffle infused Perigueux sauce. An encounter between intensity and grace.
30€
Meeting Point
Catch of the day:local fish fillet gently cooked and served on a carrot-citrus essence, marineted carrots, tender baby fennel, lemon veil and fresh truffle shavings. A meeting between brightness and depth
30€
Dessert
A hint of sweetness
Pate à choux craquelin filled with hazelnut cream,milk of mozzarella cheese, dried celery and fresh truffle slivers
11€
