Our Menu

House focaccia topped with smoked provolone, mortadella, and basil pesto.

Selection of fine Italian cured meats to share.

Puglian burrata on a silky beetroot cream with confit tomatoes and fresh basil.

Thinly sliced beef with rocket, cherry tomatoes, and Grana Padano shavings.

Herb-breaded mozzarella served with fragrant pesto verde.

Tender veal slices with tuna-caper-anchovy sauce and crunchy little gem salad.

Green salad with croutons, cherry tomatoes, house Caesar dressing and hard-boiled egg.

Light and refreshing—perfect for a quick lunch or a lighter dinner.

Fresh tagliatelle coated in a slow-simmered Bolognese ragù for an authentic flavor.

Rigatoni in a creamy artichoke carbonara with a touch of black pepper.

Soft gnocchi with basil pesto, melting burrata and confit tomatoes.

Al dente linguine with fresh clams and crunchy romanesco, scented with garlic and white wine.

Rigatoni with pecorino, black pepper and black truffle for an elegant touch.

Creamy rice with griddled prawns, perfumed with fresh herbs.

Melt-in-the-mouth aubergines, creamy stracciatella and fragrant tomato sauce.

Oven-baked sea bass fillet with seasonal roasted vegetables.

Grilled beef with crispy potatoes and lemon–paprika mayo.

Breaded veal cutlet with salad.

Pan-seared salmon, leek fondue, seasonal vegetables.

Mozzarella di Bufala Campana PDO, San Marzano tomatoes, oregano and fresh basil.

Gombitelli cooked ham, Paris mushrooms, fior di latte mozzarella and oregano.

Grana Padano PDO, Taleggio, Gorgonzola PDO and fior di latte mozzarella.

Tomato sauce, fior di latte mozzarella, spicy salami and oregano.

Parma Ham PDO, fior di latte mozzarella, rocket and Grana Padano shavings on a tomato base.

Mushroom cream, fior di latte mozzarella, Grana Padano PDO and summer black truffle.

Roasted pumpkin cream, sautéed courgettes, olives, caramelised onions and red peppers.

Italian tomatoes, fior di latte, Gombitelli cooked ham, egg, oregano.

Classic coffee tiramisù, our traditional house recipe.

Rich and silky dark chocolate mousse.

Coconut mascarpone, fresh mango, crumble, lifted with lime.

Praline choux, hazelnut ice cream, Piedmont gianduja sauce, salted caramel.

Silky panna cotta with a tangy red berry coulis.