The kitchen that we wish to propose is a traditional Tuscan cuisine revisited in modern key, we place great emphasis on lightness, we prefer to use fresh seasonal vegetables and quality meats. We find nice match with cheeses and fruit salads, we try to bring plenty of food and pleasing, both the palate and the eye. We take care of the preparation of dishes from the arrival of raw material, we try to develop a plate in his uniqueness, we use simple products that are the basis of regional cuisine's play to make the pastry, and with a bit of presumption sometimes we do it .... here, this is what we are doing our work our ideas ....

The Chef
Saverio Giuliani
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OUR RESTAURANT:

Open from Wednesday to Sunday from 19.30. Reservation Required. (Monday and Tuesday will be guaranteed service with limited menu for hotel guests)

 

STARTERS

Reef octopus cooked at low temperature, Salsa Verde and Jelly Bread Vinegar

 

Fillet of Salmon marinated in house with integral Salt and Sugar Cane, Browse Crispy Yogurt flavored with whiskey

 

Battura of bream, Caramel with Peppers, Celery and Kiwi Salad

 

Pudding red potatoes and mushrooms, sage, golden fondue Pecorino

 

Millefeuille of aubergine and zucchini grilled, Provola smoked fillets Tomato and Basil

 

FIRST COURSES

Linguine with Shrimp Sicily, saffron and courgette flowers

 

Egg cutter with Bottarga, Clams scented with citrus fruits

 

Potato dumplings with blacks Cuttlefish white Almond

 

Ravioli stuffed with Pappa al Pomodoro, burrata and tomato mousse

 

Maltagliati with ragu 'beef to stew

 

MAIN COURSES

 

Fresh squid in the Tyrrhenian Sea mashed potatoes and saffron yellow

 

Heart of Sea bass baked in foil with clams and mussels lime and chilli

Inzimino of cod 'with chard and borage

 

Fillet of Beef larded, green pepper and cocoa butter in Ramerino

 

Mignon of veal milk, mustard seeds, honey crispy wafer

 

Plateau of Cheese: Pecorini fine, Goats, Casatica to Buffalo with Mustard Fruits, Vegetable Salad

 

 

DESSERT

Cheese Cake with Berries Coulis

 

creme Brulee

 

Bitter chocolate tart baked half of Venezuela

 

Parfait with hazelnuts and cocoa biscuit

 

Plateau Mini Sweets and desserts of Our Pastry