Gianfranco Gentile, contemporary artist from Verona, brought art inside the
restaurant's hall, staring at the walls the paintings of Classico
Conviviale: figures linked to the Greek myth, evoked in a fascinating way,
where ancient classical art blends with contemporary research.
These works are made with a dry pastel technique on corrugated double core cardboard.
The dining room is now i a Permanent Exhibition, an Art Gallery. The rigorous, precise and refined artistic representation will allow you to immerse yourself in a timeless atmosphere, in which the soul relaxes, abandoning the frenetic rhythms of the outside world.
Thanks to this peacefulness, you will be able to appreciate the flavours and taste of the kitchen, appreciating every single moment.
Our kitchen offers refined and elegant proposals linked to tradition and good
Italian cuisine. From appetizers to desserts, we offer you renewed dishes, specially designed by
our Chef, to give you all the best of a fresh and genuine cuisine.
The dishes listed in our menus may change, depending on the season and availability of ingredients.
The kitchen of our restaurant is available to customers with special dietary needs to offer
vegetarian, vegan and gluten-free.
We kindly ask you to inform us with notice or at the time of booking the table, to point out the type of food you follow.
The Chef and the staff will be able to present you with appropriate and tasty proposals, without taking away the pleasure of a special dinner.
Do not hesitate to contact us:
+39 0332 948196.
Tartare a modo tuo
Fassone fillet with any combinations
Sentori e profumi della costiera
Puntarelle with squids, Cetara's anchovies with hints of sfusato amalfitano and spicy bread
Non il solito polpo
Octopus salad with potatoes, raspberries, crispy spinach and taggiasche olives
Insalata di carciofi
Artichoke salad with pomegranate and parmesan cheese 30 months
La mia infanzia
Mixed chopping board of cold cuts and cheeses with accompanying mustards (minimum for 2 people)
Immancabile di carciofi
Artichoke Creme brûlé with alpine fondue
Roma nel piatto
Tagliolini with artichokes, pecorino cheese mantecati and truffle caviar
Ravioloni con tonno che scappa
Black salmon ravioli with katsuobushi tuna and cream of friarielli with fennel
Un salto in Puglia
Strascinati with turnip tops, mussels and cherry tomato confit
Un classico di mare
Mancini spaghetti with clams and tuna bottarga
Veal stew tagliatelle with broad beans
Risotto allo zafferano
Milanese risotto with marrow and veal reduction
Radicchio risotto with reduction of amarone creamed with taleggio cheese
Mare e terra
Baked monkfish fillet with artichokes and potatoes
Il salmone mandarino
Scottish salmon tataki with castelluccio lentils with tangerines Kumquat mustard and crunchy spinach
Fritto per passione
Fried seafood prawns, squids, tufts, minnows
Morbidone di vitello
Veal cheek stewed with chestnut crumble, cream of white polenta with a hint of honey, floral misticanza
Oss bus a la milanesa
Veal bone marrow with saffron risotto
Tournedos of Veal fillet with green pepper with potato Parmantier and stewed escarole (flame)
Il Tiramisù Classico
Savoiardi, pasteurized mascarpone cream, espresso coffee, cocoa
Il ’’Non Cannolo’’
Sicilian sheep ricotta cheese, lemon peels and untreated oranges, crispy almond wafer
Brownie di cacao
With raspberries, drawstring, red fruits and caramel, crunchy hazelnut
Il Mondo di Cioccolato
Sphere of dark stuffed cream flower and marasca cheese, served with chocolate pouring
Creme caramel al cioccolato bianco
With pumpkin custard, noir chocolate crumble and amaretto crunchy
Sorbetti di frutta di stagione
Only fresh and seasonal fruit for guarantee the best tasting interlude
Baba with rum and wine foam