STEP 1

STEP 2

 

forward icon Guests
1 2 3 4 5 6

calendar Date
Jun
09
reserve
Jun
10
Mon
Jun
11
Tue
Jun
12
Wed
Jun
13
Thu
Jun
14
Fri
Jun
15
Sat

...

time Time
12:00 12:15 12:30 12:45
13:00 13:15 13:30 19:00
19:15 19:30 19:45 20:00
20:15 20:30 20:45 21:00


Our Menu

MENU

STARTER

gamberi, carota, frutto della passione

18

piselli, vongole, rosmarino

17

battuta di chianina, tartufo, comté

24

cappesante, aceto di agrumi, nocciole

18

FIRST COURSE

rigatoni, rapa rossa, anguilla

16

linguine, parmigiano, pomodoro

14

garganelli, canocchie, cedro

16

fusilli, pistacchio, bottarga

17

SECOND COURSE

lingua, brodo di zafferano, bietole

19

manzo, fondo bruno, barba di frate

28

ombrina, cime di rapa, ristretto di pollo

22

seppia, zenzero, tartufo

21

TASTING

7 course tasting menu

75

Beverage Pairing

45

4 course tasting menu

55

Beverage Pairing

25

We love to cook tasty foods in sophisticated ways, starting with quality products and serving them in all their wonderful simplicity.

More than 70% of the products we work with come from sustainable agriculture or farming. So does the fished.

Our bread is made from wheat flour, wholemeal rye flour and mother mass.

The oil is extra virgin olive oil produced from a blend of Frantoiano, Leccino and Moraiolo that our dear friend Filippo Volpi picked in Oliveto, a few kilometers from Arezzo.

The water we serve is microfiltered to reduce the impact of plastic and glass on the environment.

Chef Luca Fracassi