Different types of salad, flavored vith vinegar and oil, with various types of vegetables and pumpkin seeds
Ceviche of fresh sea bream with fennel, coriander, jalapeño, avocado and marinated with oil and lime emulsion
Roasted eggplant with buffalo mozzarella, tomato concasse and basil oil
Thinly sliced roasted veal loin served with tuna sauce, capers and anchovies
Thinly sliced dried beef tenderloin from Terminio served with arugula and 24-month reggiano Pamesan cheese
Pumpkin flan boiled in white wine with aromatic herbs and gruyère with goat cheese fondue
Roasted and marinated octopus tentacle with parsley sauce served with wild salad and sesame dressing
fregola is a very old type of pasta typical of Sardinia with clams, garlic, chili pepper and parsley in tomato sauce
Egg tagliatelle with white truffle cream from Umbria
short pasta with minced lamb, slowly cooked in red wine with aromatic herbs, juniper berries, cloves and then with celery, carrots, onions, herbs in tomato sauce, served with matured sheep’s ricotta and fresh mint
Short pasta with Tuscan sausage crumbled and roasted with garlic, chili pepper, basil, flambéed with red wine and cooked in a spicy tomato sauce and creamed with Parmigiano Reggiano cheese
Sea bass fillet with white wine, clams and dried tomatoes
Grilled beef rib-eye served with roasted and marinated eggplants with capers, shallots, chili pepper and mint
Roasted chicken and then cooked in the oven with aromatic herbs, garlic, lemon and white wine
Al onze hoofdgerechten worden geserveerd met gebakken aardappeltjes en spinazie-
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