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RESTAURANT KITCHEN
Call to Reserve: +39031516460
KITCHEN

A Bistro with a gourmet soul

Tiramisu
Nestled in the middle of a green private park, the Kitchen Restaurant awaits with a unique dining experience. Our culinary creations are a refined fusion of tradition and creativity prepared by our Executive Chef.
  • Opening Hours
  • Wednesday - Sunday
  • Lunch 12.30 PM - 2.30 PM
  • Tuesday - Sunday
  • Dinner 7.30 PM - 10.30 PM
  • spaghetti
  • carpaccio

Lunch Menu

Starters

White prawn tartare, fava beans, soy and ginger -
Piedmont style Fassona tartare -
Selectional of seasonal vegetables -

First Dishes

Spaghettone, plum tomato, creamy Parmesan cheese, Ligurian basil -
Linguine pasta with Ligurian pesto -
Risotto "Acquerello", saffron from Abruzzo and beef sauce -

Main Dishes

Roasted sea bass, peas, spring early vegetables -
Milanese style spare rib, saffron sauce, potato puree -
Stewed Iberian pork cheek **, crispy polenta, Barbera d'Alba jelly -

Dessert

"Kitchen" Ice cream - 10
Tiramisù 2.0 - 12

Wine by the glass

Su'entu, vermentino di sardegna - 9
WHITE (vermentino 100%)
Lunae Bosoni, mea rosa 2017 - 99
ROSE (vermentino nero 100%)
Elena walch per sé 2017 - 9
RED (schiava 100%)
Sette Anime, Emma - 9
SPARKLING (glera 100%)

Lunch Menu Price

1 course to choice, glass of wine, water and coffee - 25
2 courses to choice, glass of wine, water and coffee - 35

Dinner Menu

Starters

Egg cooked at low temperature - 22
with mushroom powder, peas, white beans
Foie gras escalope, beetroot and raspberries - 28
Beef tartare - 24
with modern caprese salad
Sicilian raw red prawns in "crazy" water - 28
Marinated yellowfin tuna - 26
with hazelnuts, raspberry, vegetables in umeboshi sauce
Selection of seasonal vegetables - 18

First dishes

"Potato and mussels pasta" ravioli - 24
with sea-urchin, peanut, lime
Buttons filled with parmesan cheese - 26
foie gras, pear and beef sauce
"Acquerello" rice - 26
with raw beef meat, toasted onion, marjoram, black truffle
Linguine-flat spaghetti "Felicetti" - 26
with clams of the Adriatic Sea, parsley, lemon
Cold spaghettone - 28
with raw scampi, burrata, tomato water
Fusillone pasta -
with pesto sauce and sea asparagus

Main dishes

Calf sweetbreads - 30
with cawliflower with milk, turnip, lemon
Duck breast "de Barberie" - 34
with rhubarb, green asparagus, mizuna salad
Turbot, grilled lettuce, bergamot, roasted chicken jus - 28
Scampi, raw squills, fava beans, smoked provola cheese, raw ham consommé - 36
Sea bass "al sale" - 32
with potatoes, braised spring onion
Iberian pork fillet - 28
with carrots, baked aubergine, black garlic

Dessert

Oil, lemon and aniseed - 16
Chocolate textures, passion fruit - 14
Raspberry, fiordilatte, dark chocolate - 12
Tiramisù 2.0 - 12

Tasting Menu "5 K"

5 courses - 80
5 courses, water, coffee and wines included - 125
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