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RESTAURANT KITCHEN
Call to Reserve: +39031516460

Lunch Menu

Starters

White prawn tartare, Jerusalem artichoke, soy and ginger -
Black Angus beef tartare, variety of mushrooms -
Cream of pumpkin soup, soft hazelnut, parsley -

First Dishes

Spaghettone, plum tomato, creamy Parmesan cheese, Ligurian basil -
Fusilloni pasta with cheese and pepper -
Risotto "Acquerello" Parmesan style, vegetable powders -

Main Dishes

Turbot, leaf cabbage, baked pumpkin -
Egg cooked at low temperature, porcini mushroom crumble, autumn vegetables -
Tender veal cheek, roasted potato mousse, crispy polenta -

Dessert

"Kitchen" Ice cream - 10
Tiramisù 2.0 - 12

Wine by the glass

Pecorino, Donna Orgilla 2018 - 9
(pecorino 100%)
Elena walch per sé 2017 - 9
RED (schiava 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 65°, "like a traditional carbonara" - 20
Mackerel marinated in citrus fruits, fennel with umeboshi sauce, wild oregano - 22
Foie gras, beetroot and raspberry - 28
Crispy red prawns with tomato sauce, anchovy dressing - 28
Veal kidney, sour beetroot, dill - 20

First dishes

Buttons filled with Parmigiano Reggiano cheese, foie gras, nashi pear, balsamic vinegar pearls - 26
Sorrento-style ravioli, clams, buffalo mozzarella cream - 22
Ziti pasta with Neapolitan ragout, creamy bechamel and pepper - 18
Risotto with Castelmagno cheese, dehydrated apricots chutney, nuts - 24
Spaghettone "Felicetti", raw scallops, saffron and sour butter - 18

Main dishes

Black cod Meunière-style shi drum, toasted hazelnuts, grilled spinach - 28
Loin of lamb, mint sauce, asparagus - 30
Char of the Dolomites with green sauce, crispy garden leaves - 28
Livornese-style mullet, black cabbage, lemon - 24
Piedmont beef tip, Jerusalem artichoke, mustard and wild herbs - 24

Dessert

Oil, lemon and aniseed - 16
"Not the usual fruit tart" - 14
Chocolate textures, passion fruit - 14
Spring flavors: passion fruit, thyme, green apple - 13
Tiramisù 2.0 - 13

Tasting Menu «L'Italia secondo noi»

Chef's welcome -
Crispy red prawns with tomato sauce, anchovy sauce, origan -
Egg cooked at low temperature, asparagus and Parmigiano Reggiano cheese aged 24 -
Meat small ravioli with roast sauce, caramelized onion and buffalo mozzarella -
Livornese style mullet, black cabbagem clams and lemon -
Tiramisù 2.0 -
Price -
Tasting Menu - € 80 | Tasting menu with wine pairing, water and coffee - € 125
carpaccio
Our Concept
Rapid cooking, local products and attention to the raw materials are the protagonists of our new dishes, always putting the recognition and simplicity of every single ingredient at the first place. An Italian cuisine with a modern approach, guided by a young and dynamic brigade, united by the passion for cooking, with a Michelin-starred background. A suggestive location with a convivial yet intimate atmosphere, and the attention to the smallest details to make you feel at home.
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