Crafted by the season, rooted in Italian soil
Explore our rotating courses made daily from locally harvested produce, wood-fired traditions, and hand-rolled pasta.
Burrata Pugliese con Fichi
€18Creamy artisanal Puglia burrata, caramelized black mission figs, 25-year aged Modena balsamico, and toasted pistachios on rustic sourdough.
Crisp acidity balancing rich creamy curd
Carpaccio di Manzo Affumicato
€22Cold-smoked Chianina beef tenderloin, wild baby arugula, shaved Parmigiano-Reggiano 36 mesi, pickled mustard seed, and cold-pressed Garda olive oil.
Silky tannins complementing delicate smoke
Fiori di Zucca Ripieni
€19Crispy zucchini blossoms stuffed with lemon-zested buffalo ricotta and Sicilian anchovy paste, light tempura crunch, sea salt blossoms.
Mineral brightness with citrus undertones
Chef's Degustazione
Curated five-course evening menu paired with regional Italian reserves. Limited seating nightly.
Dining with Care
We prioritize fresh, seasonal ingredients and accommodate diverse dietary needs to ensure every guest enjoys an authentic Italian experience.