The Menu

Rice, mozzarella, grana padano, truffle cream and fresh truffle.

Fresh truffle

Born in Sicily in the Middle Ages, arancini are stuffed rice balls, breaded and fried, nicknamed « little oranges » for their golden colour.

Burrata, cherry tomatoes, slow-roasted confit tomatoes and fresh basil.

Invented in Andria, in Puglia, in the early 20th century, burrata is a mozzarella filled with cream.

Tomato, white peach, stracciatella.

Born in Andalusia, gazpacho is a cold soup of tomato and raw vegetables; here reimagined Italian-style, with the sweetness of white peach and stracciatella from Puglia.

Thin slices of smoked tuna, rocket and cherry tomatoes.

Born of the Venetian carpaccio tradition, in the 1950s.

Marinated French beef, cherry tomatoes, grana padano and fresh truffle.

Fresh truffle

Born in Venice in the 1950s, carpaccio was created at Harry’s Bar.

Grilled octopus, truffled potato purée.

Inspired by the seaside grills of Southern Italy.

To share, for two. Grilled vegetables, cured meats (spianata piccante, prosciutto, mortadella), burrata and truffle pecorino.

Born of the Italian tradition of antipasti to share, it gathers the essentials on a single board to open the meal as they do in Italy, in true conviviality.

Fresh truffle supplement.

Fresh truffle

Thinly sliced beef fillet, grana padano, tomatoes.

Straccetti, thin strips of beef seared over high heat, are a classic of Roman trattorie: a warm, generous salad, finished with shavings of grana.

Fresh tomatoes, cucumber, peppers, onions, black olives, creamy feta.

Born in Greek villages under the name horiatiki, the Greek salad recalls a shared Mediterranean: that of ancient Magna Graecia, which stretched from Sicily to Puglia.

Tomato sauce, guanciale and grana padano.

Fresh pasta

Born in Amatrice, in Lazio south of Rome, in the 18th century as an evolution of gricia, amatriciana turned « rossa » with the arrival of the tomato and became a great Roman classic.

Egg yolks, guanciale, grana padano and black pepper.

Fresh pasta

Born in Rome in the mid-20th century, carbonara brings together eggs, pecorino, guanciale and pepper, and rose to fame after the war.

Traditional recipe.

Fresh pasta

Arriving from the Americas, the tomato took hold in Neapolitan kitchens in the 19th century: pasta al pomodoro then became Italy’s simplest and most emblematic dish.

Butter, parmesan, truffle cream and fresh truffle.

Fresh truffle

Born in Northern Italy, above all in Lombardy and Piedmont, risotto established itself in the 19th century as the art of rice « all’onda », creamy and delicate.

King prawns, cherry tomatoes and fresh parsley.

Creamy risotto « all’onda », paired here with the fruits of the sea: king prawns and cherry tomatoes, brightened with lemon and parsley.

Sautéed with garlic, cherry tomatoes, flat-leaf parsley and clams.

Fresh pasta

Born on the coast of Campania, around Naples, in the 19th century, spaghetti alle vongole are the great classic of seaside trattorie: garlic, parsley, clams and just enough tomato to let the taste of the sea speak.

Clams and bottarga.

Fresh pasta

Bottarga, the roe sac of mullet or tuna, salted and sun-dried, is the « gold of Sardinia »; grated over the vongole, it carries the sea onto the plate.

Grilled swordfish, tomato sauce, fried aubergines, mint.

Fresh pasta

Born of the Neapolitan tradition, paccheri are wide pasta tubes made to hold on to their sauce.

Truffle cream, fresh truffle and grana padano.

Fresh pastaFresh truffle

Born in the lands of Northern Italy, tagliolini were the pasta of feast days, rolled very thin to catch the truffle sauce with elegance.

Sausage, rosemary potatoes, truffle cream and shavings of fresh truffle.

Fresh pastaFresh truffleHomemade

Ravioli first appeared in Liguria, around Genoa, as early as the late 12th century, before spreading to other regions, notably Tuscany.

Tomato sauce, mozzarella, grana padano.

Homemade

Originating from Sorrento in Campania, gnocchi alla sorrentina celebrate the cuisine of the South: coated in tomato sauce and baked au gratin with melting mozzarella and parmesan.

Crispy guanciale and grana padano.

Homemade

Elevated by crispy guanciale and the richness of parmigiano, like a true trattoria plate.

Gorgonzola and crushed pistachios.

Homemade

Little hand-made potato pillows, coated in creamy gorgonzola and lifted by the crunch of pistachio.

Butter, parmesan and truffle cream.

Homemade

A deliberately simple recipe, designed to let the aroma of truffle take centre stage.

Garlic-sautéed mushrooms, sausage.

Homemade

A rustic, fragrant duo of mushrooms and salsiccia that evokes the tables of Italy.

Celery, carrots, onions, cherry tomatoes, thyme, black olives and flaked octopus.

Homemade

In the Neapolitan tradition, the gnocchi here are paired with a ragù di polpo inspired by the fishermen’s kitchens of the South.

Porcini, truffle cream, sausage and fresh truffle.

Fresh pastaFresh truffle

Pappardelle come from Tuscany, where fresh dough is rolled into wide ribbons made for sauce: a country pasta born to hold the rich juices of game dishes.

Truffled beef cheek, slow-braised, rosemary mash.

Born of the great brasato traditions of Northern Italy (Piedmont, Lombardy), guancia di manzo is a dish of patience: the cheek simmers slowly until it is meltingly tender.

Sea urchin and bottarga.

Fresh pasta

A speciality of the coasts of Sicily and Puglia, spaghetti ai ricci di mare deliver barely warmed sea urchin roe over the pasta: a briny flavour of rare intensity, here heightened with bottarga.

Half lobster, basil tomato sauce.

Fresh pasta

In the tradition of the shellfish pasta of the Italian coast, a celebratory dish in which lobster perfumes a delicate sauce, just lifted with lemon for freshness.

Beef fillet, rosemary mash, reduced truffle cream sauce.

The most tender cut of beef, the fillet is treated the Italian way: simply seared, then coated in a generous sauce, here with truffle cream, in the spirit of the great tables of the North.

Milanese-style veal chop, baby potatoes sautéed in butter and garlic.

The Milanese speciality par excellence, cotoletta alla milanese celebrates the Italian art of golden, crispy breading, born in Milan in the 19th century.

Sea bass, sautéed baby potatoes.

The « ristorante » fish par excellence, branzino is prized for its delicate flesh, simply lifted with lemon and herbs.

Tuna, sweet-and-sour onion, aubergine crisps.

Tuna agrodolce is an emblematic Sicilian recipe, inherited from the Arab influence on the island: the sweet-and-savoury note of slow-cooked onion embraces the flesh of tuna, fished for centuries off Trapani.

Tomato sauce, mozzarella and fresh basil.

Tomato sauce, mozzarella, mushrooms, cooked ham and oregano.

Tomato sauce, mozzarella and spicy salami.

Tomato sauce, mozzarella, mushrooms, cooked ham and black olives.

Mozzarella, gorgonzola, grana padano and goat’s cheese.

Mozzarella, aubergines, courgettes, peppers and garlic-parsley persillade.

Mortadella, pistachios and burrata.

Mozzarella, black truffle cream, mushrooms and cured ham.

Homemade.

Homemade

Homemade.

Homemade

3 scoops of ice cream (vanilla, chocolate, strawberry, pistachio or lemon) drowned in hot coffee.

Homemade chocolate fondant, vanilla ice cream.

Homemade

Lime and a shot of limoncello.

Three scoops: vanilla, chocolate, strawberry, pistachio, lemon.

Trio of homemade mini desserts.

Homemade

Trio of homemade mini desserts.

Homemade