Imagine a grid with three glowing soapstones and turn it upside down! The liquid fats will no longer cause toxic fumes by dripping onto the glowing embers, the temperature above 700°C will ensure a perfect and even Maillard reaction and the juice will stay inside your cut of meat, ensuring succulent and healthy cooking.

Beside this wonderful machine, we have combined low temperature cooking for all large sized meats that require long cooking.

This process guarantees an always excellent and healthy product, that we then move to the broiler to create a perfect external crust that keeps the meat succulent inside.

Low temperature cooking allows the connective tissues to relax as much as possible, making the meat tender, and the gellifying of fat, which once cooked will be more pleasant, giving an extra value to the lean part of the cut.

All our meats are served with baked potatoes.

Chianina I.G.P. “Vitellone Bianco dell’Appennino Centrale”s consortium 6,5€/hg

Probably the most famous Italian meat in the world, as well as being one of the oldest, given its presence on the peninsula for more than 2500 years. The Chianina meat is an Italian cattle breed which was once used as a driving force and now bred exclusively for meat production. Originated in the Val di Chiana, from which it takes its name, it is a lean and healthy meat, low in calories and cholesterol, with low marbling.
MAREZZATURA: low | FROLLATURA: 20 days circa

Manzetta delle Langhe 6,5€/hg

The Manzetta delle Langhe, bred in the province of Cuneo, is a crossbred Fassona cattle over 36 months old to obtain a fatter than average meat. Its meat is distinguished by an intense color and the particular balance between fat and lean mass.
MAREZZATURA: low | FROLLATURA: 20 days circa

Grigio Alpina “Pretzhof Südtirol” Farm 9,5€/hg

The Grigio Alpina belongs to the Alpine grey breed group and it’s without a doubt one of the oldest inhabitants of the Alps. The origin of this breed goes back, in fact, to strains found in the 19th century in some valleys in the Südtirol and Trentino. They are rustic and frugal medium-sized animals, capable of converting even very coarse fodder into milk and meat, famous also and above all for their longevity. The SlowFood Presidium, recognised in 2007, supports their preservation and defines regulations for the milk and meat production chain. Our Grigio Alpina comes from the pastures of Val di Vizze, in the Südtirol, where it leads a healthy life in complete harmony with nature. The coat colour is light silver, with darker shades around the eyes, on the neck, shoulder and flanks, while males are generally darker. The meat has a high marbling, a very tasty fat, and a chewiness typical of animals relying on pasture.
MAREZZATURA: high | FROLLATURA: 30 days circa

Danish 6€/hg

Danish beef is one of the most popular meats in the world due to its pleasant flavour and the balance between intramuscular fat and meat. The most popular cattle breeds are the Danish red and the Holstein, the latter raised on the Wadden Sea following traditional methods, dating back to a 1000 years ago. Tender, tasty, with the right marbling and a bright red colour.
MAREZZATURA: medium | FROLLATURA: 30 days circa

Finnish Sashi Freygard Diamond 8€/hg

“Sashi” is a Japanese term that means “marbling”. When we talk about the Sashi meat we mean a cut of beef characterised by a good amount of intramuscular fat, evenly distributed. Finland is a peninsula with the ideal environmental conditions to raise cattle, which are left free to graze for several months of the year. Due to the cold winter temperatures, Finnish beef develops more intramuscular fat than others, which makes the Sashi meat particularly tender and tasty, with a medium marbling. The Finnish Sashi meat is only obtained from cattle born, bred and slaughtered in Finland, completely grass-fed.
MAREZZATURA: medium | FROLLATURA: 30 days circa

Rubia Gallega 13,5€/hg

This is one of Galicia’s oldest traditional meats. Why is it special? The environment, the genetic legacy of the animals plus the knowledge of the farmers guarantee the uniqueness of this meat, making it one of the best in the world. Being part of the Galician “vacas viejas”, it offers meat of great quality because it gains fat throughout its entire life, which varies between 5 to 10 years. It has nothing to do with hasty fattening in the last months of life, which is the case with other breeds of cattle. It is an exceptional meat with an enveloping and unique flavour, where you can also smell the scents of Galicia and the love with which it has been bred in a single mouthful. Distinctive characteristic of this meat is its creamy, golden fat; this, and the color of the coat are the meaning behind the term Rubia, which translates more precisely to “blonde”.
MAREZZATURA: medium | FROLLATURA: 30 days circa

Wagyu “A5” 39€/hg

From the Japanese words “wa” (Japan) and “gyū” (ox), it is a term that refers to several breeds of Japanese cattle, the most famous of which were selected for having an intensely marbled meat, created with infiltrations of fat in the thickness of muscle masses, rather than in the peri-muscular and subcutaneous layers, which is usually the case with other breeds. This characteristic makes the Wagyu meat particularly marbled, tasty and tender. There are several areas in Japan specialised in the breeding of this cattle, each of them giving its own name to animals and the meat they produce. Among the most famous examples there are the Kobe beef and those of Miyazaki Mishima, Matsusaka, Ōmi and Sanda.

I dolci

The authentic Sicilian cannolo from Piana degli Albanesi 9€

Our version of tiramisù 9€

Pannacotta with red berries, lime crumble 9€

Apple, apple sorbet, salted cocoa crumble 9€

Homemade ice cream 6€

*the product is blast chilled in the restaurant to preserve its quality and freshness

**the product is blast chilled at the production site to preserve its quality and freshness

Alcolici

Firriato Zibibbo Passito L’Ecrù 9€

Donnafugata Passito di Pantelleria Ben Ryé 12€

Talisker Scotch Whisky single malt 11€

Oban Scotch West Highland Whisky 14 YO 14€

Lagavulin – Scotch Whisky Islay single malt 16 YO 18€

Père Magloire Calvados Pays d’Auge 10€

Veuve J. Goudolin Bas Armagnac 14€

François Peyrot Cognac Grande Fine Champagne 14€

Appleton Rum Jamaica 21 YO 15€

Don Papa Rum Baroko 12€

Segnana Grappa Gentile 8€

Segnana Grappa di Solera 9€

Berta Grappa Tre Soli Tre 2014 12€

Capovilla Distillati 18€

Amaro Amara 8€

Amaro Formidabile 8€

Amaro del Ciclista 8€

Amaro Meyer’s-Bitter 8€

La caffetteria

Espresso Mondicaffè 2,5€

Double espresso Mondicaffè 4€

Decaf espresso Mondicaffè 2,5€

Cappuccino 3,5€

Corretto 5€

Tea and infusion 4,5€

Bottled water San Felice and Nepi 3€

Coca-Cola 4€

Coca-Cola Zero 4€

Fruit juices 7€

Limestone Südtirol soft drinks 6€

Our dishes may contain in raw materials or in traces some allergens that have been indicated on a specific book which can be consulted by clicking here.

WINE LIST

menu

I cocktails

GASTRONOMY

ITALY

SPAIN

OUR SELECTIONS

Menu

Our meat

After testing different cooking methods we fell in love with the broiler.

I dolci

Alcolici

La caffetteria

Your celebrations with us!

I cocktails

COCKTAILS (Served with our handcut chips)

GASTRONOMY

COLD CUTS AND CHEESES SELECTIONS

ITALY

SPAIN

OUR SELECTIONS

HAND CUT HAMS (100gr ca.)

BUFFALO MOZZARELLA

ANDRIA’S BURRATA

BRESAOLA

SEAFOOD SELECTIONS

Menu

WHITE TRUFFLE

STARTERS

PASTA

MAIN COURSES

SIDES

BREAD

Our meat

OUR COOKING METHOD

After testing different cooking methods we fell in love with the broiler.

ITALIAN LOINS (Served with baked potatoes)

LOINS FROM THE WORLD

JAPANESE WAGYU

I dolci

DESSERTS

Alcolici

A FINAL TREAT

La caffetteria

HOT DRINKS

SOFT DRINKS