Imagine a grill with three glowing cooking stones and turn it upside down! The melted fat will no longer cause toxic fumes by dripping on the glowing embers, the temperature above 700 degrees will ensure a perfect and homogeneous Maillard reaction and the juices juices will remain inside your cut of meat, guaranteeing succulent and healthy cooking.

Alongside this wonderful machine we have combined the CBT (low temperature cooking) methodology for all large bone-in products and for products requiring long cooking times, that require long cooking times.

This process will guarantee you a product that is always excellent and healthy, which we will finish in the broiler, creating a perfect crust outer crust that keeps the meat succulent on the inside.

CBT allows the connective tissues to relax as much as possible, making the meat more tender, and allows the fats to gel, which once cooked will be more pleasant to the taste, giving added value to the lean part of the cut.

All our meats are served with baked potatoes.

Chianina IGP Vitellone Bianco dell’Appennino Centrale consortium 8€/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.
MARBLING: low | DRY AGING: 20 days circa

Danish 7,5€/hg

The 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.
MARBLING: medium | DRY AGING: 30 days circa

Finnish Sashi 8,2€/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.
MARBLING: medium | DRY AGING: 30 days circa

Simmental Pretzhof Südtirol Farm 10€/hg

This cattle breed originates from the Simme river valleys in the Bernese Oberland in the Canton of Berne in Switzerland. It is characterised by its triple aptitude. Excellent for field work, meat and milk production. This particular cattle breed is therefore one of the oldest and most important in history, vital and robust, it is considered one of the most resistant and productive breeds in Bavaria. Our Simmental comes from the pastures of the Val di Vizze in the Südtirol, where it leads a healthy life in complete harmony with nature. Its massive and meaty body, the way it is bred and the attention put to the animal’s welfare makes the meat taste aromatic, rich and delicate, with a medium/high marbling and a succulent, tender texture.
MARBLING: medium/high | DRY AGING: 30 days circa

Grigio Alpina Pretzhof Südtirol Farm 11€/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.
MARBLING: high | DRY AGING: 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 characteristics of this meat are the high marbling and creamy, golden fat; these, and the colour of the coat are the meaning behind the term Rubia, which translates more precisely to “blonde”.
MARBLING: high | DRY AGING: 30/45 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.

One of the most renowned cuts of beef, characterised by a slight but evident marbling. The flavour is strong but more delicate than a rib or a loin. The texture is also more tender. Each animal has two of them, one on each side/half. This is a muscle from the hind quarter of the animal.

Danish 32€

Aventina’s selection 33€

The sirloin, or low loin, is a cut of beef corresponding to the dorsal area, between the rump and the cross ribs, known also as the loin. It is one of the most prized cuts of the animal. It is a very tender cut, suitable for a short and not very elaborate cooking, that does not dry out the meat; it can even be eaten raw or almost raw. The marbling varies depending on the animal breed and the duration of the dry aging, but usually it is medium.

Aventina’s selection 28€

Sashi 33€

The cube roll is a cut of meat taken from the rib, more precisely from the sixth to the tenth vertebrae and it corresponds to our boneless rib-eye steak (in the USA it’s from the sixth to the twelfth rib). It is characterised by a high presence of fat, called “eye” (which is why it is called “rib eye”). Marbled and extremely tender, the beef cube roll is one of the finest cuts of beef sirloin.

Aventina’s selection 50€

I dolci

The authentic Sicilian cannolo** from Piana degli Albanesi 9€

Homage to Francesco Bracali (Chef Michelin – Massa Marittima)’s tiramisù cappuccino 9€

Handcrafted selection of ice creams* 9€

Apple, apple sorbet*, cocoa crumble 9€

*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

La caffetteria

Espresso Mondicaffè 2€

Double espresso Mondicaffè 3,5€

Decaf espresso Mondicaffè 2€

Cappuccino 3€

Corretto 4,5€

Tea and infusion 4,5€

Bottled water San Felice and Nepi 3€

Coca-Cola 3,5€

Coca-Cola Zero 3,5€

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

Menu

Le nostre carni

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

I dolci

La caffetteria

I cocktails

COCKTAILS

GASTRONOMY

COLD CUTS AND CHEESES SELECTIONS

ITALY

SPAIN

HAND CUT HAMS (100gr ca.)

BUFFALO MOZZARELLA

ANDRIA’S BURRATA

BRESAOLA

SEAFOOD SELECTIONS

Menu

STARTERS

FIRST COURSES

SECOND COURSES

SIDES

TASTING MENU “AVENTINA SIGNATURE DISHES” (for the whole table)

BREAD

Le nostre carni

OUR COOKING METHOD

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

LOINS (served with baked potatoes)

JAPANESE WAGYU

TENDERLOINS (200gr ca. per portion served with baked potatoes)

SIRLOINS (300gr ca. per portion served with baked potatoes)

CUBE ROLL (500gr ca. per portion served with baked potatoes))

I dolci

DESSERTS

La caffetteria

HOT DRINKS

SOFT DRINKS