Our menu

Antipasti Freddi

Spiedino Estivo di Melone e Prosciutto Crudo ^D

On fresh rocket and feta, refined with traditional balsamic cream and basil flavouring

Caprese Carretto ^D

Mozzarella Fior di Latte with fresh seasonal tomatoes and basil leaves, flavoured with extra virgin olive oil

Mozzarella di Bufala e Prosciutto Crudo di Parma ^{D, K6}

On carpaccio of ripe tomatoes, fresh basil pesto and roasted pine nuts, with fleur de sel and extra virgin lemon and olive oil

Capriccio di Burrata ^{D, K1}

Burrata with cherry tomato salad, rocket, Taggiasca olives, oregano and crispy pane carasau with mint and almond pesto

Carpaccio di Manzo ^D

Thinly sliced fillet of beef, served with fresh rocket, lemon citronette and fine Parmigiano Reggiano shavings

20 ½

Vitello Tonnato ^{B, A}

Low-temperature-cooked veal, thinly sliced, accompanied by a velvety tuna sauce with caper flavour and quail eggs

Essenza di Salmone e Ceci ^B

Salmon tartare on rosemary and chickpea hummus, confit tomatoes, rice crisps and Taggiasca olives

Rosso & Oro ^{B, D, I1}

Hand-cut bluefin tuna with fresh figs on crispy Apulian frisella, goat’s cheese and lime cream, Marsala reduction and rosemary smoke

Carbonara di Carne Cruda ^{D, A}

Carbonara-style beef fillet tartare with smoked Maldon salt, pecorino Romano cream, egg yolk, crispy guanciale, black pepper and black truffle on puffed rice crisps

Antipasto »Carretto« ^{A, B, D, I1}

Fine selection of Italian specialities: small, modern interpretations of creations from land and sea, served as elegant, seasonal tastings

Antipasti Caldi

Baccalà “Fritto del Sud” ^{B, I1}

In a panko crust on potato and avocado mash, with Mediterranean tomato aioli made from garlic, anchovies and chilli, dusted with smoked paprika powder

23 ½

Black Tiger Mediterranea ^{K4, A}

In golden turmeric tempura on velvety chickpea and beetroot hummus, with fresh basil mayonnaise and citrus flavouring

Polpo “Nero, ’Nduja & Agrumi” ^N

Crispy octopus on cuttlefish and potato puree, with delicate ‘Nduja sauce and fresh citrus fruit

La Nostra Parmigiana ^D

Aubergine parmigiana with provola: oven-baked aubergine towers with a melted, smoked provola core, served with three creams: confit cherry tomatoes, fresh basil and Parmigiano Reggiano cheese

18 ½

Vellutata di Pomodoro ^{D, I1}

Fine cream of ripe tomatoes, served with light basil pesto, mozzarella pearls and crispy herb croutons

Insalata

Insalata Verde ^{L, M}

Mixed salad with carrots, tomatoes, cucumber, rocket and fennel

Insalata Mista ^{L, M}

Mixed salad with carrots, tomatoes, cucumber, rocket and fennel

8 ½

Insalata di Pomodori ^L

Fresh tomatoes with red onions and a delicate vinaigrette dressing

12 ½

Rucola ^D

Fresh rocket with cherry tomatoes and shaved Parmigiano Reggiano cheese

17 ½

Insalata Carretto ^{B, A, I1}

Tuna, hard-boiled eggs, mixed olives and herb croutons on a bed of lettuce leaves

Fichi “Forno & Caprino” ^{D, K3}

Oven-baked figs with goat’s cheese and walnuts on rocket and lamb’s lettuce, with chocolate-balsamic dressing

Avocado and mango lamb’s lettuce ^{A, I1}

With crispy panko chicken and sweet ginger

Zuppe

Vellutata di Pomodoro ^{D, I1}

Fine cream of ripe tomatoes, served with light basil pesto, mozzarella pearls and crispy herb croutons

Minestrone ^I1

Traditional Italian vegetable soup with fresh seasonal vegetables, prepared according to a home recipe and served with a dash of extra virgin olive oil

Zuppa Tiepida di Asparagi e Patate Novelle ^I1

Lukewarm, velvety soup made from green asparagus and new potatoes, refined with extra virgin olive oil and crispy herb breadcrumbs

Sauté di Vongole e Ceci ^N

Briefly seared clams with garlic and parsley, served with whole chickpeas, flavoured with rosemary, confit cherry tomatoes and a hint of fresh lemon zest

Pasta

Spaghetti “Aglio, Olio & Peperoncino” ^I1

With golden-brown garlic, confit cherry tomatoes, extra virgin olive oil and hot chilli pepper

Spaghetti alla Napoletana ^I1

With homemade tomato sauce made from ripe tomatoes, fresh basil and extra virgin olive oil

Pennette all’Arrabbiata ^I1

With spicy tomato sauce, golden-brown garlic, chilli and fresh parsley

Spaghetti alla Carbonara ^{I1, A, D}

With sautéed pancetta, pasteurised egg yolk and light pecorino Romano DOP cream

Spaghetti al Ragù ^I1

With traditional beef and veal ragù, gently braised with tomatoes and mirepoix vegetables

14 ½

Lasagne al Forno ^{I1, D}

Layers of fresh pasta with beef and veal ragù, creamy béchamel and Parmigiano Reggiano cheese

16 ½

Spaghetti del Pescatore ^{I1, B, N, C}

With fresh seafood, garlic, extra virgin olive oil, parsley and a hint of hot chilli pepper

Spaghetti alle Vongole ^{I1, N}

With clams, sweet cherry tomatoes, garlic, extra virgin olive oil, parsley and chilli pepper

Spaghetti “Gamberone alla Calabrese” ^{I1, C}

With sautéed king prawns, garlic, chilli and ripe tomato cream, refined with fresh parsley

Tagliatelle “Salmone in Nero” ^{I1, B, K6}

With sepia ink, seared salmon, pistachio pesto, orange zest and crispy asparagus

Gnocchi “Cacio e Pepe” ^D

With fresh peas, creamy burrata, pink pepper and crispy guanciale

Gnocchoni “Giocose Pizzaiola” ^{I1, B}

Stuffed gnocchi on roasted mashed potatoes, confit cherry tomatoes, marinated anchovies, Taggiasca olives and capers

Tagliatelle “Fegato & Pere” ^{I1, K2}

Roasted veal liver with rosemary flavour, served with lightly caramelised pears and roasted hazelnuts

Tagliatelle Zucchine & Stracciatella ^{D, I1, K6}

With courgette julienne, fresh mint, lemon zest and roasted pistachios

18 ½

Tagliatelle “Pesto & Ricotta” ^{I1, D}

With Taggiasca olives, cherry tomatoes and oregano on fresh pesto and salted ricotta

18 ½

Tagliatelle “Passione di Manzo” ^{I1, D}

With fillet of beef, wild rocket, cherry tomatoes, rosemary demi-glace and Grana Padano shavings

21 ½

Tagliolini al Tartufo ^{A, D, I1}

Fresh egg tagliolini with melted butter and freshly grated black truffle

Tagliolini “Primavera Tartufo e Guanciale” ^{I1, D}

With fresh asparagus, salted ricotta and crispy guanciale

Pizza

Pizza Pane

Pizza Margherita ^{D, I1}

Tomatoes, mozzarella, fresh basil

Pizza Verdura ^{8, 17, D, I1}

Grilled vegetables from the barbecue

Pizza Regina ^{8, 17, D, I1}

Tomatoes, mozzarella, mushrooms, ham hock

Pizza Salami ^{8, 17, D, I1}

Tomatoes, mozzarella, Milanese salami and rocket salad

Pizza Capricciosa ^{8, 17, D, A, I1}

Tomatoes, mozzarella, mushrooms, ham, olives, egg

Pizza alla Diavola ^{8, 17, D, I1}

Tomatoes, mozzarella, spicy salami, onions and olives

Pizza Parma ^{8, 17, D, I1}

Tomatoes, mozzarella, cherry tomatoes, Parma ham, rocket and Parmesan cheese

Pizza Rucola ^{D, I1}

Tomatoes, mozzarella, cherry tomatoes, rocket and parmesan

Pizza Carretto ^{B, D, I1}

Tomatoes, mozzarella, cherry tomatoes, grilled courgettes, burrata and salmon

Pesce

Guazzetto di Mare ^{B, C, N, I1}

Salmon, prawns, clams, small squid and catch of the day in white wine sauce with cherry tomatoes, served with warm garlic bruschetta

Grigliata Mista di Pesce ^{B, C, N}

Ocean salmon, Mediterranean squid, king prawn and sole fillet with roasted new potatoes and bottarga remoulade with candied orange peel

Duetto di Calamari e Scampi ^C

Grilled calamari and scampi, served with new potatoes with parsley and seasonal vegetables, refined with herb olive oil

Tagliata di Salmone in Crosta di Sesamo ^{B, F. L}

Fried salmon fillet in sesame crust, served on coriander risotto with honey-mustard sauce

Gamberoni alla Griglia ^C

Grilled king prawns with pea and potato puree, fresh mint and ginger

Carni

Scaloppina alla Senape Antica e Miele ^L

Veal escalope with old mustard and honey sauce, served with fried potatoes and spinach sautéed in candied lemon

Saltimbocca alla Romana ^D

Veal medallions with Parma ham and sage, in a velvety white wine marsala sauce, served with roast potatoes and seasonal vegetables

Paillard di Vitello con Asparagi Bianchi ^K1

Grilled veal with lemon sauce, almond crumble and rosemary-roasted carrots with smoked salt

28 ½

Roastbeef Rosa con Salsa Béarnaise ^{D, L}

Pink roast beef, served with white asparagus and mashed potatoes with horseradish and wild garlic, served with classic Béarnaise sauce

33 ½

Tagliata di Manzo ^D

Sliced beef with wild rocket, ripe tomatoes, Grana Padano and chimichurri sauce

Filetto di Manzo Black Angus in Crosta di Bärlauch ^{D, L}

Black Angus beef fillet in wild garlic crust, served with roasted asparagus, fondant potatoes, Marsala reduction and Béarnaise sauce

Costolette d’Agnello alla Griglia ^{D, L}

Gegrillte Lammkoteletts auf Kräuter-Risotto, grünem Spargel und Bärlauch-Hollandaise

Fegato di Vitello Classico ^{D, K1}

Veal liver in butter and sage, with green asparagus tips, roasted almonds and lemon zest, served with saffron risotto with fresh peas, mint and 36-month matured Parmigiano Reggiano cheese

Fegato di Vitello con Polenta al Bärlauch ^{D, K2}

Veal liver with glazed white asparagus, herb butter, hazelnut crumble and mild pecorino with Madagascar pepper, served with wild garlic polenta

Dolce

Luce d’Estate ^D

Basil and lemon panna cotta with strawberry coulis

Tramonto nel Giardino ^{D, A}

Profiteroles filled with vanilla cream and Greek yoghurt, served with handmade berry sorbet and salted caramel

Ricordo Napoletano ^{A, D}

Rum babà, served with velvety bourbon vanilla cream and poppy seeds

Assaggio d’Estate ^{D, A}

A selection of five mini desserts inspired by the colours and flavours of the beautiful season

Fragole in Velluto ^D

Soft mascarpone and vanilla mousse, served with fresh strawberries marinated in mint

Peccato Veneziano ^{D, A}

Classic tiramisu with mascarpone cream, sponge fingers soaked in espresso and dusted with cocoa powder

Cuore Fondente ^{A, D}

Warm chocolate soufflé with a molten centre, served with bourbon vanilla ice cream and fresh berries

Sinfonia Gelata (vegan)

Trio of handmade sorbets (raspberry, lemon and peach), served on grilled pineapple flavoured with rosemary

Our menus at a glance

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