Vitigno: Greco bianco – 12% vol 

Vitigno: Gaglioppo – 13% vol

Vitigno: Greco bianco e Chardonnay – 12,5% vol 

Vitigno: Pecorello – 13% Vol 

Vitigno: Greco bianco di vendemmia tardiva – 13% Vol 

Vitigno: Gaglioppo e Cabernet Sauvignon – 13% vol

Vitigno: Gaglioppo – 13% vol

Vitigno: Gaglioppo – 12,5% vol 

Vitigno: Gaglioppo – 13,5% vol

Vitigno: Gaglioppo e Magliocco – 13% vol

Vitigno: Gaglioppo, Magliocco, Cabernet Sauvignon e Merlot – 14,5% vol

Vitigno: Magliocco – 14% vol

Layered cheesecake served in a glass, with a creamy texture and a light biscuit base. 

Rich baked custard with a caramelized sugar crust on top, similar to crème brûlée. 

Classic Italian dessert made with coffee-soaked ladyfingers, mascarpone cream and dark cocoa powder. 

Hard almond biscuits typically dipped in sweet Vin Santo dessert wine.

Toasted bread with spicy Calabrian n’duja and caramelized onion, toasted bread with cream cheese and Calabrian sardella, toasted bread with liver pâté, Calabrian cured meats (Dop soppressata, Calabrian sausage, capocollo and pancetta), Calabrian ventricina, Sila cheese, smoked ricotta with onion compote, small cheese balls…

Selection of Tuscan cured meats and cheeses, toasted bread with liver pâté and stewed borlotti beans. 

Chianina beef burger 200 g, cheddar cheese, bacon, tomato and BBQ sauce. Served with fries.

Chianina beef burger 200 g, bacon, burrata, sun-dried tomatoes and Bronte pistachio cream. Served with fries.

Chianina beef burger 200 g, potato croquettes, arugula, eggplant, stracciatella cheese and basil-infused oil.  Served with fries.

Triple Chianina beef burger with cheddar, bacon, mini-omelet, tomato, lettuce, and caramelized onion. Served with fries.

Crispy fried octopus, arugula, burrata, caramelized Tropea onion, pistachio cream. Served with fries

Grilled tuna fillet served on a bed of mixed greens, fried eggplant, caramelized red onion from Tropea and mango mayonnaise. Served with fries.

Grilled swordfish steak served on a bed of arugula, caramelized red onion from Tropea, fried eggplant, cherry tomatoes and mint mayonnaise. Served with fries.

Fresh seasonal vegetables sautéed with olive oil and herbs.

Tomatoes, onion, chili peppers, oregano and basil. 

Fresh mixed green salad. 

Grilled swordfish steak, cuttlefish and large prawns, served with a salmoriglio emulsion (olive oil, lemon, garlic and herbs).

Fried calamari and shrimp accompanied by crispy fried zucchini in a light golden batter, served with lemon wedges. 

Ancient Tuscan recipe with strips of cuttlefish flambéed in white wine and simmered in a rich, flavorful sauce of chard and tomato. 

Classic beef tagliata with a pink core and a seared crust, served on a bed of fresh arugula, cherry tomatoes and generous shavings of Grana Padano DOP, enriched with a blend of extra-virgin olive oil and Modena balsamic glaze.

Scialatielle pasta dressed with mixed seafood (mussels, clams, squid and shrimp), flambéed with white wine, garlic oil and extra-virgin olive oil, finished with fresh cherry tomatoes.

Soft, light potato gnocchi wrapped in a velvety zucchini cream with sautéed zucchini flowers and shrimp.

Calamarata pasta with red tuna, Taggiasche olives and cherry tomatoes, finished with a crispy layer of seasoned breadcrumbs.

Handmade Mugellano raviolo with a soft, velvety potato filling, served with traditional slow-cooked Tuscan ragù.

Fresh cubes of high-quality tuna hand-cut with a knife to enhance its natural flavor.

Fresh mussels sautéed in a vibrant tomato sauce enriched with the famous N’Duja of Spilinga for a spicy, aromatic touch, fresh parsley, garlic and extra-virgin olive oil, served with warm bruschette.

A mixed seafood soup with mussels, clams, squid, shrimp and cuttlefish, served with toasted bread croutons.

Braised octopus tentacles with a fresh sea aroma served over golden fried polenta.

Delicate seppia meatballs served on a bed of spinach and topped with mango mayonnaise.

Toasted bread topped with fresh tomato cubes, burrata cheese and anchovies.