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menu

APPETIZERS

  • Our Tuscan appetizer

    (minimum for 2 people)
    Coccoli, finocchiona, Tuscan ham and wild boar mortadella with truffles, Crostini with Tuscan livers, historic recipe, Fried polenta with porcini mushrooms, Tuscan pecorino cheese

  • Fried polenta

    with Caramelized Onion and Cinta Senese Lard from Poggibonsi

  • Creamy Burratina with Seasonal Truffle
  • Florentine Cuddles

    with Petra Flour Mix from Molino Quaglia, Farro and Buckwheat... with “Prosciutto Toscano DOP Salumificio Renieri” Artisan Stracchino Mousse

  • Artichoke flan

    with 36-month Parmigiano Reggiano fondue and Valcasotto Occelli

  • Tuscan Wild Boar Mortadella with Truffles

    Bernardini selection and creamy Burratina with truffle

SELECTION OF FINE COLD CUTS

  • Cinta Senese DOP ham

    Maestà Salumificio Renieri Awarded Excellence in the Gambero Rosso Guide to Great Cured Meats

  • Iberian Ham

    Bellota Patanegra 100% Gold Pata Negra “Beher”

  • Renieri Selection Cinta Senese Lard
  • Mangalica Lard selected by Jolanda de Colò
  • Tuscan Wild Boar Mortadella with Truffles
  • Tarese Pancetta from Valdarno, a Slow Food Presidium

RAW MEAT

Mentioned in the guide of the
Gambero Rosso 2025

Suitable both as starters and main courses

  • Gran Crudo ofla Limonaia

    (minimum for 2 people)
    Fillet Tartare with Basil and Onion and Balsamic Vinegar Pearls, Fillet Tartare with Truffle, Black Angus Carpaccio Naturally Smoked with Beech Wood, Chianina Carpaccio, Burrata with Pistachio

  • Marinated fillet tartare with basil and onion

    with PGI balsamic vinegar caviar

  • Fillet Tartare with Mango Chutney and Pink Pepper
  • Fillet Tartare with Seasonal Truffle and Burrata
  • American Black Angus Carpaccio

    smoked with beech wood

  • Irish Angus Carpaccio

    with Andria stracciatella and seasonal truffle

  • Chianina Beef Carpaccio

    Arugula, 36-month-aged Parmesan cheese and Balsamic Vinegar of Modena selected by Acetaia Leonardi

  • Japanese Wagyu Tartare

    A5/12 top selection

FIRST COURSE

All the first courses are made
exclusively from the Restaurant
and hand-cut daily
with durum wheat semolina
and Petra flours from the Quaglia mill

  • Mugello Potato Tortello

    handmade with Tuscan meat sauce

  • Mugello potato tortello

    Handmade with seasonal Porcini mushrooms

  • Mugello potato tortello

    Handmade with Zaf were, Parmesan cream and Tuscan pork butcher's sausage

  • Mugello potato tortello

    Handmade with seasonal Black Truffle

  • Gnocchi with Langhe Eborinato cheese cream

    Poppy Seeds and Toasted Walnut Crumble

  • Tagliolini with seasonal black truffle

    With award-winning gourmet butter from Beppino Occelli.

  • Artichoke Carbonara

    With zaf were, Occelli cheese in chestnut leaves, stracciatella and crispy Tuscan bacon powder.

  • Tagliolini al limone

    Our signature dish in two variations:
    classic historic recipe of the restaurant
    2.0 with semi-dried yellow Piennolo datterini tomatoes and our tartare
    3.0 with stracciatella, Japanese wagyu and local herbs

MAIN COURSES

  • The sirloin steak

    with caramelized onion and Cinta di Poggibonsi lard

  • The sirloin steak

    with seasonal black truffle

  • Beef Fillet in Crust

    of Pistachios and Pistachio Sauce Aricchigia Company (Bronte)

  • Beef fillet raised in Tuscany

    with fresh seasonal truffle or with seasonal porcini mushrooms

  • Tuscan Pork Fillet

    with Caramelized Onion and Bernardini Herb Lard "Best Lards in Italy Gambero Rosso Guide"

  • Japanese Wagyu Sliced ​​Beef

    Japanese Marbling A5/12 top selection paired with raspberry caviar

  • Female Duck Breast

    Jolanda de Colò selection cooked at low temperature, Citrus and Mango Reduction

  • “The Ancient” Tuscan Peposo

    Braised in Chianti with herbs and spices from the Mugello area, with bean cream and parsley oil
    Ancient Tuscan recipe, beef muscle cooked at low temperature with rosemary, garlic, sage, local herbs and spices, braised in Chianti for 6 hours

SIDE DISHES

  • Flask-style beans: a historic recipe
  • Fried Artichokes

  • French fries*

  • Baked potatoes

  • Mixed salad
  • Grilled vegetables
  • Baked or sautéed vegetables

STEAK LIST

Florentine steak (wide selection of steaks from around the world, subject to availability)
(Florentine steak, the restaurant's main dish, check the steak card and ask the staff)

Steaks served rare as per Tuscan tradition, seasoned with Tuscan extra virgin olive oil PGI company

bottaccio, Maldon sea salt and coarsely ground pepper

  • “Piedmontese Fassona” steak

    It stands out from other Italian meats for its superior tenderness and extraordinary leanness, the presence of fat is less than 2% and makes it absolutely one of the healthiest meats and an absolute excellence in the world gastronomic panorama.

  • Tuscan Steak

    Classic Tuscan Florentine steak from Chianina IGP, Maremma or certified Tuscan cattle, t-bone or rib-eye steak based on the weight requested at the time of ordering and availability, lean and tasty meat raised in Tuscany, the scents of the essences of the meadows of the pastures of the central Apennines on which the animals feed, we find them in the aroma and flavor of the meat)

  • Irish/Scottish Angus Steak

    The best selections of Irish meats, according to availability, Angus, heifer and cows, the particular geographical and climatic characteristics of Ireland with frequent rainfall, favor a long season of free breeding on pasture, with excellent nourishment based on fresh grass in the boundless expanses of green meadows. The meat is very tender and with a strong flavor of burgundy red color, also excellent from a nutritional point of view.

  • Finnish Sashi Diamond Steak

    Sashi beef comes directly from Finland from selected Friesian or Ayrshire breeds, very marbled with an intense and decisive flavour, classified three times in first place at the "WORLD STEAK CHALLENGE" as the best steak in the world

  • Superior Japanese Wagyu A5-12

    The most prized and expensive meat in the world coming from the best Japanese producers with the highest degree of marbling (A5+), its superb quality and its unique characteristics are due to a high quantity of unsaturated fatty amino acids which, distributed in thin veins, give the meat an effect defined as "marbling", making the meat particularly sweet, juicy and tender, melting in the mouth.

  • Jolanda de Colò Prussian beef steak

    It is a selection of the best well-marbled heifer meats, raised in the wild in the former Prussia (on the border between Poland and Germany), the diet of these meats is integrated with sugar beet which makes the meat extremely tender and aromatic, with sweet notes.

  • Rubia Gallega Steak

    It is the most prized native cut from Spain, the rubia gallega is known for its succulent and tasty meat, it is aged for a long time to intensify the flavour and soften it, it has a marked marbling that gives it a soft texture, the fat is particularly tasty and melts during cooking, enhancing its flavour, rich and complex, with notes of butter and nuts, thanks to the natural diet of the animals, makes it highly appreciated by meat connoisseurs and gourmets

The menu described may be subject to daily changes. Please contact the restaurant directly by telephone for: diets
specifications, intolerances, allergies or specific requests

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