Crafted by the season, rooted in Italian soil
Explore our rotating culinary courses made daily from locally harvested produce, wood-fired traditions, and hand-rolled pasta.
Burrata Pugliese con Fichi
€18Creamy artisanal Puglia burrata, caramelized black mission figs, 25-year aged Modena balsamico, and toasted pistachios on rustic sourdough.
Crisp acidity balancing rich creamy curd
Carpaccio di Manzo Affumicato
€22Cold-smoked Chianina beef tenderloin, wild baby arugula, shaved Parmigiano-Reggiano 36 mesi, pickled mustard seed, and cold-pressed Garda olive oil.
Silky tannins complementing delicate smoke
Fiori di Zucca Ripieni
€19Crispy zucchini blossoms stuffed with lemon-zested buffalo ricotta and Sicilian anchovy paste, light tempura crunch, sea salt blossoms.
Mineral brightness with citrus undertones
Join us for the Five-Course Chef Degustazione
Curated evening tasting menu paired with regional Italian reserves. Seating limited to 24 guests nightly.
From earth and tradition to the evening table
We honor authentic Italian gastronomy through honest ingredients, time-tested regional techniques, and daily handmade craft.
Farm-to-table organic produce
We partner with certified regional growers to bring heirloom vegetables, sun-ripened herbs, and single-estate cold-pressed olive oils directly to our kitchen.
- Heirloom seasonal vegetables
- Cold-pressed Tuscan olive oils
- Daily harvested herbs
Imported Italian formaggi & salumi
Our pantry features protected-designation artisan cheeses and cured meats sourced directly from historic producers across Emilia-Romagna and Puglia.
- 24-month Parmigiano-Reggiano
- Fresh Burrata Pugliese
- Aged Prosciutto di Parma
Daily in-house pasta fresca
Every ribbon and filled pocket is rolled each morning on marble floured boards using stone-ground semolina and farm-fresh organic eggs.
- Bronze-die extruded pasta
- Hand-pinched seasonal agnolotti
- Organic stone-ground flours