Beef with oil is a traditional main dish from the Franciacorta inland, particularly from the Municipality of Rovato. It's an ancient recipe of the peasant cuisine that, however, still today represents the place and is much loved. The secret to preparing a perfect beef with oil is to choose quality ingredients: the key element to obtaining a tasty dish is the so-called "cappello del prete," tender beef that is browned in a rich sauté and then slowly cooked in water and oil. The result is an explosion of flavors that makes this exquisite recipe one of the most emblematic of the typical Franciacorta cuisine.

Selected cut, slow cooking in oil with herbs and anchovies according to the historic Brescia recipe. The meat becomes very tender and falls apart at a touch, coated with a velvety sauce that smells of tradition: a unique dish that makes the mouth water just by thinking about it.

Variety of grilled meats.
Chicken, pork ribs, local sausage, and rump steak.
Accompanied by our homemade sauces: parsley, tartar, and spicy tomato.

Note: THE SAUCES THAT ACCOMPANY THE DISH CONTAIN ALLERGENS:
GREEN: GLUTEN, FISH
RED: NO ALLERGENS
TARTAR: EGGS

A timeless classic: the pot roast is slowly cooked in red wine with vegetables and spices until it becomes juicy and rich in character. Each slice is a flavor concentrate, accompanied by a fragrant sauce that caresses the palate and warms the heart.

The ossobuco with peas is a flavorful main course inspired by the classic Milanese preparation, a symbol of Lombard cuisine. Ossobuco, here accompanied by a side of peas, is a prized cut of meat taken from the bovine tibia, including the bone (hence the name) and the marrow, which gives flavor and tenderness to the meat.
A family dish that evokes Sunday: ossobucos slowly cooked until they become very tender, served with sweet and savory peas that balance the strength of the meat. A meeting of textures and aromas that tells the story of the most authentic Lombard cuisine.

Fagioli alla "Trinità" sono un piatto tradizionale italiano ricco di sapori autentici. Preparato con fagioli, carne, pomodoro e spezie, questo piatto rappresenta l'autenticità della cucina casalinga italiana.
La ricetta originale dei fagioli alla Bud Spencer
I fagioli alla Bud Spencer o fagioli alla Trinità, sono una variante gustosa dei fagioli all’uccelletto. Questa ricetta è conosciutissima grazie ad una scena tratta dal film “Lo chiamavano Trinità” dove Terence Hill mangia un intero tegame di fagioli in pochissimi minuti!
All'Osteria ai Cancelli Iseo, ci dedichiamo a preparare i Fagioli alla "Trinità" con cura e attenzione ai dettagli, accompagnati dal nostro salsiccione di carne aromatizzata alla griglia.

Coniglio in umido, servito con patate al forno.

Grilled beef rib steak approximately 600g

Note: THE SAUCE ACCOMPANYING THE DISH CONTAINS ALLERGENS:
GLUTEN, FISH

Da una vecchia ricetta bresciana ormai perduta, vi presentiamo lo Stinco cucinato alla birra per 4h e per finire cottura verdure e pomodoro, un tripudio di sapori.

Braised Ribs and Savoy Cabbage
A classic of Lombard cuisine, prepared with pork ribs slowly browned and then stewed together with savoy cabbage, onion, and seasonings in a rich and flavorful base.
The long, gentle cooking makes the meat extremely tender and the cabbage soft and tasty, perfectly seasoned. A hearty and homely dish that tells of farming tradition and the authentic flavors of the past.

Grilled Lamb Chops

Note: THE SAUCE THAT ACCOMPANIES THE DISH CONTAINS ALLERGENS: EGGS

La Pluma is a cut of meat obtained between the loin and the neck of the pig. The name derives from its shape, which resembles a feather. It is one of the most prized cuts, very tender and tasty, and for this reason, highly appreciated.

Polenta accompanied with mixed mushrooms and bacon

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