Mains and Grill

Impressive bone-in rib steak, with tender and juicy meat, cut from the most flavorful part of the loin.
Cooking: blue or rare.

Variable weight from 1.3 to 2 kg
Cooking time: approx. 30-40 min.

Chianina IGP beef tartare, delightfully accompanied by egg yolk, whole-grain ancient mustard, and hand-filleted Cantabrian anchovy.

Chianina IGP beef tartare, accompanied by fresh burrata, hazelnut crumble flavored with summer truffle, and delicate rose petals.

Succulent meatballs in tomato sauce, made in the traditional Tuscan way; served with toasted and seasoned bread.

Braised suckling pig with red wine, delicate and tender with an incredible flavor thanks to the mix of vegetables it is cooked with. A traditional rustic recipe that was used to celebrate the slaughter of the pig.

Selected picanha tagliata, cooked rare to enhance its flavor and tenderness; green pepper, extra virgin olive oil, and rosemary for a refined aroma.

Cuts from about 200 to 500 g.
To be chosen when ordering.

Cooking time about 30 min.

Premium selected cut of young female beef, a more marbled and flavorful meat, aged up to 30 days to enhance aroma and tenderness. Grilled rare, then rested, to seal in the juices and flavors. Tuscan tradition, contemporary elegance.

Minimum cut 1 kg
Preparation time approx. 30–40 min

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