Menu and Wine List
Local products and typical dishes with traditional recipes. In the center of Padua.
Autumn menu
Food is seasonality par excellence.
Our menus change throughout the year, so that we can get the raw materials we need when they are at the peak of their quality.
Our country, and our region in particular, offer us products of the highest quality.
We like to think that this is an opportunity and not a constraint.
For reservations, call us at
+39 049 8360973
Antipasti
Grilled scallops 16
Creamed cod with crunchy polenta 18
Fried baby squids and Jerusalem artichoke cream 18
Red tuna roast beef with hooked black truffle 22
Raw seafood tasting 38
(red prawns, scampi, prawns, mantis shrimp, scallops, scallops,
Ikejime red tuna tartare, sea bass carpaccio, special oyster)
Caviar and salted butter from Normandy (Calvisius Oscietra 10g) 40
Cantabrian anchovies, Brillat Savarin and Altamura bread 16
Beef Tartare (Fassona beef) 16
Paleta de Bellota Ibérico Red Seal 18
Fried porcini and polenta with Monte Veronese DOP fondue 18
First
Fusilloni alla carbonara with fried mussels and glasswort 18
Paccheri with shrimp busara 18
Bigoli in oyster sauce and hooked black truffle 22
Risotto with scallops and pumpkin 20
Spaghetti with clams and bottarga 18
Ravioli di Montasio DOP and polenta with porcini mushrooms 18
Tagliatelle with goose and foie gras 18
Seconds
Smoked octopus, pumpkin, stracciatella and pistachio pesto 24
Desalted cod with butter, potato cream and hooked black truffle 26
Black cuttlefish from Porto Santo Spirito and polenta 22
Catalana of shellfish and molluscs 28
Sliced red tuna, pounded potatoes and sautéed porcini mushrooms 28
Fried scampi, squid, prawns and sardines 26
Catch of the day 7 / hg
Stuffed quail, red radicchio di Treviso IGP and sweet and sour raspberry onions 22
Fillet of Piedmontese fassona and baked potatoes 26
Desserts
Mont Blanc 9
Tiramisu espresso 7
Pear and salted caramel meringue 8
Patient 9
Persimmon cheesecake 8
Hazelnut crème brûlée 7
Sorbets 6