The Poetry of Seasonal Flavors
Honest ingredients, prepared with architectural precision. Explore our current selection of hand-crafted dishes.
Hand-Cut Tagliatelle
Fresh semolina pasta tossed in a rich, slow-simmered wild boar ragu with herbs.
Heirloom Burrata
Creamy Puglian burrata served with roasted peaches, basil oil, and toasted pine nuts.
Saffron Risotto
Acquerello rice infused with saffron threads, finished with aged Parmigiano-Reggiano.
Wood-Fired Branzino
Whole Mediterranean sea bass, charred over oak, served with lemon and capers.
Bistecca alla Fiorentina
Dry-aged porterhouse, seasoned with sea salt and rosemary, grilled over embers.
Potato Gnocchi
Light, pillowy gnocchi in a brown butter sage sauce with toasted hazelnuts.
Explore the Full Culinary Journey
View our complete wine list, seasonal tasting menus, and private dining options.
Wines & Digestivi
Our sommelier curates regional Italian wines, craft cocktails, and traditional digestivi to complement every seasonal course.
Notes of dried rose, wild cherry, and earthy truffle with firm tannins.
Braised Beef & Truffle Pasta
Dark plum, leather, tobacco, and vibrant Sangiovese acidity.
Grilled Bistecca & Wild Boar
Volcanic minerality, lemon zest, and crisp saline finish.
Grilled Branzino & Seafood
Dried fig, dark cocoa, and velvety warmth on the palate.
Aged Cheese & Short Ribs