Our Tasting Menus

With these tasting paths, we aim to offer you a 360º experience, where you can savor each dish and connect with the land and the raw ingredients it provides.

4 COURSES 55€

Create your own tasting experience from our à la carte menu.

To be selected for the whole table.

ECHOES OF THE PAST 55€

Yesterday’s cuisine told with today’s flavors.

4 courses narrating the history of Calci and its gastronomic culture.

A journey through traditional flavors, reinterpreted with delicacy and respect through modern techniques and interpretations. A meeting of memory and innovation.

To be selected for the whole table.

DEEP ROOTS 65€

A tribute to our territory, our mountains and our roots

5 courses showcasing the ingredients offered by nature and our local area.

An authentic homage to the land that hosts us: local ingredients, seasonal products, and recipes that tell the story of our roots. An intense and sincere journey, deeply connected to our identity.

To be selected for the whole table.

FREE ESSENCE 75€

A free journey through technique, flavor, and emotion.

6 courses expressing culinary experiences and innovative techniques

A free, instinctive menu where technique meets creativity. Six dishes that convey the chef’s personal vision: pure creativity, without boundaries, driven solely by taste and momentary inspiration.

To be selected for the whole table.

VEGETARIAN: THE VOICE OF THE EARTH 55€

A vegetarian journey between seasonality, harmony and respect for nature

A plant-based story that celebrates nature in all its forms. Seasonal ingredients, vibrant colors, and full flavors for a tasting experience that speaks with delicacy and depth, honoring the bounty of the earth.

Water 2,5€

Bread, breadsticks and cover charge 5€

All tasting menus can be adapted for allergies, intolerances, and dietary preferences. If a second main course is chosen, there will be a €7 supplement.

Appetizers €22

Stewed rabbit, onion foam, salted lemon, herbs

A refined dish that combines the delicacy of slowly cooked rabbit with the softness of onion foam, enlivened by citrus notes of salted lemon and completed with an aromatic touch of fresh herbs.

Grilled trout, ramen broth, radish and furikake

A meeting of fire and umami: grilled trout over deep, enveloping ramen broth, with crunchy radish and a shower of furikake for a savory, surprising finish.

Grilled tongue, apple, fennel and mandarin

Grilled tongue with a melting consistency, accompanied by the crunchy sweetness of the apple, the freshness of the fennel and the bright citrus note of the mandarin.

Beef tartare, sweet garlic, apricot, chervil

Tender and pure beef tartare, enhanced by the creaminess of sweet garlic, the sweet acidity of apricot and the aromatic freshness of chervil.

 

First Courses €26

Red mullet pasta with herring milk and parsley sauce

A surprising seafood pasta where the rich flavor of red mullet meets the creaminess of herring milk and the freshness of parsley sauce, for a balanced and innovative experience.

Game tortelli, fermented cherry, dried tomatoes

Tortelli stuffed with game, enriched by the vibrant acidity of fermented cherry and the savory depth of dried tomatoes.

Cappellaccio with pecorino cheese, broad beans and almonds

A cappellaccio with an intense pecorino filling, accompanied by the freshness of broad beans and the crunchy delicacy of almonds, for a dish rich in contrasts.

Risotto, wild boar, red wine and olives

A full-bodied risotto, enriched by the depth of the wild boar and the enveloping character of the red wine, with the salty touch of the olives for an intense and decisive flavour.

 

Main Courses €30

Grilled eel, eggplant, tomato, sweet and sour onion

Grilled eel with juicy meat, accompanied by soft aubergines, fresh tomato and sweet and sour onion that gives a vibrant acidic note.
 

Duck with chocolate, raisins and pine nuts

A traditional dish from Calci (Pisa), where duck is paired with dark chocolate, sweet raisins, and toasted pine nuts, creating a blend of sweet and earthy flavors.

Roast venison, pepper stock, melting leek, fermented pear

Roast venison enveloped in a spicy pepper jus, with braised leek and fermented pear for balance and vibrancy.

Piglet, black garlic, potato gateau

The softness of the pork is enriched by the aromatic depth of the black garlic and is completed with the creaminess of the potato gateau, for a comforting and flavourful dish. 

Desserts 14€

Single portion, almond, chocolate, cardamom and peaches

An elegant and enveloping dessert, where the richness of chocolate marries with the delicacy of almonds, the spicy touch of cardamom and the juicy freshness of peaches.

Semifreddo, apricot, walnuts and Saba

A creamy and wintery semifreddo, in which the sweet taste of apricot is accompanied by the crunchiness of walnuts and the character of Saba, for a rich and enveloping dessert.

Pear with Grand Marnier, chocolate and gorgonzola

The sweetness of the pear marinated in Grand Marnier meets the intensity of the chocolate and the savoury note of the gorgonzola, in a surprising and balanced dessert.

Lemon tart, raspberry and honey meringue

A lemon tart with a fresh, tangy filling, enriched by sweet raspberry. Soft honey meringue finishes the dish with a delicate sweetness and aromatic touch.

*À la carte dishes may vary according to season and ingredient availability.