Un'elegante mise en place pronta ad accogliervi per il pranzo di Pasqua, con la suggestiva chiesa sullo sfondo a rendere l’atmosfera ancora più speciale.

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, celeriac, herbs

Slow-cooked rabbit melts into the sweetness of celeriac and the aroma of fresh herbs, for a soft, enveloping flavor that evokes the roots of tradition.

Grilled trout, mushroom broth, pioppini mushrooms and furikake

Chargrilled trout served in a warm mushroom broth with fresh pioppini mushrooms and a touch of furikake, adding savoriness and a pleasing contrast of textures and umami flavors.

Grilled tongue, puntarelle, mandarin and apple

Tender, smoky grilled tongue paired with the crisp freshness of puntarelle. Mandarin adds citrusy sweetness, while apple brings tang and crunch, creating a refined balance.

Lamb tartare with sour cream, apricot, verbena and coffee powder

A refined lamb tartare enhanced by the freshness of sour cream and sweet apricot, balanced with herbal verbena and deep, characterful coffee powder.

 

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, quince, tomato puree

Game-stuffed tortelli with quince and tomato concassé — a blend of rich and fresh flavors.

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

Eel, sweet and sour onion and cauliflower

Rich-flavored eel balanced with sweet and sour onions and delicate cauliflower, for a dish playing on contrasts of sweetness, acidity, and creaminess.
 

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€

Chestnut, pine nuts, rosemary and honey

A rustic, aromatic dessert where chestnut pairs with delicate pine nuts, fragrant rosemary, and the natural sweetness of honey — evoking the scents of the forest.

Semifreddo with Kiwi, Walnuts, and Saba

A creamy, wintry semifreddo where the sweet taste of pear meets the crunch of walnuts and the rich character of Saba for a comforting and flavorful 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.