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

A vegetarian journey between seasonality, harmony and respect for nature

A plant-based tale that celebrates nature in all its forms.


4 courses 55€

5 courses 65€

6 courses 75€

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, salted lemon, herbs

A delicate and profound dish: gently stewed rabbit, accompanied by the creaminess of celeriac, enlivened by salty lemon and finished with the freshness of herbs.

Marinated trout, chicory, shallots and mandarin

A delicately marinated trout paired with the crunchy bitterness of puntarelle, the sweetness of shallots, and the citrusy freshness of mandarin oranges, for a light and vibrant appetizer.

Tripe, black garlic, walnuts and Fossa pecorino cheese

A dish with an intense character, where tripe meets the aromatic depth of black garlic, the crunchiness of walnuts, and the bold note of Fossa pecorino cheese for a rich and enveloping balance.

Battuta, black chestnuts, pomegranate, aioli and collected herbs

An elegant and refined tartare, enriched by the bold flavor of black chestnuts, the freshness of pomegranate, and the smoothness of aioli, with foraged herbs completing the dish with wild and natural aromas.

 

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.

Tortello, lamb, potatoes and onion

A tortello with a rich and enveloping filling, where lamb combines with the delicacy of potatoes and the sweetness of onion, for a balanced dish.

Tubetti, chickpeas, rosemary oil, garlic and bay leaves

A traditionally inspired first course, where the creaminess of chickpeas meets the scent of rosemary oil, the sweet intensity of garlic, and the aromatic notes of bay leaves, for a simple dish yet rich in character.

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 cuttlefish, chard and lemon

The grilled cuttlefish releases smoky notes that harmonize with the delicacy of the chard and the lively freshness of the lemon, for a simple, clean and surprisingly elegant dish.

Duck, orange, Borettana onion

The duck is enhanced by the citrus freshness of the orange and the delicate sweetness of the Borettana onion, for a balanced, aromatic and elegant dish.

Roast venison, pepper sauce, pear, radicchio

The roast venison, with its intense and decisive flavour, pairs with the spicy pepper base, the sweetness of the pear and the bitterness of the radicchio, creating a refined and harmonious balance of flavours.

Pork, coffee kombucha, miso pumpkin

The tenderness of the pork combines with the fermented depth of the coffee kombucha and the umami sweetness of the miso pumpkin, for a dish rich in contrasts and perfectly balanced.

Desserts 14€

Single portion, almond, mandarin, salted caramel, chocolate

An elegant and delicious dessert, where the delicacy of almonds and the freshness of mandarin meet the enveloping contrast of salted caramel and the depth of chocolate, for a small pleasure rich in balance and flavor.

Semifreddo, persimmon, walnuts and Saba

A creamy and enveloping dessert, where the sweetness of persimmon combines with the crunchiness of walnuts and the intense, aromatic flavor of Saba, for a refined autumnal finale.

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.

Chestnut cake, honey and rosemary mousse, pine nut praline

A dessert with autumnal flavors, where the rustic sweetness of chestnut cake blends with the lightness of honey mousse and the aromatic scent of rosemary, complemented by the crunchiness of pine nut praline.

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

Our Selection of Biodynamic and Organic Wines

Our wine list is born from the search for producers who cultivate with care, following the natural rhythms and enhancing the identity of the territory

Wine list