de 9.00 am a 10.45 am – de 11.00 am a 12.45 am
Con o sin alcol.
Tabla de Mortadella Trufada, Prosciutto di Parma, Stracciatella, Parmiggiano Reggiano, Gorgonzola.
Focaccia, Grissini, Sardo, Cereali, Cornetti.
[UOVA]: TURCOS, SCRAMBLED, BENEDICT
[PANCAKES]: COULIS DE FRESAS, SCIROPPO, NUTELLA
ZUMO + CAFFE O INFUSIÓN
With botanical ingredients from the Italian Alps.
Aperol, prosecco and soda.
Limoncello, prosecco and soda.
Campari, processo and soda.
Gin, Campari, and red vermouth.
Campari, red vermouth, and soda.
Prosecco, Campari, and red vermouth.
Reinterpretation of Aperol Spritz.
250g Puglia Burrata on a bed of roasted eggplant, cherry tomatoes, and wood-fired prepared capers, with a touch of fresh basil.
Thinly sliced white veal carpaccio accompanied by our signature mayonnaise™ with capers and anchovies from Santoña.
Giant XXL tomato marinated in basil-infused oil and topped with crispy basil.
Queso provolone VALP DOP con base de Tomate San Marzano DOP y orégano.
Meatballs in San Marzano DOP Tomato sauce, Parmigiano Reggiano DOP, and fresh basil.
Berenjena al horno con salsa de Tomate San Marzano DOP, Pecorino Romano DOP y albahaca fresca.
Trio of Montanarine with truffled mortadella, stracciatella, and ground Bronte DOP pistachios.
Add an extra unit for 3.90€.
Typical from Rome. San Marzano DOP tomatoes with a spicy kick, a touch of garlic, ‘nduja, and stracciatella.
Typical of Rome. San Marzano DOP tomatoes, oven-roasted cherry tomatoes, crispy guanciale, Pecorino Romano DOP, and crispy basil.
Typical of Genoa. Curly short pasta prepared with local fresh basil, toasted pine nuts, Parmigiano Reggiano DOP, extra virgin olive oil, garlic, and crispy basil.
Typical of Bologna, with juicy beef meat and San Marzano DOP tomatoes. Served with crispy Parmigiano Reggiano DOP.
Typical of the Italian Apennines. Ragù sauce made with Italian IGP porcini mushrooms, San Marzano tomatoes, rosemary, and local fresh basil.
Typical from Tuscany. Wild boar ragù sauce with Parmigiano Reggiano DOP.
Typical of Milan. Potato gnocchi in a creamy sauce of Gorgonzola DOP cheese, finished with Pecorino Romano DOP shavings.
San Marzano DOP tomatoes, oven-roasted cherry tomatoes, crispy guanciale, Pecorino Romano DOP, and crispy basil.
Typical from Venice. Fresh Ricotta, green asparagus, and almond stuffed pasta.
Typical of Rome. Pecorino Romano DOP 100%, black pepper, topped with Roman-style fried artichoke.
Typical of Rome. Made with free-range egg yolks, Pecorino Romano DOP, Parmigiano Reggiano DOP, Roman guanciale, extra virgin olive oil, black pepper. Topped with crispy Parmigiano Reggiano DOP.
Typical from Naples. Sauce made with Cantabrian anchovies, capers, San Marzano DOP tomatoes, accompanied by crispy basil and anchovies from Santoña.
Typical from Bologna. Classic baked lasagna with Bolognese ragù, béchamel sauce, Mozzarella Fior di Latte DOP, and Parmigiano Reggiano DOP.
Italian cheeses: mascarpone, Pecorino Romano DOP, Parmigiano Reggiano DOP, and Gorgonzola DOP.
Classic Tiramisù soaked in 100% Arabica LAVAZZA coffee and mascarpone.
Pandoro-infused beef tenderloin in milk and cinnamon, flambéed at the table, and accompanied by a scoop of ice cream.
Please consult for availability.
From the Amalfi Coast.
Di Bronte DOP
Liqueur of the boss.
Italian grappa.
100% from Galicia.
Let our sommeliers accompany you on this journey of flavors and aromas. Don’t hesitate to ask them for assistance.