Our tradition

  • Selection of our local cold cuts with Parmigiano Reggiano pearls 36 months and drops of balsamic vinegar
  • Tagliatelle of our Sfoglina with Bolognese Ragù
  • Tortellino Nest of Venus in Capon Broth
  • Passatelli della Resdora in Broth
  • Traditional Lasagna with Bolognese Ragù

Light lunch

  • Very salad with Quinoa, mix of Vegetables and Oiled Bread
  • Basmati rice, diced vegetables, salad and sea bass salad
  • Venere rice, mix of vegetables, salad, chicken filangè and yogurt sauce
  • Very salad with Chicken, Olives, Grana Flakes, Toasted Bread, Cherry Tomatoes and Cucumber Yogurt Sauce
  • Caprese salad with delicate pesto (coppery tomato, buffalo mozzarella, basil pesto)
  • Mixed Vegetable Cous-Cous
  • Gourmet Chef’s Hamburger (Sesame Bread, Chianina Burger 150 gr, Aubergines, Melted Cheese Salad and Barbecue Sauce) with baked potatoes

Vegan touch

  • Grilled Tofu accompanied by Legumes
  • Crunchy Seitan with Tomato Concassè
  • Spinach burger au gratin with Rosemary Potato Cream

The vegetarian corner

  • Chickpea Tagliatelle with Vegetable Bruonise and Parmigiano Reggiano Veil
  • Cappellaccio of Aubergine, Goat Cheese in Butter Sauce clarified with Lemon and Arugula
  • Large Plate of Grilled Vegetables and Vegetables, Agro and Raw
  • Mushroom burger with blue potatoes

Our grilled cuisine

  • Grilled Chianina fillet
  • Sliced with Herbs
  • Entrecotte di Cuberoll
  • Pincio of Mora from Romagna

    All our Grilled Dishes will always be accompanied by a Chef Side Dish

Gourmet appetizers

  • 72-hour marinated salmon sashimi, wild berries, tomato confit and cucumber yogurt sauce
  • Tempura cod on cream of peas and caper powder
  • Western shrimp in steamer and its vegetables
  • Rhine potato cream with stewed artichokes and Parmesan cream
  • Chianina fumè on oriental salad and mustard dressing
  • Caponata of Artichokes with Toasted Almonds

Gourmet first courses

  • Potato dumplings in Piccadilly Piccadilly Tomato Gazpacho and Shrimp Filangè
  • Bronze Spaghetto di Gragnano di Trafila, Shelled Molluscs, Tomato Concassè and Parsley Chlorophyll
  • Homemade tagliolini with shrimp, artichokes and flavored crunchy bread
  • Carnaroli risotto with red turnip cream, pecorino di Fossa fondue with saffron and olive powder
  • Cappellaccio of Aubergine, Goat Cheese in Lemon Clarified Butter Sauce and Parma Ham Crumbs
  • Noodle of our Sfoglina with Norcino Ragù and crispy leek threads

Gourmet second courses

  • Darna di Ombrina in double cooking with Rocket Pesto in light panura and its Verdurine
  • Sea Bass Pavé on Pepper Cream and Caramelized Onion
  • Tuna Tataki on Zucchini Fondue and Tomato Powder
  • Veal cheek low temperature cooking in Craft Beer sauce and Quenelle of mashed Potatoes
  • Mora Romagnola fillet roasted with Cervia salt puffs in Demiglace and carrot cream with ginger
  • Chicken supreme escalope with mixed salad from the garden and pecorino petals.




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