
Eggplant, beef ragu, golden breadcrumbs and béchamel
Monkfish and trout in fennel laced soubise, golden potato crust
creamy potatoes, onions, lardons, taleggio cheese and a green salad
Armagnac soaked prunes in a fluffy custardy flan
Accompanied by sauce gribiche and broad leaf rocket
Rigatoni di Gragnano, Guanciale, egg’s yolk, pecorino Romano cheese
Tempuras de sardines
LOCAL, SEASONAL AND ORGANIC MINDSET IN SIGHT!
Bar Restaurant
Ribollita
Hearty Tuscan soup/stew with white beans, bread and cavolo nero topped with Parmesan
15226 KM
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