Novitá

Risotto

The house signature — creamy, properly loose, built to order with seasonal variations that show real technique and patience

Pappardelle with Ragu

Wide handmade pasta ribbons in a rich, slow-simmered ragu — the dish that's kept regulars coming back for 30 years.

Grilled Branzino

Delicately grilled whole branzino accented with lemon and fresh herbs — clean, bright, and perfectly cooked.

Osso Buco

Braised veal shank in the Milanese tradition — fork-tender, deeply savory, served with gremolata that cuts the richness cleanly

House-made pasta

Handmade egg pasta changes with the season — the focus is on texture and a well-reduced sauce rather than novelty

Warm Calamari Salad

Tender warm calamari over a lemony avocado dressing — a lighter, refreshing starter.

Truffle Pasta

Fresh pasta with generous truffle — earthy luxury without the pretentious markup.

Antipasti selection

Classic Northern Italian starters — cured meats, roasted vegetables, and preparations that set the register before the pasta arrives

Tagliolini Bolognese

Classic thin pasta ribbons in a rich Bolognese sauce — simpler than the pappardelle but equally satisfying.

Stuffed Zucchini

A Venetian-inspired preparation with delicate stuffing — a showcase of the chef's regional roots.

Gnocchi

Octopus Salad

Lobster Pasta

Squid Ink Seafood Pasta