Gunè Menù

A style born of knowledge
of raw materials from the Gunè territories, Tuscany and Lucania
and a good dose of courage.

Chef’s Memory

5 Course “Chef’s Memory” €75 – Wine or Cocktail Pairing €65

Puffed Pastry Shrimp and Squid: beurre blanc and its garum

Rice Acquerello: cherry tomatoes, Tyrrhenian clams, and pugliese burrata

Rock Red Mullet: Casentino ham, melon and yogurt

Argentine Angus: marinated in Cervia salt and Java pepper with zolfini bean foie gras

Dessert

Tradition and Evolution

6 Course Tasting Menu “Tradition and Evolution” €95 – Wine or Cocktail Pairing €75

Puffed Pastry Shrimp and Squid: beurre blanc and its garum

Rice Acquerello: cherry tomatoes, Tyrrhenian clams, and pugliese burrata

Rock Red Mullet: Casentino ham, melon and yogurt

From Mugello to Gunè: open tortello, Firenzeula potato foam, rabbit and Parmesan whey

Suckling Pork Carré: inverted potato millefeuille and Vietnamese coriander

Dessert

A Beginning, a Middle and an End

8 Course Tasting Menu “A Beginning, a Middle and an End” €120 – Wine or Cocktail Pairing €95

Carrot Three Ways: roasted, warm mousse and sponge cake

Puffed Pastry Shrimp and Squid: beurre blanc and its garum

Buttons (homemade pasta): mushrooms, mushrooms, mushrooms

Rock Red Mullet: Casentino ham, melon and yogurt

Frizzuli (homemade pasta): Genovese pesto and sea urchins

San Pietro Filet: Dijon mustard and seasonal vegetable ratatouille

Suckling Pork Carré: inverted potato millefeuille and Vietnamese coriander

Dessert

Vegetable Cromatisms

6 Course Vegetarian Tasting Menu “Vegetable Cromatisms” €95- Wine or Cocktail Pairing €75

À la carte

Appetizers

Puffed Pastry Shrimp and Squid: buerre blanc and its garum -29€

Rock Red Mullet: Casentino ham, melon and yogurt -29€

Carrot Three Ways: roasted, warm mousse, plum cake -26€

Argentine Angus: marinated in Cervia salt and Java pepper with zolfini bean foie gras -32€

First Courses

Acquerello rice: cherry tomatoes, Tyrrhenian clams and pugliese burrata -32€

Frizzuli (homemade pasta): Genovese pesto and sea urchins -32€

Buttons (homemade pasta): mushrooms, mushrooms, mushrooms -32€

From Mugello to Gunè: open tortello, Firenzuola potato foam, rabbit and Parmesan whey -32€

Second Courses

Pigeon in Declination: breast, leg, and its liver in truffle and crème brûlée -46€

Suckling Pork Carré: inverted potato millefeuille and Vietnamese coriander -36€

San Pietro Filet: Dijon mustard and seasonal vegetable ratatouille –38€

Celery Root Steak: Tropea red onion chutney and 25-year-aged Malpighi balsamic vinegar -34€

Menù dessert

The Flower and the Fruit:
biscuit, absinthe, lavender namelaka and nectarine -18€

Cheesecake: Strawberries, fennel, and caramelized capers-18€

Memories of a snack: coconut and yogurt mousse, white chocolate and crumble -18