Gunè Menù

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

The first time

4 Course Fish Tasting Menu 65 – Wine or Cocktail Pairing €55

Salmon Trout from Casentino with broccoli carpet, butterbeer with helichrysum and Granny Smith apple

Filled tagliatelle with green olive oil, sweet garlic and hairy mussels

Red snapper in mugnaia style, mint bergamot and Pietramala potatoes

Dessert

4 Course Meat Tasting Menu 55 – Wine or Cocktail Pairing €45

Guinea fowl from Montespertoli marinated in borlotti miso on coals, agresto and a side of crispy thigh

Risotto acquerello with Treviso radicchio extract, Rufina bardiccio sausage, red turnip and Lucanian cheese

Irish angus entrecôte in Rossini style with pan brioche and creamy Pietramala potatoes

Dessert

Memory of a journey

6 Course Tasting Menu “Memory of a Journey” €95 – Wine or Cocktail Pairing €75

Salmon Trout from Casentino with broccoli carpet, butterbeer with helichrysum and Granny Smith apple

Guinea fowl from Montespertoli, marinated in Borlotti miso on coals, with verjuice and a side of crispy leg

Tagliatelle stuffed with green olive oil, sweet garlic and hairy mussels

Acquerello risotto with Treviso radicchio extract, Bardiccio Rufinese, red turnip and Lucanian caciocavallo

Gibbous snapper in Menunière style, with mint, bergamot and Pietramala potatoes

Memory of a snack: coconut mousse, yogurt, white chcolate, and crumble

Tradition and Evolution

8 Course Tasting Menu “Tradition and Evolution” €120 – Wine or Cocktail Pairing €95

Tartatin red onion with its gel and yogurt mousse

Salmon Trout from Casentino with broccoli carpet, butterbeer with helichrysum and Granny Smith apple

Guinea fowl from Montespertoli, marinated in Borlotti miso on coals, with verjuice and a side of crispy leg

Tagliatelle stuffed with green olive oil, sweet garlic and hairy mussels

Acquerello risotto with Treviso radicchio extract, Bardiccio Rufinese, red turnip and Lucanian caciocavallo

Gibbous snapper in Menunière style, with mint, bergamot and Pietramala potatoes

Pidgeon in declination: breast, thight and liver in truffle and crème brûlée

Sometimes you need to get your hands dirty: peanut butter, passion fruit, Venetians with vanilla from Madagascar

Vegetable Cromatisms

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

À la carte

Salmon Trout: from Casentino with a broccoli carpet, butterbeer with helichrysum and Granny Smith apple – 28€

Guinea fowl: from Montespertoli marinated in borlotti miso on coals, agresto and a side of crispy thigh -28€

It looks like a Van Gogh: …but it’s made of vegetables? -28€

Risotto acquerello: with Treviso radicchio extract, Rufina bardiccio sausage, red turnip and Lucanian cheese -30€

Filled tagliatelle: with green olive oil, sweet garlic and hairy mussels -30€

Fresh pasta tagliolini: with black cabbage and bread cream -28 €

Red snapper: in mugnaia style, mint bergamot and Pietramala potatoes – 38€

Valdarno Pigeon in declination: the breast, the thigh and its liver in truffle and crème brûlé -46€

Celery root steak: Tropea onion chutney and Malpighi balsamic vinegar -32€

Menù dessert

Shades of orange: sponge cake, orange cream and orange sorbet -18

Every now and then you need to get your hands dirty: penaut butter, passion fruit and veneziana with vanilla from Madagascar -18€

Memories of a snack: -18