Where does our meat come from?
The selection of noble meats on the menu includes prime cuts from all over the world.
Japanese Kobe, Prussian steer, Rubia Gallega from the Iberian Peninsula, American Angus and Tomahawk, Bavarian Kaiserin Scottona.
These are complemented by national excellences such as Chianina and Piedmontese scottona.
GermanyBavarian Scottona Kaiserin
United KingdomEnglish Tomhawk
U.S Angus Black
The noble meats
"wa”(Japan) e "gyū”(ox) world-famous specialty favored by top chefs. Characterized by a high amount of unsaturated fat, which is distributed on the tissues in such a way as to generate the well-known white streaks similar to marble veins, better known as marbling. It is this latter quality that makes it particularly flavorful, tender and prized.
The term Kobe denotes the particular selection of oxen raised in a specific area of Japan.
literally Bionda di Galizia – an ox from the northwestern region of Spain. It owes its name to the color of its unusually golden fat. It is slaughtered no earlier than 8 years old, and the minimum maturation period to enhance its qualities is 40 days. The unique flavor of this meat originates from the Atlantic seaweed on which the ox naturally feeds, carried to the Iberian coast by ocean currents.
Bavarian scottona is obtained exclusively from a female over 16 months old that has never given birth. Extreme tenderness of fiber characterizes the scottona, as well as a good amount of infiltration fat (15-17%). This is also why slaughtering takes place before the animal reaches a weight comparable to a male head, so as to avoid excessively fatty meat.
The animal can be adorned with the exclusive Kaiserin brand only after a strict selection process.
A unique marbling that generates a unique meat selection. It comes exclusively from small farms in northern Poland (former Prussia), bordering Germany, farms where this particular breed lives in the wild. The Manzetta owes its very high quality precisely to its degree of intense marbling, comparable to Kobe meat alone. Very tender and tasty tissue, the fatty part imparts sweet notes, partly due to the intake of sugar beet in the weeks immediately before slaughter.
A menu to be enjoyed even with the eyes
From appetizers to desserts, every dish offered on the menu requires the intervention and control of Chef Alessandro Spina. Nothing is left to chance; aesthetics and taste together deliver a memorable experience.
• Duet of sandblasted sausage with oregano-scented bread seasoned with oil and balsamic vinegar.
• Piedmontese fassona tartare with citrus confetti on marinated Genoese zucchini julienne, citron jelly, green sauce praline, red onion marmalade, mustard splash and caper powder.
• Cauliflower flan on cream of purple potato and smoked scamorza cheese
• Triangles of grilled seared local tuma served with honey drops and balsamic vinegar.
• Savoy cabbage hemisphere with potato and sausage on chickpea cream and fried polenta cubes
• Tripe with stewed Genoese zucchini, tomato, basil and grana filander with chili bread croutons
• Cylinder of speck stuffed with Genovese zucchini on butter potato velouté and kataifi pasta nest
• Piedmontese fassona beef tartar on lemon gelée with red onion praline and capper powder
• Egg intrigue with green broccoli velouté, Iberian cheek and toasted pine nuts
• Egg garbugli with porcini mushrooms and Nebrodi black piglet
• Panciotti with eggplant and scamorza cheese on tomato basil pesto
• Filet ingots wrapped in kataifi dough and fried with rice and steamed vegetables on green broccoli velouté
• Honey and poppy seed lacquered pork knuckle with curry couscous
• Mixed Grill of Bacchus
• Baked potato wedges
• Fresh fries
• Mixed salad
• Grilled vegetables
• Grilled eggplant rolls
• Natural pineapple
• Cup with fresh berries
• Strawberry cup
• Chocolate cupcake with dark heart and vanilla cube
• Ricotta and pistachio mousse on layers of almond and black cherry crunch
• Soft cheesecake by the glass with berry coulis
• Catalan cream
• Lemon frost
• Mascarpone cream and strawberries
• Caramel panna cotta