Our Menu

Hand-rolled tagliatelle, slow-cooked 8-hour Bolognese ragù of beef and pork, Parmigiano-Reggiano, fresh basil.

Tonnarelli pasta, aged Pecorino Romano, Parmigiano-Reggiano, generous cracked black pepper. Roman simplicity at its finest.

Wide egg noodles, slow-braised wild boar ragù with juniper berries, rosemary, Chianti wine, Pecorino.

Bronze-die spaghetti, fresh Adriatic clams, white wine, garlic, fresh parsley, chili, olive oil.

Layers of fresh pasta, Bolognese ragù, béchamel, Parmigiano-Reggiano. Nonna Russo's original 1968 recipe.

Pillowy potato gnocchi, creamy Gorgonzola piccante sauce, toasted walnuts, honey drizzle, crispy sage.

Hand-crimped ravioli, fresh ricotta and spinach filling, brown butter, sage, toasted pine nuts, Parmigiano.

Tajarin egg pasta with fresh black truffle, cultured butter, aged Parmigiano. A celebration of the earth.

San Marzano D.O.P. tomato, buffalo mozzarella D.O.P., fresh basil, extra virgin olive oil. The original.

San Marzano tomato, fior di latte, spicy Calabrian 'nduja sausage, fresh chili, Sicilian oregano.

Four sections: artichoke hearts, Prosciutto cotto, black olives, mushrooms, mozzarella, tomato base.

White base, stracciatella, black truffle cream, fresh rocket, shaved Parmigiano, truffle oil.

Tomato, anchovies, capers, black Gaeta olives, mozzarella, oregano. Bold, briny, beautiful.

Tomato base, mozzarella, post-bake 24-month Prosciutto di Parma, wild rocket, Parmigiano shavings, lemon.

T-bone Chianina beef, wood-grilled, rested 48h dry-aged, rosemary salt, lemon, cannellini beans al rosmarino.

Whole salt-crusted Mediterranean sea bass, roasted fennel, capers, lemon butter sauce, grilled zucchini.

Braised veal shank, gremolata, saffron risotto Milanese. A Milanese institution, prepared over 4 hours.

Spatchcock free-range chicken, marinated in lemon and chili, wood-grilled, served with salsa verde and roasted potatoes.

Carnaroli rice, dried and fresh porcini, Parmigiano-Reggiano, white wine, truffle oil, crispy shallots.

Sliced aged Florentine sirloin, rocket, Parmigiano shavings, cherry tomatoes, aged balsamic vinegar.

The legendary Russo family recipe. Mascarpone cream, espresso-soaked Savoiardi, finest Valrhona cocoa. Made every morning.

Silky vanilla panna cotta, house salted caramel sauce, candied hazelnuts, seasonal berry compote.

Three miniature cannoli, ricotta and candied orange filling, pistachios from Bronte, chocolate chips, icing sugar.

Frozen Bronte pistachio parfait, dark chocolate sauce, caramelised pistachios, fleur de sel.

Tuscan shortcrust pastry tart, pastry cream, pine nuts, lemon zest, icing sugar. Served warm.

Three scoops of rotating artisan gelato. Today: Fior di Latte · Pistachio · Raspberry Sorbetto.

Sangiovese-dominant blend from the heart of Tuscany. Earthy, cherry-forward, perfect with pasta and grilled meats.

Nebbiolo grapes from Piedmont. Full-bodied, complex, aged 5 years. Perfect for red meats and aged cheeses.

Crisp, dry, and fresh with notes of green apple and citrus. Ideal with seafood and lighter dishes.

Conegliano Valdobbiadene, Extra Brut. Fine bubbles, floral nose, ideal as an aperitivo or with dessert.

Classic Italian aperitivo. Aperol, Prosecco, soda water, blood orange slice.

Pellini single-origin blend from our custom La Marzocco machine. Espresso · Doppio · Cappuccino · Affogato.

Premium aged grappa, distilled from Barolo pomace. The perfect digestif to conclude your evening.

Sparkling or still mineral water, 500ml or 750ml.