Menu
ANTIPASTI | STARTERS
| CICCHETTI A real delicacy from Venice, that shows the richness and diversity of the region. The secret of these sandwiches and snacks are perfectly composed ingredients. This appetizer allows to get know 6 different flavours. |
56 zł |
| BURRATA CON POMODORI E PESTO Creamy Burrata cheese from Puglia, served with rucola, cherry tomatoes, pesto alla genovese and extra virgin olive oil. |
48 zł |
| TARTARE DI FILETTO Hand-chopped beef sirloin tartare, served with homemade truffle mayonnaise, fried capers, shallots, marinated boletus, pine nuts, dried tomatoes and spices. |
68 zł |
| VEGE TARTARE | 56 zł |
| CARPACCIO DI MANZO Carpaccio was founded in Venice in 1950. The dish is named after the famous Venetian painter Vittore Carpaccio. It is a thinly broken one-piece beef tenderloin, served with rocket, cherry tomatoes and Parmigiano Reggiano cheese. The dish is smoked with lemon tree smoke. |
72 zł |
| MINI ARANCINI A light and sophisticated appetizer. Thinly sliced, cooked octopus, seasoned with salsa made of olive oil, parsley, lemon and peperoncino. |
42 zł |
| PATATINE FRITTE AL PARMIGIANO REGGIANO Homemade fries topped with Parmigiano Reggiano cheese and truffle powder. |
32 zł |
| SPECIALITA ITALIANA An individually composed board of cheeses, cold meats and specialties available at our counter. |
48zł/100g |
| COZZE GRATINATE Mussels baked with aromatic filling of breadcrumbs, Pecorino Romano, garlic, parsley and lemon zest. |
59 zł |
PRIMI | FIRST COURSE
| TORTELLINI IN BRODO A dish originating in Bologna. Handmade dumplings stuffed with meat, served in chicken and beef broth. |
36 zł |
| ZUPPA DI FUNGHI CON POLPETTINE Aromatic mushroom soup in cream, served with beef meatballs, sprinkled with parsley. Bread is served with the dish. |
40 zł |
| RIGATONI AL RAGÙ A traditional dish originating from Bologna. Rigatoni pasta with meat ragu. |
56 zł |
| GNOCCHI CON RAGÙ DI SALSICCIA Potato gnocchi in Italian sausage sauce, tomatoes, cream with peperoncino. |
52 zł |
| CARAMELLE ALL'ANATRA Twelve handmade candy-shaped ravioli with roast duck filling, Served with burnt butter and pine nuts. |
60 zł |
| CONCHIGLIONI RIPIENI AI FORNO Shell-shaped pasta filled with Portobello mushrooms, zucchini and Mascarpone cheese Baked in sauce of Italian cheeses. |
60 zł |
| SPAGHETTI AGLIO, OLIO E GAMBERI Spaghetti with shrimps in a sauce based on garlic, peperoncino, olive oil, shrimp butter, parsley. |
72 zł |
| RISOTTO ALLA ZUCCA CON GUANCIALE E NOCI Creamy risotto with pumpkin, guanciale and roasted walnuts with a hint of cinnamon, all finished with stracciatella cheese sauce. |
69 zł |
SECONDI | SECOND COURSE
| COTOLETTA ALLA BOLOGNESE Traditional pork chop Bolognese baked under thin slices Prosciutto Crudo and Parmigiano Reggiano cheese. Served with a light fresh vegetable salad, drizzled with olive oil and balsamic vinegar. |
60 zł |
| BATATA ARROSTITA CON FUNGHI OSTRICA Roasted sweet potato with oyster mushrooms and stracciatella, drizzled with parsley salsa. |
48 zł |
| TRIPPA DI VITELLO Braised veal tripe with tomatoes, carrots, celery, onion, and potatoes. |
44 zł |
| INSALATA DI ZUCCA A composition of mixed salads with roasted pumpkin, goat cheese, cherry tomatoes and roasted pumpkin seeds. The whole is complemented by a distinctive balsamic dressing. |
56 zł |
| INSALATA CAESAR Caesare Cardini is considered to be the creator of this dish. The main ingredients are romaine lettuce, Parmigiano Reggiano cheese, croutons and corn chicken breast. |
60 zł |
| FRITTO MISTO DI MARE Various types of fresh seafood and vegetables, breaded and deep fried. |
80 zł |
| POLPO CON PUREA DI PATATE Fried octopus tentacles, served on delicate mashed potatoes. Complemented by aromatic parsley salsa. |
99 zł |
| PETTO D'ANATRA CON VERDURE Duck breast served with baked potatoes and seasonal vegetables. The whole thing is complemented by a sauce made of forest fruits. |
72 zł |
| BRANZINO AL LIMONCELLO Sea bass fillet in a butter sauce with a hint of limoncello and white wine, served with an orange and fennel salad. Bread is served alongside the dish. |
76 zł |
| TAGLIATA DI MANZO Classic dish of italian cuisine. Grilled and sliced beef tenderloin served with rucola, bread, cherry tomatoes and Parmigiano Reggiano cheese. |
119 zł |
BAMBINI MENU | CHILDREN'S MENU
| PASTA IN BRODO Homemade pasta in chicken and beef broth. |
24 zł |
| PENNE IN BIANCO Penne pasta served with butter or olive oil. |
20 zł |
| SPAGHETTI AL POMODORO Spaghetti pasta served in a classic tomato sauce. |
28 zł |
| GNOCCHI AL POMODORO Handmade gnocchi served in tomato sauce. |
32 zł |
| RIGATONI CON RAGU A traditional dish originating from Bologna. Rigatoni pasta with meat ragu.
|
36 zł |
DOLCI | SWEETS
| AFFOGATO AL CAFFÈ Dessert based on coffee and vanilla ice cream. |
26 zł |
| PANNA COTTA A classic Italian dessert made with cream. Served with homemade forest fruit sauce.
|
36 zł |
| TIRAMISU Classic dessert of Italian cuisine. |
36 zł |
| CUORE CALDO AL PISTACCHIO A white chocolate biscuit baked just before serving with a liquid pistacchio center, served with a scoop of vanilla ice cream. |
39 zł |
| I LOVE GELATO Craft ice cream in seasonal flavors. Ask the staff for currently available flavors. |
9 zł |
| PROFITEROLES AL CIOCCOLATO Three puffs of steamed dough, filled with vanilla cream and covered in dark chocolate sauce. A classic dessert of French origin, also loved in Italy. |
38 zł |
