Served automatically to the whole table, priced per person. Have as much bread as you like. If you’d rather skip it, just let your server know.
Two crunchy slices of bread with datterino tomatoes, garlic, basil, oregano, olive oil, sun-dried tomatoes and nuggets of Cacio Nerone. The starter that vanishes before the rest of the food arrives.
Burrata with a touch of pesto and a Neapolitan bruschetta on the side. Creamy inside, dangerous for the bread basket.
Oven-baked eggplant layered with San Marzano P.D.O. tomato, basil and parmesan, exactly as nonna decreed. In Italy, questioning her recipe is serious business.
Paper-thin slices of raw beef tenderloin with arugula and parmesan shavings. Less is more.
Thin slices of milk-fed veal under a tuna and caper sauce. A Piedmontese classic that never lets you down.
Steak tartare with a burrata heart that spills open when you cut in. Pure theater, pure flavor.
Creamy polenta with parmesan fondue, porcini and shavings of fresh truffle. Comforting, with class.
Chicken with zucchini, eggplant, mixed greens and datterino tomatoes, in a sweet vinaigrette. The salad that turns into a full meal.
Lamb’s lettuce, goat cheese, toasted walnuts and apple. Fresh, crunchy and with a name of its own.
Spinach, shrimp, avocado and datterino tomatoes with olive oil, served in a parmesan basket. Yes, you eat the basket too.
Spaghetti with San Marzano P.D.O. tomato sauce and fresh basil. Looks easy. Doing it right is an art.
Penne with San Marzano P.D.O. tomato sauce, garlic and chili. ‘Arrabbiata’ means angry: it bites, but kindly.
Pennette with smoked salmon, red onion, a touch of San Marzano P.D.O., cream and vodka. Creamy, with a spark.
The real deal: rigatoni, egg yolk, real guanciale, Pecorino Romano P.D.O. and black pepper.
No cream — Rome is watching.
Tagliatelle with Bolognese-style beef ragù and San Marzano P.D.O. tomato. The one that always wins.
Homemade gnocchi with a deeply green Genovese pesto. Basil aroma guaranteed.
Spaghetti with zucchini, black pepper, provola, parmesan and basil. The Amalfi Coast recipe that wins you over without a single tomato.
Layers of lasagne with San Marzano P.D.O. tomato, ground beef, béchamel and parmesan. Zia Lidia’s recipe, and nobody touches it.
Carbonara’s red-headed cousin: rigatoni with crispy guanciale, San Marzano P.D.O. tomato, Pecorino Romano P.D.O. and a pinch of chili. From Rome, with pride.
Creamy rice with porcini and shavings of fresh truffle. Made to order, so it’s worth the wait.
Spaghetti with homemade bisque, shrimp, datterino tomatoes and a spicy kick. The sea concentrated in every bite.
Fresh tagliatelle with truffle sauce and shavings of fresh seasonal truffle.
For the days that call for a capital-I Indulgence.
Pasta filled with ricotta and spinach, with pistachio pesto, crispy guanciale, chopped pistachio and parmesan.
Our tribute to Mamma Maria; she’d give it her seal of approval.
Tortelloni filled with pumpkin in a creamy sauce with truffle aroma. Sweet and savory at once, like every good surprise.
Chicken breast fillet with San Marzano P.D.O. tomato sauce, chili and roasted potatoes. Hunter-style, without ever leaving the trattoria.
Beef tenderloin in wine sauce on a bed of spinach, served with roasted potatoes.
Breaded veal cutlet with french fries and arugula with Sicilian cherry tomatoes. Crispy on the outside, happiness on the inside.
Cod stewed Neapolitan-style in San Marzano P.D.O. tomato sauce with Gaeta olives and capers. A classic of Naples’ feast days.
Italian cooked ham, mushrooms, mozzarella, San Marzano P.D.O. and basil. A classic that never disappoints.
Pistachio cream, fior di latte, mortadella and ricotta. The combination everyone’s talking about — and it’s here to stay.
Mozzarella, porcini and truffle. A walk through the woods without leaving your table.
Dough filled with San Marzano P.D.O., ricotta, mozzarella, salame piccante, cooked ham and basil. A pizza that folds over to keep the secret inside.
Salame piccante, San Marzano P.D.O. tomato, mozzarella, Gaeta olives and basil. Spicy enough to make itself heard.
San Marzano P.D.O. tomato, a whole burrata, mozzarella, arugula, coppa di Parma and a touch of pesto. Yes, the burrata comes whole.
Provola, parmesan, mozzarella, gorgonzola and basil. For those who believe there’s no such thing as too much cheese.
Mozzarella, San Marzano P.D.O. tomato, basil and olive oil. The queen: simple and perfect.
Saturdays and Sundays from 10:30 am to 12:00 pm
Price per person €25
(Minimum two people)
Gluten-free option available
Homemade bread with seeds, raisins, and nuts
Bruschetta with datterino tomatoes, garlic, basil, and olive oil
Bowl of Greek yogurt with muesli, honey, and fruit
Bowl of fresh seasonal fruit
Freshly baked croissant
Butter and jam pots
Neapolitan sausage with guanciale and Raf tomato
Pancakes with crispy guanciale, blueberries, and maple syrup
Creamy scrambled eggs with diced avocado and smoked salmon
Mozzarella in carrozza with green salad
Coffee
Mimosa or orange juice
Aperol, prosecco, soda
Campari, prosecco, soda
Campari, vermut, gin
Campari, vermut, soda
Sarti rosa, prosecco, soda
Mondoro, prosecco, soda
Non-alcoholic aperitif
Two scoops of artisan gelato (vanilla, chocolate or pistachio). The happy ending to every good meal.
Savoiardi biscuit soaked in coffee, pasteurized egg yolk and mascarpone. The one you know, with a twist.
Creamy, with red berries and gluten-free. The one you end up arguing over for the last slice.
Millefeuille with pastry cream and wild strawberries. Crispy, creamy, and not the sharing kind.
Nutella, mascarpone, gluten-free biscuit and pistachios.
Quite possibly the most famous dessert in Madrid — and we’re not the only ones saying it.
Cream and sugar custard with red berry jam. Order it and we donate €1 to Asociación Justicia Poética: you enjoy, we give.
Winery: FOSSA MALA
Grape: 100% Friulano
Description: Pale greenish-yellow. Good initial intensity, exuding freshness with plenty of white fruit (apple, pear), a slight creaminess on the palate with very good acidity that balances it perfectly.
Region: Friuli Venezia Giulia
Winery: VALDIBELLA
Grape: 100% Grillo
Description: The ripe grapes, harvested at the end of October, are vinified “in red” with 7-8 days of maceration and frequent pump-overs. Fermentation is carried out at a controlled temperature (28-26°C). The new wine is refined exclusively in small steel vats to maintain the varietal aromas unchanged.
Region: Friuli Venezia Giulia
Winery: FATTORIE DI MAGLIANO
Grape: 100% Vermentino
Description: Floral, citrus, and fruity aromas of white peach and pear. Fresh, intense, and persistent on the palate. Bright straw yellow color.
Region: Magliano in Toscana GR
Winery: QUINTODECIMO
Grape: 100% Greco di Tufo
Description: Shining golden yellow hue, with an elegant nose offering notes of jasmine, white peaches, melon, and dried fruits. On the palate, it is powerful and fresh with hints of quince and apricot jam.
Region: Campania
Winery: TORRE FORNELLO
Grape: Malvasia – Sauvignon – Chardonnay
Description: Intensely aromatic wine. The nose features exotic fruits and yellow flowers. The palate is velvety, enveloping, pleasant, and has very good persistence. Ideal for cheeses like our delicious burrata.
Region: Emilia Romagna
Winery: CONCA D’ORO
Grape: 100% Glera
Description: Citrus and fruity aromas, with an intense and refreshing taste on the palate. A harmonious, elegant, and versatile wine to enjoy at any moment. Italian Prosecco leads the world’s sparkling wine exports.
Region: Veneto
Winery: CAPANNA
Grape: 100% Sangiovese
Description: Its flavor has a good structure, slightly tannic and persistent. Intense ruby color. On the nose, it is fresh, with notes of red fruits and vanilla.
Region: Montalcino (Siena)
Winery: CONTI D`ARCO
Grape: 100% Teroldego
Description: Dark purple-red color with violet hues. Intense aroma of raspberry, currant, and ripe apple with a slight hint of wood smoke. Its flavor is dry, straightforward, and savory, harmonious, with a distinctive and pleasantly persistent aftertaste of wild berries.
Region: Calmasino VR
Winery: CASTELLO MONACI
Grape: 100% Primitivo
Description: Wine with a strong violet color, powerful on the nose with hints reminiscent of vanilla pods, blackberries, and blueberries. On the palate, it is complex, tannic, and with very good final persistence.
Region: Puglia
Winery: MASCIARELLI
Grape: 100% Montepulciano
Description: A powerful, intense wine with a deep ruby red color. On the nose, the bouquet is complex and refined, with notes of red fruit, violet, and hints of tobacco. The taste is warm and enveloping.
Region: Abruzzo
Winery: QUINTODECIMO
Grape: Aglianico
Description: A globally recognized gem. Powerful and elegant on the nose with notes of plum and chocolate. On the palate, it is full-bodied, leaving us with aromas of very ripe fruit, tobacco, and incense.
Region: Campania
Bubbly, bold, and rich, it balances the structure of Pinot Noir with the elegance of Chardonnay and the fruitiness of Meunier. Aromas of fresh fruits, white and yellow peaches, apricots. It presents exotic notes of lychees or pineapple. A perfect balance associated with a round and ample vinous character.
In the final dosage, reserve wines aged in American oak barrels have been used, a technique inspired by the spirits industry. Mumm Ice Xtra is truly unique, with exotic and woody notes.