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MENÙ

Our identity takes shape

MENÙ

Our identity
takes shape

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Tasting Menu

Our tasting menus accompany you on different sensory paths that tell our cuisine, between tradition, modernity and creativity. The tasting menus are recommended for the whole table.

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Tasting Menu

Our tasting menus accompany you on different sensory paths that tell our cuisine, between tradition, modernity and creativity. The tasting menus are recommended for the whole table.

RAW FISH SELECTION, CRUSTACEANS AND SEAFOOD
SPAGHETTI, prawns, tomato cooked in the wood oven, dandelion
FRESH CATCH OF THE DAY WITH VERNACCIA, potatoes, chicory, olive pesto, capers in myrtle oil
PEAR CAKE, chestnut honey, Tuscan spices ice cream

MARINATED MONKFISH IN CHARCOAL OIL, tuna salmì beetroots, mugwort
OCTOPUS, raddish, cream of toasted spelt.
HOME MADE BUTTONS, stuffed with bread in extravirgin olive oil, sea urchins, laurel
ROASTED SEABASS, fennel, withe turnip, green apple
ANDREA&ANDREA... the farmer and chef, a dessert dedicated to our Farm, mascarpone cheese cream, citrus fruits, aromatic herbs, cocoa beans sweet “earth”

8 or 10 courses to appreciate the concept of ingredients.

The products from our farm, 3 vegetarian courses, 1 dessert to be choosen a la carte.

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Menù a la cartè

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Menù a la cartè

Raw...
RAW FISH SELECTION, CRUSTACEANS AND SEAFOOD
OYSTERS FROM THE MARKET
, cereals bread, demi-sel butter, shallot, vermouth, lemon
MARINATED MONKFISHI IN CHARCOAL OIL, tuna salmì beetroots, mugwort
TUNA FISH TARTARE, minestra tiepida di fagioli, insalata mizuna;
BEEF TARTARE FROM GARFAGNANA, chestnut in wood oven, yarrow

Warm...
AS A SEA SALAD, fresh catch of the day steamed, pumpkin, wild herbs, chamomile infusion, sea water.
ROASTED SCAMPI, cauliflower, green coffee, pomegranate
ROASTED BABY SQUIDS, celeriac, cypress tree oil
OCTOPUS, raddish, cream of toasted spelt.
EGG FROM THE FARM, black cabbage chutney, hay vinegar.

RISOTTO, mussels and clams, chard, sea water, cream with Vermouth from Prato scent

HOME MADE BUTTONS, stuffed with bread in extravirgin olive oil, 34 sea urchins, laurel

HOME MADE SPAGHETTI, baby clams, parsley.

SPAGHETTI, prawns, tomato cooked in the wood oven, dandelion.

HOME MADE RAVIOLI, rabbit, elicrisium, brown butter.

QUBETTI PASTA, jerusalem artichokes, almonds.

ROASTED SEABASS, fennel, white turnip, green apple

FRESH CATCH OF THE DAY WITH VERNACCIA, potatoes, chicory, olive pesto, capers in myrtle oil

CRUSTACEANSAS A “CATALANA”, vegetables, citrus fruits, aromatic herbs

FISH, CRUSTACEANS AND SEAFOOD, in a classical fried

VEAL RIBS, with butter and sage, savoy cabbage, elder capers

ROMAN CABBAGE, cooked in clay, citrus fruits, vegetables reduction

SPINY LOBSTER, leek in pine bark, grape, vine leaves oil

SALT-BAKED FRESH CATCH OF THE DAY, Olive tree shavings, potatoes, cauliflower in olive crust and charcoa

FLORENTINE T-BONE STEAK or BEEF FILLET,, Potatoes and raddish baking in foil, aromatic herbs, toasted onions.

A selection of Tuscan excellences directly from the best pastures and dairy farms, served with honey, mustards, rosemary bread

Li abbiamo scelti con cura, dai piccoli produttori ai più grandi vini del mondo.

Ve li proponiamo, con l’augurio di riuscire a trasmettervi questa nostra grande passione.

Andrea Salvatori, Davide Venturini

 

Consulta la carta completa

We inform our customers that all foods served as crudités have undergone the blast chilling process for 24 hours at -20 ° as required by Reg. (EC) n.853 / 2004. The "Bistrot" wants to offer you the most accurate service, for this reason, for all people who have food intolerances, we have a list of the main allergens that may be contained in our dishes. EU Regulation n. 1169/2011.

Informiamo la gentile clientela che il Ristorante Bistrot rimarrà chiuso per ferie dal 17 novembre al 02 dicembre 2021 compresi.