Die ganze Speisekarte

Charred sourdough, hand-crushed San Marzano tomatoes, Ligurian olive oil, torn basil.

Creamy Puglian burrata, grilled summer peaches, prosciutto di Parma, mint.

Creamy Puglian burrata, grilled summer peaches, prosciutto di Parma, mint.

Creamy Puglian burrata, grilled summer peaches, prosciutto di Parma, mint.

Creamy Puglian burrata, grilled summer peaches, prosciutto di Parma, mint.

Creamy Puglian burrata, grilled summer peaches, prosciutto di Parma, mint.

Nonna’s beef-and-pork meatballs, slow-braised in Sunday gravy, shaved Parmigiano.

8-hour Bolognese ragù, fresh egg tagliatelle, Parmigiano Reggiano 24 months.

Tonnarelli, Pecorino Romano, toasted black pepper. Three ingredients, zero compromise.

Pillowy potato gnocchi, tomato, fior di latte, basil — baked until bubbling.

Veal shank braised in white wine, saffron risotto, gremolata.

Whole sea bass roasted with lemon, capers and fennel.

Layered aubergine, basil, tomato, mozzarella — the way nonna insists.

Mascarpone, espresso-soaked savoiardi, bitter cocoa. The house legend.

Crisp shells, sweet ricotta cream, candied orange and pistachio.

Silky vanilla panna cotta, Amalfi lemon, basil sugar.

Gin, Campari, vermouth di Torino, orange oils. Stirred, never rushed.

House limoncello, prosecco, soda, a whisper of thyme.

Vodka, cold-brew espresso, coffee liqueur, salted-caramel foam.

Aperol, prosecco, soda, a big orange wheel. Aperitivo, classic.

Elderflower, prosecco, mint, lime. Dangerously easy.

Sangiovese, Tuscany. Cherry, leather, Sunday lunch in a glass. (glass)

Campania white — green apple and a sea breeze. (glass)

Valdobbiadene, fine bubbles, white peach. (glass)

Pressed Amalfi lemons, basil, sparkling water.

Blood orange, San Bitter, soda — the spritz that drives you home.