Menu of the month
Discover the menu
A fresh aperitif served with a delicious appetizer created by the chef
Tonno scottato alle erbe con insalata di finocchio
Delicious portion arrangement of pink seared tuna with herbs and fennel salad
garnished with flour, virgin olive oil and lemon juice
Recommended Wine: Chiara, Vino Bianco Toscana, Poggio al Sole
Poggio al Sole is located in the heart of Tuscany between Greve and Tavernelle Val di Pesa with Antinori as a neighbor.
The organic and sustainable vineyard was first mentioned as a wine and olive oil producer for the nearby monastery of Bardia a Passignano, in a document from the 12th century.
The first Chardonnay originated when Johannes Davaz was annoyed because guests on the family farm brought white wine from other producers.
In the heat of summer, a juicy white wine is sometimes preferable, so an area of the family's vineyards was replanted with Chardonnay vines. Only 6,000 bottles are produced per year of this wine, which is both organic and vegan.
Chardonnay in new clothes. Fresh and juicy with a modest fullness and underlying roundness in the finish.
Grapes: 100% Chardonnay
Gl. kr. 89,- 1/1 fl. kr. 389,-
Secondo Piatto/Main Course
Bistecca di vitello alla griglia con burro al tartufo
Grilled fillet of veal.
Served with truffle butter and the day's garnish.
Recommended Wine: Campo della Macchia Rosso, Piancornello, Toscana
Piancornello is a winery created by strong ties to the land and four generations of hard work in an area where Brunello, the village of Montalcino and a century-old history blend together.
Piancornello takes its name from the village just south of Montalcino, where the winery is located and run by Claudio Batazzis and his wife. In 1950, Zefiro fell in love with Pieri.
This Campo della Maccia is rich and powerful with good body, nice texture and structured tannins and clear notes of ripe red berries and spices.
The vines stand with plenty of space between each other, 6,000 vines per hectare to ensure a good and healthy root network that can ensure nutrition and liquid deep in the soil during the hot and dry summer months.
Grapes: 80% Sangiovese, 10% Colorino, 10% Syrah
Gl. kr. 108,- 1/1 fl. kr. 498,-
1. Formaggi misti italiani
A selection of Italian cheeses.
Recommended wine: A variating red wine adjusted to the cheeses of the day
Gl. kr. 79,- 1/1 fl. kr. 298,-
2. Fragolata con sorbetto al limone e Maraschino
Fragolata (The strawberry) is a typical dessert of Acerno, a town in the province of Salerno,
famous for the goodness of its wild strawberries.
Strawberries are seasoned with sugar, lemon juice and Maraschino liqueur.
Served with lemon sorbet.
Recommended Dessert Wine: Recioto della Valpolicella, Righetti, Veneto
The Luigi Righetti winery is located in Valgatara, a small part of Marano Di Valpollicella,
in the heart of the Valpolicella Classico district.
Angelo Righetti made his name as a wine cellar more than 80 years ago in 1909, but it was not until 1992 that he began selling the entire production under his own name.
This Recioto is dark, concentrated, rich and sweet with notes of licorice and blackcurrants.
Grapes: Corvina, Rondinella and Molinara.
Vinification: The grapes are dried and subsequently the dried sugary grapes are vinified. The fermentation is stopped by centrifugation, thereby achieving a high sugar content and low alcohol percentage. 80 g residual sugar/litre.
Gl. kr. 79,- 1/1 fl. kr. 269,-
3 courses: starter - main course - dessert or cheese and aperitif and appetizer kr.- 328,-
4 courses: starter - main course - dessert - cheese and aperitif and appetizer kr.- 398,-
For our Monthly Menu we recommend a closely selected Wine menu. (Wine Menu for 3 courses kr. 219,- Wine Menu for 4 courses kr. 268.) Monthly Menu + Wine Menu for 3 courses: Kr. 547,-
Monthly Menu + Wine Menu for 4 Courses: Kr,- 666,-.
1 glass of wine will be served with each course.
N.B The Menu cannot be changed