Menu

Burrata (D,N)
Burrata from Puglia served on tomato carpaccio garnished with basil pesto

100

Burrata al tartufo (D, N)
Burrata on cauliflower carpaccio topped with black truffle-infused olive oil and garnished with fresh black truffle

170

Vitello Tonnato (V,N)
Thinly sliced white veal with creamy tuna sauce

105

Tartare di manzo (D,N)
Black angus steak tartare with a mild Parmigiano Reggiano cream

130

Insalata all’Italiana (D, N, G)
Fior di latte cheese on baby gem with tomato concassè, onion and olive
crumbles topped with a raspberry dressing

90

Crostini al caviale (D, G, SH)
Toasted bread layered with rich burrata cheese and a hint of Tradition Prestige caviar

185

Parmigiana di zucchine (D, V)
Zucchini mille-feuille with tomato sauce and grated Parmigiano Reggiano

95

Carciofi alla carbonara (D)
Charcoal-braised artichoke flowers with duck carbonara

125

Supplì al Telefono (D, G, SH)
Golden-crusted arborio rice with tomato sauce filled with fresh mozzarella

75

Crocchette (SH, D, G)
Parmigiano Reggiano croquettes topped with thinly sliced cured tuna belly

75

Fritto misto (SH)
Assorted crispy squid, prawns, black cod, vegetables and tapioca chips

170

Fiore di zucca (D, G)
Zucchini flower filled with ricotta cheese and fresh mint

140

Crudo di branzino (SH)
Seabass carpaccio, served with a vibrant carrot citronette and a hint of melissa

115

Capesante (SH)
Raw scallops, accompanied by celery, tomato water, and estragon oil

125

Cocktail di gamberi (SH)
Raw Mazzara red prawns, served with baby gem lettuce and classic cocktail sauce

170

Ostriche (SH)
Gillardeau oysters No.2
1 piece | 6 pieces | 12 pieces

60 | 320 | 600

Gran Crudo (SH)
Sea bass carpaccio | Capesante | Cocktail di gamberi | Gillardeau oysters No. 2

610

Margherita (G, D)
San Marzano tomatoes, fior di latte cheese from Napoli, olive oil and basil

110

Capricciosa (G, D)
San Marzano tomatoes, mozzarella from Napoli, seasonal wild mushrooms,
Taggiasche olives, artichoke flowers, king oyster mushroom, veal prosciutto

135

Primavera (G, D, N, SH)
Green peas cream, mozzarella from Napoli, semi-dried tomatoes, asparagus, Parmigiano Reggiano cream and black garlic gel

110

Bresaola (G, D)
Mozzarella from Napoli, rocket and parsley sauce, tomato sauce bresaola
cured beef and Parmigiano Reggiano

125

Tartufo (G, D)
Mozzarella from Napoli, creamy truffle sauce, Parmigiano Reggiano,
topped with grated black truffle

210

Nerano (SH, G, D)
Zucchini cream, mozzarella, red prawns, stracciatella, crispy zucchini and lemon zest

195

Ravioli TOTÓ (G, D, V)
Ravioli pasta made with fresh tomato sauce and topped with Grana Padano
cheese, basil and Datterino tomatoes

95

La Carbonara (G, D)
Mezze maniche pasta with smoked duck breast, pasteurized egg yolk, grated
Pecorino Romano and Grana Padano cheese and freshly ground black pepper

110

Tonnarelli all’Amatriciana (G, D)
Tonnarelli fresh homemade pasta with smoked duck breast, tomato sauce,
grated Pecorino Romano and Grana Padano cheese, and freshly ground black
pepper

125

Cannelloni (G, D)
Cannelloni pasta filled with chicken, Béchamel sauce, and Parmigiano Reggiano,
topped with grated foie gras

105

Fettuccine alla Vaccinara (G, D)
Fettuccine pasta cooked in a savory tomato-based beef tail ragout and
Pecorino Romano

130

Spaghetti all’astice (G, SH)
Spaghetti with lobster cooked in our flavorful seafood broth, yellow cherry
tomatoes, and topped with caviar

350

Risotto al tartufo (G, D)
Creamy Carnaroli risotto cooked with shallots, non-alcoholic white wine and
topped with grated fresh black truffle

170

Tagliolini al tartufo (D, G)
Fresh tagliolini pasta with creamy black truffle sauce topped with fresh black
truffle

160

Risotto al caviale
Creamy risotto cooked with shallots and non-alcoholic white wine, finished with Oscietra caviar

195

Tortelli di ricotta e spinaci (G, D)
Handmade tortelli stuffed with ricotta and fresh spinach in a butter and sage
sauce, topped with Parmigiano Reggiano shavings

105

Gnocchi di patate al pesto (G, D, N)
Tender potato gnocchi in basil pesto topped with creamy stracciatella cheese,
pine nuts and diced tomatoes

110

Tagliolini alla carrettiera (G, D, N)
Tagliolini pasta with savory anchovies and crunchy lemon-infused breadcrumbs,
finished with garlic, pine nuts and a touch of chili

105

Spaghetti alle vongole e bottarga (G, SH)
Spaghetti from Gragnano with clams, chili pepper, bottarga, and a touch
of lemon zest

165

Fregola Sarda (G, SH) 
Sardinian fregola with mussels, clams, prawns and calamari

160

Polpo alla brace (SH)
Grilled octopus, Taggiasche olive tapenade, and potato purée, garnished
with edible flowers

180

Baccalà alla Napoletana (S,H)
Baked cod with ʻ’Crudaiola’’ sauce, capers and Taggiasche olives

160

Spigola grigliata (SH)
Pan-seared sea bass served with eggplant caponata

185

Rombo (D, SH)
Grilled turbot with black truffle crispy polenta and celeriac cream

185

Pescato del giorno (SH) (for 2 people)
Catch of the day oven-roasted with a hint of citrus

340

Filetto TOTÓ (200gr)
Grilled Australian Black Angus tenderloin with a demi-glace sauce and served
with baby carrots, onion, and Friggitelli pepper

275

Orecchia di Elefante (400gr) (G, D) (for sharing)
Breaded milk-fed veal short loin served with rosemary potatoes, rocket salad
and cherry tomatoes garnished with edible flowers

410

Controfiletto di wagyu (250gr)
Grilled wagyu striploin served with crispy potato dices and topped with grated
fresh black truffles

380

Costata di manzo
Rib-eye steak served with roasted rosemary potatoes, and sun-dried tomatoes

650

Agnello (D, N)
Roasted lamb ribs served with grilled baby gem and pistachio cream

245

Polletto alla Cacciatora
Grilled Cacciatora-style roasted baby chicken

125

Patate al forno (D, V)
Roasted potatoes topped with pesto and Pecorino Romano

45

Insalta di rucola (D, V)
Rocket salad topped with Parmigano Reggiano and lemon vinaigrette

45

Asparagi (V)
Pan-fried green asparagus

50

Caponata (V)
Fried eggplant with balsamic vinegar, tomato concassé and raisins

40

Gelato artigianale (D, G, N)
Pistachio, vanilla and chocolate ice cream

30 per scoop

Panna cotta alla vaniglia (D, G, N)
Served with berries sorbet and meringue, orange siphon sponge on passionfruit curd, berries gel and fresh berries

60

Tiramisù TOTÓ (D, G, N)
Coffee soaked savoiardi biscuit layered with mascarpone creamand topped with a sprinkle of chocolate powder

65

Burrata Cheesecake (D, G, N)
Served with honey-infused ice cream, topped with honey sauce and honeycomb

70

Sfumature di cioccolato (D, G, N)
Selection of chocolate in different textures

60

Tartufini (D, G, N)
Sweet truffles filled with chocolate mousse, nut inserts and truffle sauce
served on a chocolate sponge and accompanied by truffle ice cream

50

Caffè caviale (D, G, N)
Mascarpone ice cream on a base of coffee crumble and caramelized coffee
beans, topped with coffee sauce, Oscietra caviar and gold leaf

105