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Il menù

Il menù

Our history

A constantly evolving seasonal menu paired with selected wines available only from a premier, richly-stocked wine store, such as ours.


Tastes, scents, and colors

The dishes on our menu are created seasonally by our Chef and are closely linked to the colors, flavors and aromas of the ingredients that the territory and the season provides. Sometimes we offer traditional dishes in a contemporary style, and on other occasions we provide a new cuisine that will tempt your taste buds.


Tradition and innovation meets in our tasting menu, a truly a gastronomic experience for those who love to be amazed.


For wine lovers, we also offer Food & Wine Experiences with which our Chef together with our staff will take you on a journey of refined, tantalizing flavors and combinations.Relax, leave the hustle and bustle of everyday life outside our restaurant and we will provide you a unique and sensational experience.

Give a dinner


Terrine of liver pâté with toasted brioche and red onion compote


Squash flowers filled with ricotta and goat cheese with chopped tomatoes and almonds


Beef tartare with crispy zucchini spaghetti, marinated egg and pecorino foam


Tempura of baccalà and vegetables with sweet chili sauce


Selection of salami, prosciutto (cured ham), thinly sliced cured pork, cured pork cheek, fresh and aged pecorino cheese


Selection of cheeses


Prosciutto from Casentino


Toasted bread with stracciatella soft cheese, Cantabrian anchovies and sweet and sour onion


Culatello di Zibello with fried focaccias

Bresaola from Valdichiana with valerian, cashews, fermented mango and balsamic vinegar spheres


Pici all’aglione 2.0 - Pici pasta with elephant garlic


Potato gnocchi stuffed with ricotta and porcini mushrooms with wild fennel and truffle sauce


Pizzicotti pasta stuffed with goose ragù with thin wafer of wild fennel and 36-month parmigiano cheese foam


Carnaroli risotto with spring peas and spicy lamb coratella


Tagliolini pasta with scorpion fish ragù sauce, cherry tomato confit, olives and fried capers.


Egg cooked at low temperature with taleggio cheese foam and black truffle


Roasted cockerel/rooster with balsamic vinegar sauce and sweet and sour peppers


Seared tuna sliced with roasted asparagus


Seared wild boar fillet and sweet and sour spring onions with cacciatore sauce


Fiorentina steak


Strawberry and mint soup with lemon and almond biscotti (cookies) and chocolate ice cream


Cheesecake with grilled apricots and lavender meringue


Coconut foam, vanilla and ginger, Saba melon, passion fruit cream


Caramelized puff pastry with gianduja mousse, black cherries and vanilla sauce

Book a table
Enoteca Meucci