Our creations

Good food, like life, does not like haste. 

 We therefore apologize, immediately, if it seems to you to wait a bit, but only in this way will we be able to prepare your dishes with the utmost care. 

 We invite you to occupy this time by tasting our entrée or sipping good wine, letting yourself be enveloped by the flavors of our land.

 Only now will you be ready to savor our cuisine. 

 Enjoy your meal!

Degustation Menu

Euro 45,00 per person


Charcoal rabbit BBQ sauce with roasted tomato, black olive crumble and 

rocket salad (9,12)

Tortelli stuffed with wild boar with green turnips puree and pecorino cheese fondue

(1,3,7,9,12) 16,00

Beef chuck on rubra sauce with red wine sauce and crumble of black olives (9,12)  18,00

Dessert of your choice from the dessert menu 6.00


Lake Mullet confit with purgatory bean hummus, spirulina algae chips and smoked paprika (2,3,4,5) 13.00

Fresh pasta chicarelli with pike ragout and lake mullet bottarga (1,2,4,6) 15.00

Charcoal Carp with toasted white sesame cream, beetroot sauce and fennel pollon (2,4,11) 18.00

Dessert of your choice from the dessert menu 6.00


Terrine of pigeon breast with leek and carrots, shallots compote and 

vinsanto reduction (12) 15.00

Homemade pasta stuffed with pigeon and leek and cream sauce (1,3,6,7,9,12) 16.00

Half pigeon medium-rare with mixed berry compote, toast of fegatini and red wine sauce (1,6,9,12) 15,00

Dessert of your choice from the dessert menu 6.00

2 Menù Degustation Lake/Hill + Degustation of Dessert Euro 50,00 per person 

Wine pairing with local wine 
3 glasses (2 dry and 1 sweet) - Euro 15,00
4 glasses (3 dry and 1 sweet) - Euro 18,00


Our Fried Proposals 

Deep fried baccala with trio of mayonnaise: garlic, mixed berry and lime (3,4,5,10)


Deep fried pike with trio of mayonnaise: garlic, mixed berry and lime (3,4,5,10)


Fried rabbit with a trio of mayonnaise: garlic, mixed berry 

and lime  (1,3,4,5,10)


Deep fried lamb's sweetbread with trio of mayonnaise:

 garlic, mixed berry and lime (3,4,5,10)



Smoked Beef tartare  with egg-yolk cream sweet and sour vegetables (7,8,12) 


Pike tartare with lime, black olive crumble and pimento (4)


Pike terrine with sweet and sour vegetables and roasted tomato (2,4,6,12)


Charcoal artichoke with sheep's ricotta from Delrio dairy company 

and liquorice powder (7)


Tuna tartare with wasabi mayo, chopped hazelnuts and black sesame (4)


Crispy egg with parmesan fondue, stir-fried mushrooms porcini and saffron cream (1,3,7)


Charcoal rabbit BBQ sauce with roasted tomato, black olive crumble and rocket salad (9,12)


Charcoal lamb's sweetbread with berries mayonnaise and smoked paprika (4,5,10,12)


First Course

Jerusalem artichoke and potato cream, smoked paprika, pork chips,

croutons and mint oil (1,8)


Fresh pasta Chicarelli with pistachios pesto, colonnata lard, balsamic vinegar and pink pepper (1,7,8)


Tortelli stuffed with tench and potatoes, concentrated lake fish broth, served on rocket sauce, black olive crumble and peanuts (1,2,3,4,7,8)


Handmade Cappellacci, stuffed with duck and its stock, smoked butter, rosemary, puffed spelt and orange foam (1,3,7,12)


Tortelli stuffed with wild boar with green turnips puree and pecorino cheese fondue (1,3,7,9,12)


Risotto "Acquerello" with peas purè Sheep's blue cheese from Delrio dairy company and coppiette (dried pork meat) (7)

Preparation time: about 15 minutes


Main course

Baccalà charcoal with leek and potato cream, black olive crumble and paprika oil (4)


Yellow fin tuna steak charcoal with black sesame served with fennel, orange and radishes salad (4,11)


Stir-fried pike with roasted tomatoes sauce, spirulina algae chips and anchovy sauce (3,4,10)


Eel charcoal with Est! Est!! Est!!! sauce in japanese style, red cabbage marinated with apple vinegar and black sesame seeds 

and bay leaf (4,6,9,11)


Charcoal Carp with toasted white sesame cream, beetroot sauce and fennel pollon (2,4,11)


Pork fillet wrapped in pig net cooked on the charcoal with green apple salad, walnuts and honey, mustard and allspice sauce (8,10,12)


Flat Iron Steak sliced with red wine sauce potatoes purè


Beef fillet charcoal with red wine sauce and chive oil (7,12)


Pigeon medium-rare with mixed berry compote, toast of fegatini and red wine sauce (1,6,9,12)


Beef cheek with gravy sauce, potatoes purè and garlic and parsley sauce (6,7,9,12) 


Giò's Garden 

(mixed seasonal vegetable, different style of cooking) (11)


Side Dishes 4,00

Purgatorio Beans salad with EVO, salt and pepper;

Stir-fried Potatoes with garlic and fennel pollen;

Savoy cabage stew with rasins and bacon; 

Stir-fried turnip greens with anchovy sauce;

Potato and leek pie;

Green Salad;

Classic Potato purè.


     Tiramisù express 2.0 (1,3,7,8,12)

   (cocoa crumble, tiramisù cream and borghetti coffee sauce)


Wine Paring 

Macchia del prete, Aleatico, Villa Puri


Creamy dark chocolate, hazelnuts, wafer and rum sauce (1,3,7,8,12)


Wine Paring 

Don Papa Rum 7 anni Filippine


Millefeuille of Meringue with chantilly cream and lemon sauce (3,7)


Wine Paring 

"Calcaia", Grechetto-Trebbiano-Procanico, Barberani


Pistacho crème brulée with almond crumble and salted caramel sauce (5,7,8)


Wine Paring 

Cannaiola, Villa Puri


Trifle 2.0 (zuppa inglese) revisited (3,12)


Wine Paring

"Pomele", Aleatico, Famiglia Cotarella


Degustation of Dessert, 5 nibble (for 2 persons)


CAFFEMISU' (Espresso with Tiramisù cream and cocoa powder)



Espresso/American Coffee/ Deca € 1,50

Spiked Coffee € 1,80

Cappuccino € 2,00


(Espresso with Tiramisù cream and cocoa powder) €2,50

Tea € 2,00

Service 3,00 € per person, Corkage fee 5,00 € per Bottle

Allergens List

Foods such as meat and fish purchased from us fresh, for market reasons and for raw preparations, have undergone a preventive remediation treatment by vacuuming and blast chilling at -20 1C, in compliance with the provisions of Reg. (EC) 85/2004. , Annex III section VII, chapter 3, letter D point 3. The fish used is caught in the Bolsena lake or in the Mediterranean. We kindly advise our customers that in the products and dishes prepared and administered in this exercise and in drinks, ingredients or adjuvants considered allergens may be contained. List of ingredients or adjuvants considered allergens used in this exercise and present in Annex II - Substances or products causing allergies or intolerances" EU Reg. 1169/2011 

1. Cereals containing gluten and derivatives (wheat, rye, barley, oats, spelled) 

2. Crustaceans and crustacean products and their derivatives 

3. Eggs and egg products 

4. Fish and fish products 

5. Peanuts and peanut products 

6. Soybeans and soy products 

7. Milk and milk-based products (including lactose) 

8. Nuts (almonds, hazelnuts, walnuts, cashew nuts, pecans, Brazil, pistachios and macadamia nuts) 

9. Celery and celery products 

10. Mustard and mustard-based products 

11. Sesame seeds and seed products 

12. Sulfur dioxide and sulphites in concentrations higher than 10mg / kg 

13. Lupines and lupine products 

14. Molluses and shellfish products 

Information on the presence of substances or products that cause allergies or intolerances is available by contacting the staff on duty If you have food allergies and / or intolerances, ask for information on our food and drinks.

We are prepared to advise you in the best way.