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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

Hill

Soft Egg with porcini mushroom and potatoes cream, pecorino cheese fondue and fried dry broad beans  (3,7,8)

Tortelli stuffed with beef, turnip greens puree, puffed spelt and raspberries (1,3,7,8)  

Pork fillet charcoal with white wine sauce and salted annurca apple cream (12)

Dessert

Lake

Coregone confit with purgatorio beans hummus, fennel pollen, smoked paprika and chips of spirulina algae  (4,5,9) 

Fresh pasta chicarelli with pike ragout and bottarga pike (2,4,6)

Stir-fried pike with green turnips, cream with spices and aromatic herbs with Onano lentils (4,7)

Dessert

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 18,00
4 glasses (3 dry and 1 sweet) - Euro 20,00

Menù

Starter

Hot-Cold beef tartare with sweet and sour vegetables   (7,8,12) 

13,00

Bis of salmon trout tartare with orange mousse and coregone tartare with pickled ginger (4)

14,00

Soft Egg with porcini mushroom and potatoes cream, pecorino cheese fondue and fried dry broad beans (3,7,8)

10,00

Deep fried lamb's sweetbread with trio of mayonnaise: garlic, raspberry vinegar and lime (3,5,10)

12,00

Deep fried baccala with trio of mayonnaise: garlic, raspberry vinegar and lime (3,5,10)

10,00

Deep fried pike with trio of mayonnaise: garlic, raspberry vinegar and lime (3,5,10)

10,00

Grilled lamb's sweetbread with raspberry vinegar mayonnaise and salsa verde sauce (3,5,10)

12,00

Artichoke "alla Giudia" (3,5)

5,00

First Course

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

12,00

Tortelli stuffed with potatoes and tench served on a fennel and anise cream, with black olive crumble scented with orange (1,2,3,4,7)

14,00

Cappellacci stuffed with duck, cream and black pepper sauce, pomegranate and polenta chips (1,3,7,8)  

 14,00

Risotto "Acquerello" carnaroli with pumpkin cream, spicy coppiette (pork jerky) and blue sheep cheese fondue (7)

13,00

Main course

Baccalà charcoal grill with chickpeas cream, potatoes and olives sauce with black olive crumble and smoked paprika (4)

 18,00

Stir-fried pike with green turnips, cream with spices and aromatic herbs with Onano lentils  (4,7)

20,00

Pork fillet charcoal with white wine sauce and pear cream and vinegar (12)

16,00

Pigeon medium-rare with bluesberries sauce, fegatini, red wine sauce, dark chocolate and reduction of onions (12)

25,00

Brisket beef baked in the oven with its gravy sauce and orange flavoured potatoes puree (7,8,12)

20,00

Giò's Garden (savoy cabbage in foil, grilled cauliflower and red turnips, vinegrette of pumpkin seeds and seasonal vegetable)

13,00

Side Dishes

 Purgatorio Beans salad with EVO, salt and pepper,

Stir-fried green turnips with anchovy sauce

  Stir-fried Potatoes with garlic and fennel pollen,

Charcoal grilled radicchio with balsamic vinegar glaze

4,00

Dessert

Tiramisù express 2.0 (1,3,7,8,12)

(cocoa crumble, mascarpone cream and borghetti coffee sauce)

6,00

Wine Paring 

"Ame",Muffato Petit Manseng, Doganieri Miyazaki

10,00

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

6,00

Wine Paring 

Don Papa Rum 7 anni Filippine

10,00

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

6,00

Wine Paring 

Muffo, Sergio Mottura

10,00

Hazelnut absolute with dark chocolate soil (7,8)

6,00

Wine Paring

Cannaiola, Villa Puri

10,00

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

6,00

Wine Paring 

Macchia del Prete, Aleatico, Villa Puri

10,00

Degustation of Dessert, 5 nibble (for 2 persons)

18,00

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

Open for dinner, thursday to saturday from 19:30 to 22:00, for lunch, saturday and sunday from 12;30 to 14:30

Contact us for any information!

   

Giò

+39 342 1488402 
 Via Gulielmo Marconi 62, Bolsena Vt ,01023

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.