The main course menu features the original version of Tournedos Rossini, naturally with foie gras and truffle. Rossini's 400 gram-steak is impressive not only due to its size, but also because of foie gras simmered inside the steak and contributing to its tenderness. The spicy chicken "alla Diavola" is prepared with a yellow farm chicken. “Seafood cacciucco” is a dish from Livorno Tuscany, a cross between soup and goulash made with scallop, octopus, squid, cuttlefish and sea fish fillet, seafood-based broth prepared with Worcestershire sauce and Stracciatella cheese. The goat’s shoulder is simmered for twelve hours in herbs and spices, baked with clarified butter and served with polenta brewed on young goat cheese.
Food & Bar
A modern interpretation of Italian cuisine
Cannoli with crab and pistachio aioli
Faroese tartare salmon Riccio di Mar
Zucchini carpaccio with truffle sauce
Stewed Rib with Barolo Sauce