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Menu

The Pantagruel restaurant serves dishes typical of the Italian cuisine and international fare, alongside traditional Umbrian delicacies. 

Our Chef is well prepared to satisfy the needs of our vegetarian clientele and those with gluten intolerance

Menu

Menu

The Pantagruel restaurant serves dishes typical of the Italian cuisine and international fare, alongside traditional Umbrian delicacies. 

Our Chef is well prepared to satisfy the needs of our vegetarian clientele and those with gluten intolerance

Make up your own menu

Discover »

Appetizer

Selection of Umbrian cold cuts from free-range swines with ‘Brustengo’ bread

Selection of Umbrian cheese with acacia honey and wine jelly     

Selection of Umbrian cold cuts and cheese with honey and wine jelly (for 2 people)

Chianina beef carpaccio millefeuille with arugola and pecorino cheese

Asparugus tagliatella with egg 75

Citrus-marinated free range swine filet with grilled and sliced artichokes

Cicerchia bean guazzetto, fresh broad beans and grilled prawn

Rabbit fillet preserved under extra-vergin olive oil and mixed dill-pickled vegetables

Octopus tentacle alla carbonara

Cod fritters in a pepper cream

 

First Courses

Umbrian legumes soup (Slow Food products) with rosemary toasted bread

Potato and ciauscolo tortelloni wih mushrooms and Reggiano fondue

Carnaroli risotto “Pila Vecia” asparagus, broad beans and cruncy prosiutto

Carnaroli risotto “Pila Vecia” with cuttlefish and peas

Gnocchi of chicory, artisan sausage crumbled and flakes on Norcia Pecorino

Umbricelli water and flour with white Chianina ragout cooked for 32 hours

Pappardella of white beans from Spello with mussels velvet sauce and mullet bottarga

Chitarrino with umbrian truffle

Fagottino of fresh pasta filled with asparagus with marinated edd slices

 

Second Courses

Scottona beef fillet alla Rossini

Mignonettes of pork in mustard crust and restricted of red beer with brussels sprouts

Fried lamb ribs and artichoke alla giudia

Supreme of guinea fowl inlaid with pistachios and truffles and braised baby vegetables

Low temperature cooked duck’s leg and crushed potatoes pie

Fillet tartare

Milk beef rump steak with asparagus

Umrbrina fish filet with a cream of clams and crunchy seasonal vegetables 

 

From the grill*

Lamb ribs marinated with garden fine herbs

White Appenine Mountain beef with Maldon salt

Scottona beef fillet 

Sliced free range pork with balsamic vinaigrette and spices

 

Dessert

Pastry with chantilly cream and Domori dark chocolate shavings

Mint strawberry juice, meringue and crispy almond basket with yogurt mousse

Our Zuppa Inglese

3 chocolates creamy mousse

Cocoa shortbread with Sagrantino pear and fior di latte Ice cream

Savarin with fresh fruit and english cream

Selection of seasonal fresh fruit

 

Menu

The Pantagruel restaurant serves dishes typical of the Italian cuisine and international fare, alongside traditional Umbrian delicacies. 

Our Chef is well prepared to satisfy the needs of our vegetarian clientele and those with gluten intolerance

Menu

Menu

The Pantagruel restaurant serves dishes typical of the Italian cuisine and international fare, alongside traditional Umbrian delicacies. 

Our Chef is well prepared to satisfy the needs of our vegetarian clientele and those with gluten intolerance

Make up your own menu

Discover »

Appetizer

Selection of Umbrian cold cuts from free-range swines with ‘Brustengo’ bread

Selection of Umbrian cheese with acacia honey and wine jelly     

Selection of Umbrian cold cuts and cheese with honey and wine jelly (for 2 people)

Chianina beef carpaccio millefeuille with arugola and pecorino cheese

Asparugus tagliatella with egg 75

Citrus-marinated free range swine filet with grilled and sliced artichokes

Cicerchia bean guazzetto, fresh broad beans and grilled prawn

Rabbit fillet preserved under extra-vergin olive oil and mixed dill-pickled vegetables

Octopus tentacle alla carbonara

Cod fritters in a pepper cream

 

First Courses

Umbrian legumes soup (Slow Food products) with rosemary toasted bread

Potato and ciauscolo tortelloni wih mushrooms and Reggiano fondue

Carnaroli risotto “Pila Vecia” asparagus, broad beans and cruncy prosiutto

Carnaroli risotto “Pila Vecia” with cuttlefish and peas

Gnocchi of chicory, artisan sausage crumbled and flakes on Norcia Pecorino

Umbricelli water and flour with white Chianina ragout cooked for 32 hours

Pappardella of white beans from Spello with mussels velvet sauce and mullet bottarga

Chitarrino with umbrian truffle

Fagottino of fresh pasta filled with asparagus with marinated edd slices

 

Second Courses

Scottona beef fillet alla Rossini

Mignonettes of pork in mustard crust and restricted of red beer with brussels sprouts

Fried lamb ribs and artichoke alla giudia

Supreme of guinea fowl inlaid with pistachios and truffles and braised baby vegetables

Low temperature cooked duck’s leg and crushed potatoes pie

Fillet tartare

Milk beef rump steak with asparagus

Umrbrina fish filet with a cream of clams and crunchy seasonal vegetables 

 

From the grill*

Lamb ribs marinated with garden fine herbs

White Appenine Mountain beef with Maldon salt

Scottona beef fillet 

Sliced free range pork with balsamic vinaigrette and spices

 

Dessert

Pastry with chantilly cream and Domori dark chocolate shavings

Mint strawberry juice, meringue and crispy almond basket with yogurt mousse

Our Zuppa Inglese

3 chocolates creamy mousse

Cocoa shortbread with Sagrantino pear and fior di latte Ice cream

Savarin with fresh fruit and english cream

Selection of seasonal fresh fruit