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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

Warm porcini mushroom salad served with arugula and a pecorino cheese wafer

Tempura of zucchini flowers stuffed with mousse of ricotta cheese and mortadella with pistachios over a bell pepper cream

Pureed tomato soup with buffalo mozzarella “stracciatella ”, basil and olive oil flavored bread chips

Grilled Octopus tentacles and potato mayonnaise

Cylinder of grilled vegetables with caprino cheese and liquid escarole 

Caramelized mackerel fish with soy sauce, tomato and mozzarella “stracciatella”

 

First Courses

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

Red tortelloni with pesto of basil, yellow tomato fondue and courgette flowers

Carnaroli rice risotto “Pila Vecia” with grilled prawns and aromatic herbs                

Carnaroli rice risotto “Pila Vecia” with two golds of Umbria

Roasted potato gnocchi with white Chianina ragout

Black tagliatelle pasta with cuttlefish, squid, clams and fresh pendolino tomato 

Casket of fresh pasta and salt cod fish with chockpies ouree, rosemary and dry tomatoes    

Chitarrino with umbrian truffle 

Umbricelli pasta vegetables, eggplant pulp flavored with marjoram and bread crumbs

 

Second Courses

Scottona beef fillet with basil flavored with cartizze, 
parmigiano cheese with green beans

Mignonettes of pork in mustard crust and restricted of
red beer and baby vegetables

Rabbit stuffed with potatoes, black olives and chard

Duck breast with berries and grilled figs                         

Fillet tartare

Milk beef rump steak with potatoes and porcini mushrooms

Slice of fish in ‘acqua pazza’ style with tomato and fried vegetables

 

From the grill*

Lamb ribs marinated with garden fine herbs

White Appenine Mountain beef with Maldon salt

Scottona beef fillet 

Chianina veal roulade with arugola salad, pecorino cheese and truffle

Sliced free range pork with balsamic vinaigrette and spices

 

Dessert

Pastry with chantilly cream and Domori dark chocolate shavings

Peach parfait  with yogurt and amaretto biscuit

Crepes with vanilla ice cream and berries flambé

3 chocolates creamy mousse

Spelt pie crust with cinnamon mousse and caramelized figs

Pistachio angel food sandwich filled  with white chocolate 
and apricot and basil jam

Selection of seasonal fresh fruit

 

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

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

Warm porcini mushroom salad served with arugula and a pecorino cheese wafer

Tempura of zucchini flowers stuffed with mousse of ricotta cheese and mortadella with pistachios over a bell pepper cream

Pureed tomato soup with buffalo mozzarella “stracciatella ”, basil and olive oil flavored bread chips

Grilled Octopus tentacles and potato mayonnaise

Cylinder of grilled vegetables with caprino cheese and liquid escarole 

Caramelized mackerel fish with soy sauce, tomato and mozzarella “stracciatella”

 

First Courses

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

Red tortelloni with pesto of basil, yellow tomato fondue and courgette flowers

Carnaroli rice risotto “Pila Vecia” with grilled prawns and aromatic herbs                

Carnaroli rice risotto “Pila Vecia” with two golds of Umbria

Roasted potato gnocchi with white Chianina ragout

Black tagliatelle pasta with cuttlefish, squid, clams and fresh pendolino tomato 

Casket of fresh pasta and salt cod fish with chockpies ouree, rosemary and dry tomatoes    

Chitarrino with umbrian truffle 

Umbricelli pasta vegetables, eggplant pulp flavored with marjoram and bread crumbs

 

Second Courses

Scottona beef fillet with basil flavored with cartizze, 
parmigiano cheese with green beans

Mignonettes of pork in mustard crust and restricted of
red beer and baby vegetables

Rabbit stuffed with potatoes, black olives and chard

Duck breast with berries and grilled figs                         

Fillet tartare

Milk beef rump steak with potatoes and porcini mushrooms

Slice of fish in ‘acqua pazza’ style with tomato and fried vegetables

 

From the grill*

Lamb ribs marinated with garden fine herbs

White Appenine Mountain beef with Maldon salt

Scottona beef fillet 

Chianina veal roulade with arugola salad, pecorino cheese and truffle

Sliced free range pork with balsamic vinaigrette and spices

 

Dessert

Pastry with chantilly cream and Domori dark chocolate shavings

Peach parfait  with yogurt and amaretto biscuit

Crepes with vanilla ice cream and berries flambé

3 chocolates creamy mousse

Spelt pie crust with cinnamon mousse and caramelized figs

Pistachio angel food sandwich filled  with white chocolate 
and apricot and basil jam

Selection of seasonal fresh fruit