The menu.
We cook what this city cooks: pasta rolled in the morning, farro from the hills, oil from the plain.
Antipasti
Crostini di fegatini
Chicken-liver pâté on our own bread, made the old Tuscan way with capers and a little Vin Santo.
Farro e fagioli
Farro and bean soup, the winter dish of the hills. Thick, plain, finished with new oil.
Burrata con pomodori
Burrata from the market, tomatoes, basil, and oil pressed in the plain below the walls.
Primi
Tortelli lucchesi
This city's own pasta: ricotta and herbs, closed into small parcels, finished with butter and a spoon of ragù. Two o'clock, every afternoon.
Tagliatelle al tartufo
Hand-rolled egg pasta, truffle butter, truffle shaved over the plate at the table.
Gnocchi cacio e pepe
Potato gnocchi, pecorino, black pepper toasted in the pan. A Roman dish, cooked here without fuss.
Secondi
Coniglio alla lucchese
Rabbit braised with olives, rosemary, and white wine. The dish this city has been cooking for centuries.
Branzino al cartoccio
Sea bass baked in paper with olives, capers, and cherry tomatoes. It arrives at the table still folded shut.
Filetto di manzo
Grass-fed beef, a Chianti reduction, roast potatoes from the market. Cooked exactly as you ask.
Dolci
Buccellato
Lucca's own sweet bread, warm from the oven, with raisins and a glass of Vin Santo if you like.
Tiramisù
Espresso-soaked savoiardi, mascarpone, cocoa. Made in the morning and left to settle.
- Served
- Tuesday to Sunday, 17:00 to 22:00 · last table 21:30
- Wine
- By the glass, by the jug, by the bottle
- Corkage
- €15 per bottle if you bring your own
Prices are in euro and include service. Everything is cooked to order, so tell us what you cannot eat and we adjust quietly. A full allergen list is on the counter by the door.
A sample menu: the dishes and the prices are illustrative content for a design demo.
From the pass.
Four plates, on a normal evening, photographed where they were made.
