Our menus

Adventure

Virtuous

Rebel

Lunatic

Sweet treats

Adventure

A 6-course gastronomic journey through territory, tradition and innovation
85 euros

Adventure degustation menu with 4 of the best wines from our cellar suggested by the sommelier
110 euros

Virtuous

Terrine of Foie Gras in puff Pastry
Variation of Apple Francesca with Calvados
18 euros

Cappelletto of Pigeon
Pigeon jus / Calabrian liquorice / Tarragon
17 euros

Roasted veal Kidney in Cognac Remy Martin
Sweet garlic Sauce / Cassis / Salted Potato in clarified Butter
22 euros

Degustation Menu 50 euros
Degustation Menu with three matched wines 65 euros

Rebel

Raw Octopus, a summer’s memory in Tropea
Harvested tomato / White celery / Pantelleria caper / Green olives
18 euros

Verrigni gold-drawn Spaghetti
Ristretto of seabed / Mediterranean squid / Tomato confit
20 euros

Pink chickpea Salad / Roasted Mushrooms / Marinated king Prawns
Sicilian red Prawn bisque / Grey Pork of Casentino jus
24 euros

Degustation Menu 55 euros
Degustation Menu with three matched wines 70 euros

Lunatic

Poached Egg sous vide 63°C
De Magi Gran Cacione / Mushroom Harvest / Puffed Amaranth
14 euros

Stuffed egg Fettuccine
Turnip greens / Aubergine parmigiana / Toasted pine nut air
16 euros

Vegetable Tartlet
Purple cabbage sponge and fermented butternut squash
20 euros

Degustation Menu 45 euros
Degustation Menu with three matched wines 60 euros

Sweet treats

Magi cheeses
Wild berries / Dried fruits / Mostarda and jams
14 euros

Chocolate Millefeuille
Cream ice cream and fermented black garlic
10 euros

Strawberry Bavarian cream
Meringue / White chocolate / Biscuit
6 euros

Tarte au citron in honour of Paul Bocuse
Burnt meringue with lemon / Dehydrated orange
6 euros

Lemon and sage sorbet
Honey Tuille
6 euros

Giuseppe Papallo Chef

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Architettura del Cibo is an eno-gastronomic space of taste research. It is a place where Art is made with the care of gestures. It is an ancient craft, where Art is combined with the tradition of the territory and delivered to the present as an authentic emotion.

Giuseppe Papallo

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