The menu

Hot starters

• Kobe ingot, 120 g, in thin slices to cook at the table

  Recommended for 2. Pure Kobe beef to enjoy raw, just seared, with special salts

• Wagyu Katsu Sando, 4 pieces

  Recommended for 2. House-made milk bread sandwich with fried Kobe, served with Parmigiano Vacche Rosse fondue and smoked paprika

• The pastrami you don’t expect (can also be served as a main course)

  A dish inspired by American pastrami, but reworked by Guinceri in both the meat and the cooking method.

• Eggs with seasonal truffle

• VdG croquette with our Patanegra (aged 5 years)

  Filled with 5-year Patanegra, smoked mayonnaise and our house-made spiced VdG ketchup

• Our roast potatoes with seasonal truffle

  Local organic potato, truffle cream and grated truffle. Also recommended for 2

Cold starters

• Tasting of 5 tartares of premium meats from around the world

  Recommended for 3–4

• Kobe tartare

• Vertical of 3 tartares with different dressings

  Recommended for 2

• Premium beef tartare with seasonal truffle

• Premium Piedmontese beef tartare with hazelnut

• Premium Piedmontese tartare

• Guinceri Pan de Cristal

  A famous Spanish bread with a dough hydration of 90% to 110%, which makes it light and airy. Filled with 100% Patanegra, tomato and a delicate basil cream.

• Trio of premium hams

  From our Patanegra to the world’s finest hams. Recommended for 2

• The great Guinceri antipasto

  Recommended for 2. A board of mixed cured meats, pecorino, cheeses and local treats

• Premium Spanish Patanegra ham, Via di Guinceri selection, 5 years

  Salamanca region, 100% Bellota method, acorn-fed and aged for 60 months

• Wagyu cooked ham

  A Via di Guinceri project, unique in Italy

• Fine cheeses from Italy’s best dairies

• Giardiniera (preserved vegetables), large-cut, in extra virgin olive oil

  Giardiniera made by Chef Cristina from her grandmother’s old recipe

Fresh handmade pasta

• House-made tortello with seasonal truffle and saffron

  Filled with burrata, pistachios and roast potatoes

• Fresh tagliolino with seasonal truffle

  Fresh pasta made in-house

• House-made tortello with Kobe ragù and Parmigiano Vacche Rosse fondue

  Filled with burrata, pistachios and roast potatoes

• Fresh tagliolino with Kobe ragù and Parmigiano Vacche Rosse fondue

  Fresh pasta made in-house

• Fresh tagliolino with Patanegra carbonara

  Made with true Patanegra aged for 60 months, so full of flavour

• House-made tortello with Cinta pork ragù

  Filled with burrata, pistachios and roast potatoes

• House-made tagliolino with Cinta pork ragù

Our risottos

• Smoked Fog risotto, Carnaroli ‘Aironi’, with Kobe carpaccio, Parmigiano Vacche Rosse fondue and 25-year-old Balsamic of Modena PDO

  Before a hearty main course, it can also be enough for 2

• Carnaroli ‘Acquerello’ risotto with Kobe carbonara and Pecorino Romano

  Before a hearty main course, it can also be enough for 2

• Fog risotto, Carnaroli ‘Aironi’, with premium Piedmontese beef tartare and hazelnuts

  Before a hearty main course, it can also be enough for 2

• Carnaroli ‘Acquerello’ risotto with seasonal truffle

• Carnaroli ‘Acquerello’ risotto with Kobe ragù and Parmigiano Vacche Rosse fondue

  A flavoursome, balanced white Kobe ragù meets Parmigiano Vacche Rosse

• Smoked Fog risotto, Carnaroli ‘Aironi’, with Guinceri’s own Patanegra (aged 5 years)

  With true Patanegra pork, so full of flavour

• Carnaroli ‘Acquerello’ risotto with gin, citrus zest and ‘Blu Smeraldo’ blue cheese

  An outstanding vegetarian dish, balanced in its final flavours

• Carnaroli ‘Acquerello’ risotto with pumpkin and porcini, a historic VdG dish

  The risotto that has been with us for 20 years

• Risotto Dimora Guinceri (a tribute to our house by the sea)

  Carnaroli cacio e pepe with red prawn

Main courses

• The pastrami you don’t expect

  From American Angus Denver steak

• Ingot of premium Piedmontese beef with hazelnuts

• Beef fillet with seasonal truffle

• Guinceri Beef Ribeye, old cow

  Coated with fermented black garlic from Cuneo

• Pluma of Guinceri’s own Patanegra pork

• Beef tagliata with seasonal truffle

• Grilled beef fillet with Maldon salt

• Beef tagliata with Maldon salt

• Vegan patty

Premium Italian meats personally selected by Fabry

• Reggiana Superiore Selezione Fabrizio Moccia

  Purebred old Reggiana cow, whose milk makes Parmigiano Vacche Rosse

• Taglio Fabry CowBoy Steak

  The heart of an extra costata selected by Fabry

• Apple Meat

  Lean, tender, juicy meat deglazed with Calvados and apples

• Fassona Madama Bianca Piemontese

  The best of Italy’s lean meats

• Fiorentina Guinceri, Italian selections

  Our core selections

• Costata Guinceri, Italian selections

  Our core selections

The Spanish selection according to Fabry

• Fabry’s premium selections of Spanish and European meat

  Meats selected by Fabry on Spanish fincas. The animals in the selection may be of Spanish or northern European breeds. All the meats follow the certified Bellota rearing method; our staff will tell you about the breeds available, which you can see in the dedicated ageing cabinets.

Meats to try at least once in your life

Exceptionally fine, rare meats that may come from pastures all over the world

• Rubia Gallega

  Considered the best bone-in meat in the world. Old Galician cows, aged for at least 70–80 days

• Rare cow selections

  Selections of rare breeds, depending on availability

• Certified Kobe Japan A5, minimum portion 100 g per person

• Wagyu A5 9+, minimum portion 100 g per person

  From various Japanese prefectures