Five courses, fourteen dishes, whatever the garden gave us this morning. Tap any dish to see what's in it — and what to drink with it.
Grilled bread, San Marzano tomatoes, basil, green olive oil. TAP FOR DETAILS →
Day-old bread, tomato water, cucumber, red onion, capers. TAP FOR DETAILS →
Pecorino, finocchiona, fig mostarda, honey, walnuts. TAP FOR DETAILS →
Wide ribbons, wild boar ragù, pecorino snow. TAP FOR DETAILS →
Twice-cooked bean and black-cabbage soup, green oil. TAP FOR DETAILS →
Carnaroli rice, porcini, thyme, aged parmesan. TAP FOR DETAILS →
Chianina T-bone, one kilo, charcoal, rosemary, lemon. TAP FOR DETAILS →
Brick-pressed chicken, lemon, garlic, pan juices. TAP FOR DETAILS →
Whole sea bass, fennel, orange, green olives. TAP FOR DETAILS →
Roasted figs from our tree, honey, mascarpone. TAP FOR DETAILS →
Elia's recipe, unchanged since 1962. TAP FOR DETAILS →
Honey panna cotta, fig-leaf cream, bee pollen. TAP FOR DETAILS →
Crisp, saline, made for fried things. TAP FOR DETAILS →
Sangiovese. Cherry, leather, a little dust. TAP FOR DETAILS →
The bottle for the bistecca. TAP FOR DETAILS →
Thirty-four seats, one long table, and a courtyard that fills fast on Fridays. We hold your table for fifteen minutes — after that, the figs decide.
Prefer to talk? Call +39 0577 000 1962, Wednesday to Sunday, 10:00 – 18:00.