Vegetable 

only for the whole table

White asparagus, lovage, and elderflowers

Spring 2026

Grilled beetroot, arugula, pine nuts and blackened lime

Leek and chickpea penne with lemongrass

Risotto with sprouts, flowers, and artemisia mascarpone

Caserecce “Fracasso” pasta, pepper, fennel, and Lamon beans

100% Morel and fir

Barbecued Castraura, Morello Cherries, Coffee, and Licorice

Pineapple and coconut

Brutally apple

 per person: 180

Tracce

only for the whole table

White asparagus, lovage, and elderflowers

Ikejime amberjack, puntarelle, saffron and kumquat

Red shrimp, guinea fowl pâté and corn ceviche

Turbot ravioli, its buttermilk garum, sorrel, and seaweed pesto

Duck confit tagliatelle, bitter medlar, and urfa biber chili pepper

Wild sea bass, saffron sauce, Mediterranean herbs and peas

Barbecued Castraura, Morello Cherries, Coffee, and Licorice

Pork belly with seeds and herbs, green asparagus, mustard and bergamot

Hay stracciatella ice cream

Ravioli with burnt cream and ancient citrus fruits

 per person:  195

Impronte

 only for the whole table

Spring 2026

Oyster, pomegranate with elderflower, marigold, and Osietra caviar

Cacciaroli squid, unripe figs and cherries

Sleeping snails, pea escabeche, mint and aromatic herbs

Seaweed pappardelle, whole-wheat scallops, and pecorino cheese

Risotto with sprouts, flowers, and artemisia mascarpone

Strong seafood soup and squid tagliatelle

Grilled eel, wild radicchio, almonds, and ginger

100% Morel and fir

Deer in herb breadcrumbs, cassis, melon in port wine and chanterelles

Pea and mint sorbet, barbecued strawberries

White – milk

per person:  235

Day by day

only for the whole table

This menu consists of appetizer, first course, main course and dessert, the dishes are decided daily and chosen exclusively by the chef.

per person: 130

A la Carte

Minimum 2 courses (excluding dessert) per person

alternatively the €30 cover item will be added

Starters

White asparagus, lovage, and elderflowers– 45 – (8, 9, 16)

Venetian Lagoon – 55 – (4, 9, 14)

Ikejime amberjack, puntarelle, saffron and kumquat – 48 – (4,6,8,14)

Cacciaroli squid, unripe figs and cherries – 50 – (1,2,4,6,8,9,12)

Sleeping snails, pea escabeche, mint and aromatic herbs – 48 – (6,9,16)

Red shrimp, guinea fowl pâté and corn ceviche – 50 – (2,6,9,16)

First Courses

Seaweed pappardelle, whole-wheat scallops, and pecorino cheese – 50 –  (1, 2, 4, 7, 14)

Potato gnocchi, Norcia black truffle, fiolaro broccoli, black garlic, cape-ricce, and Vezzena cheese – 50 – (1.7)

“Fracasso” spaghetti with red onion juice, red mullet in ceviche and caviar – 58 –  (1,4,16)

Risotto with sprouts, flowers, and mugwort mascarpone – 48 – (6, 7, 8)

 Second Courses

Poached lobster, potato millefeuille, and lobster roll – 88 – (2, 3, 7, 8, 10, 14*)

Wild sea bass, saffron sauce, Mediterranean herbs and peas – 60 – (3,4.9)

Grilled eel, wild radicchio, almonds, and ginger – 60 – (4, 9, 8)

Nadia’s guinea fowl, creamed corn soup, and escarole stuffed with her own ragù – 60 – (3,16)

Dry-age beef and gin with morels and thyme marrow Bernese – 60 – (1,15)

Deer in herb breadcrumbs, cassis, melon in port wine and chanterelles – 60 –  (1,7,9,15,16)

Pork belly with seeds and herbs, green asparagus, mustard and bergamot – 55 – (6,8,11)

Desserts

Brutally apple – 26  

Like a peanut “Sacher” and ghital ice cream – 30   (3,7,11)

Ravioli with burnt cream and ancient citrus fruits – 27   (1,3,7)

White-Milk   26 (3,7)

The lemon goes to the Riviera – 28   (3.7)

Buddha’s hand soufflé, cassata ice cream and ivy honey (minimum two people to be ordered at the same time as other dishes) – 30 (3.7)

Sorbets

Raspberry – 13

Almond – 13 (8)

Bronte pistacchio – 16 (8)

Cocoa, bitter chocolate and orange – 13

 Ice creams

Coffee ice cream. apricot and peated whisky – 15 (7)

Laurel, extra virgin olive oil and black salt – 13 (7)

Vanilla and melted chocolate – 14 (3,7)

Dessert and meditation wines

I Capitelli 2023 – Anselmi – (Vr) – 10

Recioto di Gambellara – L’obelisco 2018 – Pieriboni (Vi) – 10

Passito? 2023 – Santa Colomba (Vi) – 9

Magià – Daniele Garella (Bi) – 13

Barolo Chinato Crissante Alessandria (Cn) – 13

Don PX Cosecha 2018 – T. Albalà (Es) – 12

Porto Vintage 2000 – Quinta dos Corvos – Allijo (Por) – 28

Sauternes 2019 – Chateau Les Justices (Fr) – 20

Allergens
Peca implements a management procedure according allergens Regulation EC 1169/2011. If the customers require it, it is available the list both allergenic products used in this place.

List of ingredients or adjuvants considered allergens used in this exercise are present in a separate menu that is presented at the request of the persons concerned – “Substances or products that cause allergies or intolerances” Reg.CE 1169/2011 1. Cereals containing gluten and derivatives (wheat, rye, barley, oats, spelled and kamut) 2. Crustaceans and products based on crustaceans and their derivatives 3. Eggs and egg products 4. Fish and fish products 5. Peanuts and peanut-based products 6. Soy and soy products 7. Milk and milk products (including lactose) 8. Nuts (almonds, hazelnuts, walnuts, acagiu, pecan, brazil, pistachios and macadamia nuts) 9. Celery and celery products 10. Mustard and mustard-based products 11. Sesame seeds and seed products 12. Sulfur dioxide and sulphites in concentrations higher than 10mg / kg 13. Fava beans, Lupins and products based on lupins 14. Molluscs and products based on molluscs 15: Mushrooms and mushroom products 16: Lactose-free dairy products

Reclamation procedure

Some food we buy fresh suffer a reduction to -35 °

for safety reasons and to be able to be eaten raw.

Reg. (EC) 853/2004, Annex 3rd Section 4th Letter D Step 3