Il Pane e’ Oro
Il Pane e’ Oro embodies the passion of Italian Chef Marco Gattone, skillfully repurposing surplus bread into exquisite handcrafted pasta dishes. Chef Marco draws inspiration from the traditional practices of his mom and grandma, who cherished every ingredient in their kitchens. This initiative not only showcases the hotel’s dedication to sustainability but also celebrates the timeless wisdom of using everything thoughtfully.
PASTAS | GNOCCHI
Puttanesca
Dive into a hearty bowl of Puttanesca. This dish is an intense mix of ripe tomatoes, savory anchovies, briny black olives, tangy capers, aromatic garlic and fresh parsley. It’s like a warm hug from an Italian grandma.
Amatriciana (D)
Get cozy with our Amatriciana. Think about savory beef pancetta, rich tomato sauce, sharp pecorino cheese and a splash of white wine. It’s the perfect blend of smoky, salty and oh-so-satisfying.
Marinara (D)(V)
Sometimes, simplicity is the key to happiness. Our Marinara is a classic combo of tangy tomato sauce, fragrant garlic, oregano and fresh basil. It’s like a comforting homemade meal that hits the spot every time.
Gnocchi (V)
Try our homemade bread gnocchi with zucchini and basil. This dish features zucchini in two delightful ways - creamy or fried. Tossed with grana Padano, parsley and basil, it’s a cozy dish that’s bursting with flavor.
SUSTAINABLE COCKTAILS
Bitter Bourbon Tepache
This drink is a refreshing and complex mix, crafted from repurposed fruits. It’s got that unique twist that makes it stand out and keeps you coming back for more.
Coffee Negroni Cocktail
Our Coffee Negroni is an innovative spin on the classic. Infused with rich coffee notes from upcycled ingredients, it’s bold, aromatic and perfect for coffee lovers.
Strawberry Jam Bellini
Sweet, bubbly and oh-so-refreshing, our Strawberry Jam Bellini uses repurposed strawberry jam to create a delightful drink that’s perfect for any celebration.
ORGANIC WINES
75
85
65
80
65
65
65
Adobe Reserva
Sauvignon Blanc, Casablanca Valley, Chile
Adobe Reserva
Pinot Noir, Valle Bío Bío
50
50
I CRUDI
Raw | Cured | Shucked
Mezza Dozzina di Ostriche ‘Dibba Bay’ con Lime 95
Half dozen ‘Dibba Bay’ oysters no.3, served with lime
Mezza Dozzina di ostriche ‘Dibba Bay’ con granita al Mojito e mela verde 105
Half dozen ‘Dibba Bay’ oysters no.3, served with virgin green apple mojito granita
Carpaccio di Manzo con Crema di Cipolla, Gremolada e Verdurine Sotto Aceto (D)(N) 110
Beef carpaccio, onion cream, gremolada and pickles
Cannoli con Tartare di Branzino all′olio Tartufato e Carote allo Zenzero 70
Cannoli with seabass tartare, black truffle oil with ginger and carrot puree
Carpaccio di Salmone Marinato agli Agrumi (N)
Citrus-marinated salmon carpaccio with cucumber and celery crisps, topped with orange and hazelnuts
75
GLI ANTIPASTI
Assorted Starters
Olive Bella Cerignola Marinate (V)
Citrus and black pepper-marinated big Italian olives from Cerignola
Tagliere Misto “Bella Italia’’ (D)(N)
Classic Italian cold cuts and cheese served with condiments and tapenades
Crostini Caldi (D)(N)
55
95
65
Multigrain sourdough toasted bread topped with smoked capsicum, porcini, buffalo mozzarella, cured salmon, pickled onion cream, datterini tomatoes and pesto
Capesante e Gamberi alla Pizzaiola su Melanzana Viola e Burrata (D)
Pan-seared shrimps and scallops with warm Italian eggplant and tomato salsa with burrata
Calamaretti Fritti, Zucchine e Salsa Filini al Limone e Basilico (D)
Crispy local fresh baby squids and zucchini with Filini’s lemon basil dip
85
60
Burrata con Datterini, Melone, Pesto di Basilico e Aceto Balsamico Bianco (D)(N) 85
Burrata cheese with locally produced datterino tomato, cantaloupe melon, basil pesto and white balsamic dressing
Panzanella Toscana (V)
Tuscany salad with balsamic marinated sourdough bread, warm croutons, heirloom tomatoes, cucumber, onion and basil leaves
Insalata di Barbabietola, Feta, Noci e Basilico (D)(N)(V)
Citrus marinated soft beetroot with whipped feta cheese, roasted walnuts, pistachios and pickled blueberries
Insalata di Lenticchie Umbre su Letto di Crema di Noci Macadamia (N)(V)
Italian lentils salad with pickled vegetables and macadamia milk cream
Insalata di Pomodori Misti, Crema di Formaggio Feta e Condimento all’aceto
60
60
60
65 di Ciliegie (D)
Locally produced heirloom tomatoes, crumbled feta cheese, shaved onions and sherry gastrique
Insalata di Misticanza Verde (V)
Mixed green salad with beans, cucumber, tomato and asparagus with citrus dressing
Zuppa di Pomodoro e Crema di Burrata (V)
Tomato soup with burrata cream
55
60
LE PASTE E I RISOTTI
Pastas | Risottos
Gnocchi di Patate alla Sorrentina (D)(V)
Potato gnocchi tossed with buffalo mozzarella, datterini tomatoes sauce, basil and Grana Padano cheese
80
Cavatelli con Pesto Trapanese e Tartare di Gamberi Rossi e Olio Agrumato (N)(D) 95
Cavatelli pasta with sundried tomatoes and almonds pesto topped with red shrimps tartare and citrus oil
Linguine allo Scoglio con Bottarga e Pomodorini Datterino (D)
Seafood linguine pasta with clams, squids, mussels, shrimps, bottarga and datterino tomatoes
Ravioli agli Scampi e Asparagi, Saltati con Burro all′Arancia e Bisque (D)
Ravioli pasta filled with shrimp and asparagus, tossed with citrus butter and bisque
Trofie al Pesto Genovese, Fagiolini e Patate (D)(N)(V)
Trofie pasta, basil pesto, green beans and potatoes
Tortelli alla Carne di Manzo in tre Consistenze e Grana Padano (D)
Three-texture meat ravioli stuffed pasta with pulled brisket, hand-cut ragout and beef carpaccio
Italian Carbonara (D)
Spaghetti pasta with egg yolk, Grana Padano, Pecorino Romano, beef pancetta and black pepper
Tagliatelle ai Funghi e Olio al Tartufo (D)(V)
Tagliatelle pasta with mushrooms and black truffle oil
Rigatoni con Ragu alla Bolognese (D)
Rigatoni pasta with Bolognese sauce and grana padano cheese
Risotto ai Frutti di Mare (D)
Seafood risotto with mussels, clams, calamari, prawns and scallops with tomato and citrus essence
Risotto ai Funghi Misti e Crema di Piselli (D)
Risotto with wild mushrooms and green peas puree
110
110
75
95
90
90
85
110
85
Tortello Limone e Ricotta con Crema di Zucca, Noci, Crema di Burrata e Salvia (D)(V) 80
Lemon ricotta tortello with pumpkin cream, walnuts, burrata cream and fried sage
PIZZE
Traditional Pizzas
Margherita (D)(V) 75
With tomato sauce, fiordilatte mozzarella and basil
Calabrese (D) 85
With spicy spianata salami, tomato sauce and fiordilatte mozzarella
Frutti di Mare (D)
With mussels, calamari, shrimps, octopus, tomato sauce, fiordilatte mozzarella and parsley oil
85
Boscaiola (D) 90
With with mixed mushrooms, cream, cooked veal ham and fiordilatte mozzarella
Tavoliere (D) 90
With burrata 60 gm, bresaola, cherry tomatoes and fiordilatte mozzarella
Contadina (D)(V) 80
With grilled zucchini, eggplant, mushrooms, baked potatoes, cherry tomatoes, asparagus, shallot petals and fiordilatte mozzarella
CARNE, POLLAME, E PESCE
Meat | Poultry | Fish
Tentacolo di Polpo Arrosto, Fregola, Salsa Verde e Patate Arrosto Burro e
130 Pancetta (D)
Roasted octopus tentacle, fregola, green salsa and bacon butter potatoes
Cacciucco alla Livornese a Modo Mio
Livornese seafood stew with shellfish, seafood and bell peppers in my own way
Branzino su Letto di Lenticchie Umbre al Pomodoro, con Granella di Nocciole
Tostate (D)(N)
Grilled seabass on Umbrian brown lentils with vegetables and roasted hazelnuts crumble
125
Filetto di Sogliola alla Mugnaia con Burro alle Erbe e Verdurine (D)
Pan-seared sole fillet with tomatoes, capers, olives, and oregano, served with herb butter and vegetables
Gamberoni alla Griglia con Burro agli Agrumi e Misticanza (D)
Grilled local prawns with citrus butter and mixed salad
130
280
125
Polletto al Mattone in Salsa Verde con Caponata di Peperoni, Capperi, Melanzane, 95 Olive Nere e Cipolla Croccante (D)
Corn-fed baby chicken with salsa verde sauce, roasted bell peppers, capers, black olives, eggplant, tomatoes, and onion chips
Ossobuco di Manzo alla Milanese, Gremolada e Risotto allo Zafferano (D)
Traditional sliced veal shank alla Milanese with gremolada sauce and saffron risotto
Filetto di Manzo or Costata di Manzo or Bistecca di Manzo, Olio Affumicato,
Patate Arrosto al Rosmarino e Insalata Verde (D)
Beef fillet (200g) 205 | Beef ribeye (300g) 205 | Beef flank steak (400g) 185
Seasoned with smoked oil, fondant potato, parsnip puree, Mediterranean herbs butter and a green house salad
Sauces 15
Mushroom, peppercorn or tarragon
CONTORNI (V)
Sides 25
Green Vegetables
Broccoli, asparagus and beans
Sautéed Wild Mushrooms
With garlic and parsley
House Salad
Crunchy lettuce, beans, cucumbers and tomatoes
Patate arrosto al rosmarino
Roasted potatoes with rosemary
Mashed Potato (D)
Milk and butter
French Fries
Maldon salt seasoning
130
65 (D)(V) Marinara
80 (V) Gnocchi
65
Bitter Bourbon Tepache
65 Coffee Negroni Cocktail
