San Frediano Bar & Restaurant
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Évaluation
Avis
Menu
con battuto di capperi, cetriolini, cipollotto e senape, misticanza macerata nell'aceto al lampone
with chopped capers, gherkins, spring onion and mustard, with mixed salad leaves macerated in raspberry vinegar
con gamberi scottati, pesche tabacchiere saltate in padella e lime
with soft-boiled Shrimps, tabacchiera peach and lime
della tradizione con crostoni di pane Toscano
Crudo Toscano e Finocchiona con una selezione di formaggi della fattoria il Palagiaccio con mostarde
risotto ai funghi porcini e olio al tartufo
porcini mushroom risotto with truffle oil
della tradizione Toscana
polvere di olive e nocciole tostate
con pecorino e salsa
Roast potatoes or French fries
Green salad
Salad with cucumbers, julienne carrots and cherry tomatoes
Fried artichokes
Sautéed spinach
Mini chocolate cake with a soft centre
Fruits of the forest mousse
Cantucci biscuits with vin santo
Lemon sorbetto
Tuscan Bread Fettunta, with Chicken Liver Pâté and Fig Mustard
Chickpea Soup with Mussels, Bread Croutons and Thyme Oil
Pumpkin Flan with “Pienza” Pecorino Fondue and Walnuts
Tuscan Platter with Tuscan cured meats and Pecorino cheese
Fresh Paccheri Pasta, Three-Tomato Roast Medley, Creamed with Parmesan and Butter
“Acquerello” Selected Risotto, Sausage Crumble, Marinated Black Grapes, and Rosemary Powder
Pici with Traditional Tuscan White Ragout
Bronze-Drawn Spaghetti, Shrimp Tartare, Shrimp Bisque and Broccoli Cream
Potato and Mushroom Casserole, Flavored with Calamint, with Truffle Bread Crouton
Sous Vide Chicken Supreme, Pan-Seared and Napped with Thyme Butter, Roasted Pumpkin, on a Bed of Mixed Greens with Balsamic Glaze
Double-Cooked Octopus, Potato Purée, and Paprika Mayonnaise
Maremma Scotiglia: Pork, Beef, and Chicken Cooked in a Casserole with Tomato and Traditional Aromatics
Maremma Scottiglia: Pork, Beef, and Chicken Cooked in a Casserole with Tomato and Traditional Aromatics
Roast potatoes
Mashed potatoes
Salad with cucumbers, julienne carrots and cherry tomatoes
Roasted pumpkin
Green salad
Tiramisù
Mini chocolate cake with pastry cream
Parmesan Panna Cotta with Pears and Dark Chocolate Crumble
Cantucci biscuits with vin santo
Ice cream with Warm Mixed Berries
Cubotti di pappa al pomodoro fritta con mayo alla soia
Carpaccio di Chianina marinato in soia, maionese al wasabi e chips di cavolo nero croccante
Pici freschi in brodo di chianina, cubotto di pancia di maiale, alga nori, cipollotto fresco e uovo soffice marinato nel Chianti
Cotoletta di maiale in doppia panatura panko, servita con spinaci saltati al sesamo, mayo al pecorino di Pienza
Tiramisù al tè verde matcha con savoiardi bagnati nel mix di caffè e sake, guarnito con granella di Cantucci
Fried 'Pappa al Pomodoro' Cubes With soy mayonnaise
Soy-marinated Chianina beef carpaccio, wasabi mayonnaise, and crispy kale chips
Fresh Pici pasta in a Chianina beef broth, pork belly cube, nori seaweed, fresh spring onion, and a soft-boiled egg marinated in Chianti wine
Double-breaded pork cutlet, served with sesame-sautéed spinach and Pecorino di Pienza mayonnaise
Matcha green tea tiramisù with ladyfingers soaked in a coffee and sake blend, topped with crushed Cantucci biscuits
Selezione di Salumi e Formaggi Toscani, Bistecca alla Fiorentina con patate arrosto, Calice di vino Toscano, Acqua Naturale o Gassata
Accompagnata da patate arrosto. Per una migliore degustazione si consiglia una cottura al sangue
Cubotti di pappa al pomodoro fritta con mayo alla soia
Carpaccio di Chianina marinato in soia, maionese al wasabi e chips di cavolo nero croccante
Pici freschi in brodo di chianina, cubotto di pancia di maiale, alga nori, cipollotto fresco e uovo soffice marinato nel Chianti
Cotoletta di maiale in doppia panatura panko, servita con spinaci saltati al sesamo, mayo al pecorino di Pienza
Tiramisù al tè verde matcha con savoiardi bagnati nel mix di caffè e sake, guarnito con granella di Cantucci
Fried 'Pappa al Pomodoro' Cubes With soy mayonnaise
Soy-marinated Chianina beef carpaccio, wasabi mayonnaise, and crispy kale chips
Fresh Pici pasta in a Chianina beef broth, pork belly cube, nori seaweed, fresh spring onion, and a soft-boiled egg marinated in Chianti wine
Double-breaded pork cutlet, served with sesame-sautéed spinach and Pecorino di Pienza mayonnaise
Matcha green tea tiramisù with ladyfingers soaked in a coffee and sake blend, topped with crushed Cantucci biscuits
Selezione di Salumi e Formaggi Toscani, Bistecca alla Fiorentina con patate arrosto, Calice di vino Toscano, Acqua Naturale o Gassata
Accompagnata da patate arrosto. Per una migliore degustazione si consiglia una cottura al sangue
A selection of artisanal local cured meats, cave-aged Pienza Pecorino cheese and warm Tuscan liver crostini
Cod fish with leeks and caramelized onions on crispy Tuscan bread
Violina pumpkin flan on a creamy Pecorino and walnut sauce
Fried polenta ingots with cannellini bean cream and truffle oil
Bread soup with black cavolo, chard, savoy cabbage, beans and tomato
Fresh pasta topped with a rich, hand-chopped beef and pork ragu without tomato
Ricotta and spinach balls cooked in water and sautéed in butter and sage
Paccheri fresco with grouper ragu, roasted cherry tomatoes and powdered black olives
Beef simmered slowly in Chianti and black peppercorns, served on a cloud of mashed potatoes
Double-cooked octopus on a cream of cannellini beans flavored with smoked paprika
Free-range chicken legs stewed according to an ancient recipe, accompanied by a slab of baked polenta
Cardoon flan, served according to tradition
Roast potatoes
Salad with cucumbers, julienne carrots and cherry tomatoes
Cannellini beans flavored with rosemary and extra virgin olive oil
Pan-fried cavolo nero (black cabbage) with garlic, oil and a touch of chili pepper
Green salad
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