Ristorante la Cupola Steakhouse

50% C. Sauvignon, 50% Sangiovese

95% Sangiovese, 5% Merlot

80% Sangiovese, 20% Merlot e C. Sauvignon

80% Sangiovese, 20% Varietà

90% Sangiovese, 10% Canaiolo

90% Sangiovese, 10% Merlot

Sangiovese 90–100%, altri vitigni autoctoni fino al 10%

90% Sangiovese, 5% Merlot, 5% Syrah

90% Sangiovese, 10% Merlot

80% Sangiovese, 10% C. Sauvignon, 10% Merlot

100% Sangiovese

90% Sangiovese, 10% Cabernet

80% Sangiovese, 20% Varietà

100% Sangiovese

80% Sangiovese, 10% C. Sauvignon, 10% Colorino

100% Sangiovese

Sangiovese min. 70%, Canaiolo Nero, vitigni complementari fino al 30%

90% Sangiovese, 10% Merlot

Sangiovese 100%

Merlot 50%, Sangiovese 35%, Cabernet Sauvignon 15%

80% C. Sauvignon, 20% Merlot

Sangiovese 34%, C. Sauvignon 33%, Merlot 33%

Sangiovese Grosso 100%

40% Sangiovese, 35% C. Sauvignon, 25% Syrah

50% Merlot, 50% C. Franc

C. Sauvignon 60%, C. Franc 12%, Merlot 25%, Petit Verot 3%

Sangiovese 50%, Merlot 25%, Syrah 25%

80% Sangiovese, 20% Malvasia Nera

100% C. Sauvignon in purezza

100% Cabernet Franc

C. Franc 47%, Merlot 43%, Colorino 10%

55% Merlot, 45% Sangiovese

C. Sauvignon 55%, Merlot 30%, C. Franc 15% Top world 1% best wines ever

Corvina, Rondinella, Corvinone World's best Amarone

Sangiovese 80%, C. Sauvignon 15%, C. Franc 5% Top world 1% best wines ever

50% Sangiovese, 50% Merlot Top world 1% best wines ever

34% Sangiovese, 33% C. Sauvignon, 33% Merlot Top world 1% best wines ever

C. Sauvignon 60%, Merlot 25%, C. Franc 12%, Petit Verdot 3% Top world 1% best wines ever

la cantina piu' antica di Brunello di Montalcino, 100% Sangiovese

C. Sauvignon 75%, Sangiovese 20%, C. Franc 5%

C. Sauvignon 85%, C. Franc 15%

100% Merlot in purezza

100% Sangiovese

100% Sangiovese

100% Sangiovese

100% C. Franc in purezza

100% Sangiovese

100% Sangiovese

100% Sangiovese

100% Sangiovese

100% Sangiovese

100% Sangiovese

80% C. Franc, 20% C. Sauvignon

60% Merlot, 20% C. Sauvignon, 15% C. Franc, 5% P. Verdot

60% C. Sauvignon, 30% Merlot, 10% C. Franc

30% Sangiovese, 20% C. Sauvignon, 50% Merlot

55% C. Sauvignon, 30% Merlot, 15% C. Franc

44% Merlot, 26% C. Sauvignon, 18% C. Franc, 12% Petit Verdot

60% C. Sauvignon, 12% C. Franc, 25% Merlot, 3% Petit Verdot Miglior vino Italiano mai realizzato

100% C. Franc in purezza

100% Syrah

85% Sangiovese Morellino, 15% Vitigni a frutto nero

40% Corvina, 35% Corvinone, 25% Rondinella

60% Corvina, 30% Rondinella, 10% Molinara

100% Nebbiolo

100% Chardonnay

100% Pinot Grigio

100% Vermentino

70% Chardonnay, 20% Pinot Bianco, 10% Altri vitigni

100% Moscato

100% Vermentino

100% Sauvignon Blanc

100% Traminer

100% Chardonnay Barrique

90% Chardonnay, 10% Grechetto

70% Vermentino, 30% Ansonica

50% Sangiovese, 50% Syrah

95% Syrah, 5% Vermentino

100% Glera

40% Pinot Meunier, 40% Pinot Nero, 20% Chardonnay

40% Pinot Meunier, 40% Pinot Nero, 20% Chardonnay

100% Chardonnay

52% Chardonnay, 48% Pinot Nero

3 mixed croutons with porcini mushrooms, chicken liver and tomato

Tomato and basil bruschetta with cream of burrata stracciatella

Tomato and mozzarella caprese served with basil sauce

Ham and burrata cheese

Ham and melon

Grilled Tomino cheese served on a bed of arugula and accompanied by honey and walnut sauce

Peppered mussels blended with white wine

Ricotta and spinach flan with pecorino cheese fondue

Selection of cheeses with fig jam

Mixed salami and cheese

Homemade tartare with caramelized onion, buffalo mozzarella strips, toasted almonds and balsamic glaze

Beef carpaccio on a bed of arugula with cream of burrata, tuscan truffle and balsamic glaze

Large board for two people: selection of Tuscan mixed salami, mixed cheeses and crostini

Cupola appetizer: carpaccio of Japanese wagyu served with chef’s sauces

Chianina is an Italian cattle breed from the areas of Arezzo and Siena. It takes its name from the Val di Chiana. It is pasture-raised and can reach a weight of 1700 kg. Generally lean meat, though larger animals may present fat marbling internally.

Our chef, with twenty years of experience in the field, dedicates a section to the best meats available from all over the world. Predominantly Marbled. From breeders whose ethics focus on a healthy diet, delivering unforgettable flavors.

A cow raised mainly in Northern Spain, specifically in Galicia, which is where part of its name "Gallega" comes from. It is an area with a humid climate, full of green pastures (feed grass), which allow the cows to reach between 5 and 10 years of age. This cow is slaughtered at a minimum age of 5 years and can weigh up to 700 kg; this helps achieve an explosion of flavors on the palate with every bite. The other part of the name, "Rubia," refers instead to the color of its coat, which is "blond, sometimes brownish."

The Tomahawk is a premium cut of beef taken from the front part of the loin (rib). Characterized by a long, intact bone (about 30 cm), this cut features balanced marbling with intense and savory flavors. Origin: the finest cuts from around the world.

Australian Wagyu is a crossbreed between Japanese Wagyu and primarily Australian Angus. Their feeding begins on free-range pastures and concludes with a specialized diet of grains and alfalfa for approximately 300 to 400 days before slaughter to enhance the quality and quantity of the fat. It is a premium meat, renowned for its exceptional marbling, which provides a buttery texture and an intense flavor, while often proving more elegant and balanced in taste compared to Japanese Wagyu.

The cow that made Japanese beef famous worldwide is pampered to say the least, raised in a stress-free environment, often with music. They are fed an extremely high-calorie mixed ration until the animal reaches 50% fat tissue. The fat of Japanese Wagyu is nothing short of exceptional: unsaturated and rich in Omega 3 and 6, which encourages the fat to penetrate the meat, DELIVERING UNIQUE FLAVORS.

Homemade fat spaghetti with sauce of cherry tomatoes and garlic cloves

Dumpling potatoes with blue cheese, pear and walnuts

Homemade thin spaghetti carbonara style

Pasta alla Norma with tomato and basil sauce, fried eggplant, and grated salted ricotta

Homemade pasta filled with potatoes and with porcini mushroom and truffle sauce

Homemade large pasta with wild boar ragù

Homemade fat spaghetti with ragù of sausage, pecorino fondue and black tuscany truffle

Homemade tubes of pasta with pecorino cheese, black pepper, asparagus and bacon

Homemade flat pasta with beef ragout

Sunflower stuffed with ricotta and Parmesan cheese and served with walnut sauce

Spaghetti with seafood

Fresh tagliolini pasta in 120-day aged Grana Padano with fresh Tuscan truffles

Fresh lobster linguine

Florentine risotto with beef ragout and pecorino cheese

Carnaroli rice, sautéed raw ham, asparagus, mushrooms and creamed with cheese and butter

Seafood risotto

Sliced beef with potato tondè, balsamic glaze and arugula

Sliced beef with porcini mushrooms

Sliced beef with blue cheese and walnuts

Sliced beef served with sweet-and-sour onion and balsamic glaze

Beef fillet served with walnut sauce, walnut crumble, and a splash of vodka

Fillet steak with green pepper and Vin Santo liquor

Alpine-style filet with porcini mushroom cap

Black truffle fillet and pecorino cheese fondue

Chef’s fillet with Brandy caramelized apples

Sliced chicken breast with arugula and parmesan cheese

Grandmother’s meatballs with tomato sauce, eggplant and served with parmesan shavings

Beef burger with potatoes

Eggplant parmigiana

Salmon with butter and sage

Baked octopus with mashed potatoes, tomatoes, and olives

Marrowbone of veal florentine style

Sea bass fillet with potatoes, cherry tomatoes and taggiasca olives

Fresh roasted potatoes

Fresh spinach sautéed with garlic, oil and chili pepper

Uccelletto beans

Grilled fresh vegetables

Arugula salad parmesan cheese and balsamic glaze

Fennel and pecorino cheese salad

Seasonal fresh salad, feta, olives, onion, cucumber, tomato, oregano

Seasonal fresh salad, grilled chicken slices, parmesan shavings, caesar dressing and crusty bread

Fresh seasonal salad with cherry tomatoes, olives, onion, anchovies, hard-boiled eggs, and tuna

Seasonal fresh salad, smoked salmon, fresh tomato, zucchini, pecorino cheese, crusty bread

Still water / sparkling 0.75L

Fruit juice

Soft drink

Beer bottle

Craft beer