CONTRADA BRICCONI X DA LUCIO:

- martedi 14 MAGGIO ore 20: un incontro tra due menti, due cucine e quattro mani, quelle di Jacopo Ticchi e Michele Lazzarini. Un solo menu dal costo di 130 euro a persona, bevande escluse. Prenotate subito cliccando qui nella sezione dedicata “Contrada Bricconi x Da Lucio”.

Aperture straordinarie:

- giovedì 25 aprile siamo aperti pranzo e cena

- mercoledì 1 maggio siamo aperti pranzo e cena

- mercoledì 8 e giovedì 9 maggio siamo aperti solo a cena

Per prenotare cliccate qui

booking

a la carte

RAW

Raw mantis shrimps on focaccia, lard, salted lemon and rocket

22 €

Croaker, its egg, scallops and pea beans water

28 €

Raw scallop, butter, garlic, parsley, and chili

26 €

Raw tuna, tomato water and broad beans

26 €

Raw mullet, colatura di alici and smoker egg yolk

22 €

COOKED

Chargrilled local tiger prawns and chard

26 €

Chargrilled local octupus, mashed potatoes and broth

28 €

Chargrilled dry-aged fish

36 €

Stewed fish tripe, guanciale e parmigiano

16 €

Fish offal, prawns, truffle and hazelnut

18 €

SIDES

Aromatic herbs, bottarga, sweet garlic and almond brittle

9 €

Chargrilled local asparagus

12 €

PASTA AND RICE

Chargrilled rice, herbs, articjokes, Jerusalem artichokes and small squid

26 €

Spaghetti pasta, seaweed, clams and chargrilled broad beans

22 €

tasting menu

condivisione

110€

Tavola imbandita, tutto in mezzo, come piace a noi!

RAW

Croaker, its egg, scallops and pea beans water

Seaweed salad, agretti and raw truffle

Raw mullet, colatura di alici and smoker egg yolk

Fish skin terrine

GRILL

Chargrilled dry-aged fish

Artichoke and mint

Stewed fish tripe, tomato and basil

Fish offal, prawns, truffle and hazelnut

BOILED

Head or belly of dry-aged fish

Mixed sauces

Rice, raw mantis shrimps and stewed leeks

BOILED

Collar or tail of dry-aged fish

Snails, rinds and chickpeas in stew

Aromatic herbs, bottarga, sweet garlic and almond brittle

PASTA

Spaghetti pasta, eggs and cuttlefish liver