"Da Baffo" Steakhouse

A rich opening dish comprising ten different specialties, both raw and cooked. Offers a variety of flavors and textures to start the meal. Ideal for sharing to taste a bit of everything.

A selection of high-quality raw meat, served as carpaccio (thin slices) and tartare (knife-chopped). Lightly seasoned to enhance the natural flavor of the meat. Best enjoyed with a drizzle of oil and lemon.

Hand-sliced aged prosciutto, served with fresh and juicy buffalo mozzarella. A classic Italian pairing that balances the saltiness of the cured meat with the sweetness of the dairy product.

A mixed platter of traditional cured meats and assorted cheeses. Served with honey, jams, and mustards to create sweet and spicy flavor contrasts.

Raw Irish bull meat, finely chopped with a knife. Known for its intense flavor and soft texture. Usually seasoned with spices and herbs.

Fresh eggs cooked scrambled, enhanced by the unmistakable aroma of truffle. A simple yet refined dish, creamy and aromatic.

Very thin slices of raw Scottish Angus beef. Prized and tender meat, served fresh, often with arugula and Parmesan shavings.

An assortment of hot and crispy fried items. May include battered vegetables, croquettes, and other local fried specialties.

Two morsels of DOP Campania buffalo mozzarella from Battipaglia. Fresh stretched-curd cheese, with a rich milky flavor and elastic texture.

Mixed seasonal vegetables cooked on the grill. A light and flavorful side dish, usually seasoned with extra virgin olive oil and parsley.

Slice of toasted bread seasoned with sautéed chicory and crumbled sausage. A rustic and flavorful combination typical of Roman tradition.

Simple slice of toasted bread seasoned only with extra virgin olive oil and salt. Crispy and tasty in its simplicity.

Classic bruschetta with diced fresh tomatoes, garlic, basil, and oil. Fresh and aromatic, perfect as a light appetizer.

Warm bread with thin slices of Colonnata lard that melt slightly. Sweet and delicate flavor, very aromatic.

Bruschetta garnished with slices of cured ham. The heat of the bread enhances the aroma of the cured meat.

Fresh variation with diced tomatoes and arugula leaves. Combines the sweetness of tomato with the slightly peppery taste of arugula.

Toasted bread spread with a black or green olive pâté. Intense and savory flavor.

Crispy bread with a velvety artichoke cream. Delicate and slightly sweet flavor.

A selection of different bruschettas to try various toppings. Perfect for sharing.

Fresh or dry pasta dishes prepared according to the day's recipes. Ingredients vary based on season and availability.

Thin slice of floured and seared meat, then deglazed with white wine. Tender with a light and flavorful sauce.

Thin slice of meat cooked in a pan with lemon juice. A fresh, light, and citrusy main course.

Beef cooked in tomato with garlic, oregano, and oil. A tasty dish that evokes the flavors of pizza.

Thin strips of beef quickly sautéed in a pan and served on a bed of fresh arugula. A simple and quick dish.

Beef strips enriched with sweet Pachino tomatoes and Grana Padano shavings. A fresh and complete mix of flavors.

Beef strips coated in a melted gorgonzola cheese cream. Strong flavor and creamy texture.

Beef strips cooked with fine porcini mushrooms. An autumnal dish with an intense forest aroma.

Grilled lamb chops served piping hot. Traditionally eaten with hands, hence the name 'scottadito' (finger-burning).

Grilled chicken breast cut into thick slices. A lighter alternative to red meat, simple and healthy.

Roasted pork sausages served with potatoes (baked or fried). A rustic and hearty dish.

Prized Austrian beef, characterized by good fat marbling. Cooked on a lava stone to enhance its flavor.

Cut of meat inspired by Tuscan tradition. Flavorful and succulent, ideal for grilling.

The queen of steaks, with the T-shaped bone separating the fillet from the sirloin. Thick cut and rare cooking.

Beef from the Marche region. Appreciated for its quality and genuine flavor.

Meat from the historic region of Prussia (Northern Europe), known for its tenderness and unique savoriness.

Danish beef, famous for its bright red color and tender texture thanks to the animals' natural diet.

Highly appreciated South American beef, low in fat but rich in flavor. Comes from pasture-raised animals.

Texas-style beef, known for its large cuts and robust flavor. Perfect for lovers of American-style grilled meat.

Beef from the USA, famous for its abundant marbling which makes it extremely tender and juicy after cooking.

Irish bull meat, with a strong flavor and compact fiber. Ideal for quick high-temperature cooking.

One of the most famous cattle breeds in the world, originating from Scotland. Very tender and finely marbled meat.

Prized Spanish beef, often associated with free-range cattle. Intense and characteristic flavor.

Prized Black Angus beef from South Dakota. Renowned for its excellent quality and buttery tenderness.

House specialty. A selected cut of meat specifically chosen to offer a unique taste experience.

A large platter of mixed grilled meats, perfect for two or more people. Includes a variety of meats such as beef, pork, and chicken, served with side dishes.

Premium Angus beef burger, served classically with fresh vegetables and fries. Juicy and flavorful.

A richer version with melted cheddar cheese and red onion for a bold flavor. Served with baked potatoes.

A huge and very rich burger with ingredients including egg and bacon. An explosion of flavors for those who are very hungry.

The most tender and lean cut of beef. Grilled to maintain its natural tenderness.

Beef fillet from Argentina, renowned for its intense flavor and exceptional tenderness.

Beef fillet served with a porcini mushroom sauce or garnish. A classic and elegant pairing.

Fillet served with a creamy green peppercorn sauce. The spicy flavor of the pepper contrasts with the sweetness of the meat.

Fillet cooked or served with a Barolo wine reduction. A rich and fragrant dish, very refined.

Grilled beef steak cut into slices, served on a bed of arugula. A light way to enjoy red meat.

Beef tagliata enriched with Pachino tomatoes and Grana Padano shavings. A complete and flavorful dish.

Meat sliced and flavored with fresh rosemary needles and olive oil. Simple and aromatic.

Tagliata served with thin slices of Colonnata lard that melt on the hot meat. Rich and enveloping flavor.

Sliced meat served with fondue or pieces of gorgonzola cheese. For lovers of strong flavors.

Beef tagliata accompanied by sautéed porcini mushrooms. A classic land-and-forest pairing.

Meat served with a balsamic vinegar reduction or glaze. The sweet and sour flavor enhances the taste of the meat.

Prized dish with sliced meat and a fragrant truffle cream. Elegant and very flavorful.

Fresh vegetables prepared according to seasonal availability. Ask the staff for the day's options.

Spoon dessert similar to crème brûlée. A soft, flavored cream covered with a crunchy caramelized sugar crust.

The most famous Italian dessert, made with ladyfingers dipped in coffee and mascarpone cream. Dusted with bitter cocoa.

Spoon dessert made with cream, milk, and sugar, thickened with gelatin. Served cold with various sweet sauces.

Small baked dessert with a heart of chocolate that remains melted and warm. Greedy and intense.

Cake made with crumbled shortcrust pastry, usually filled with cream or chocolate. Rustic and crumbly.

Light and refreshing frozen dessert made from lemon juice. Perfect at the end of a meal to cleanse the palate.

Cover charge and table service fee.