iO Italian Osteria Hansar

A classic Italian baked dish featuring layers of fried eggplant, rich tomato sauce, and melted mozzarella cheese. It has a soft, melt-in-the-mouth texture with a balance of savory cheese and tangy tomato. Served hot, often as a starter.

A creamy fresh Italian cow milk cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture. Served with savory accompaniments like cured ham and tart balsamic.

Raw beef tenderloin sliced paper-thin. It has a delicate, tender texture and fresh meat flavor, enhanced by sharp parmesan, peppery rocket, and lemon. A light and elegant appetizer.

A simple salad from Capri featuring sliced fresh mozzarella, tomatoes, and sweet basil. It offers a refreshing combination of milky cheese and juicy tomatoes. Typically seasoned with olive oil and salt.

Savory spheres of ground beef and pork, seasoned and cooked in a thick tomato sauce. They are tender and juicy. Topped with grated cheese for extra richness.

Large tiger prawns grilled and flavored with aromatic garlic and spicy chili. The prawns are firm and sweet, complemented by the savory glaze. A zesty seafood starter.

An assortment of seafood, typically squid and shrimp, coated in a light batter and deep-fried. Crispy on the outside and tender on the inside. Dipped in creamy aioli or spicy sauce.

A refreshing salad featuring crunchy raw fennel bulbs and sweet orange segments. It has a crisp texture and a bright, anise-like flavor balanced by citrus dressing.

Assorted vegetables cooked over a grill to impart a smoky flavor. Dressed with chimichurri, an herb-based sauce with garlic and vinegar. A healthy and savory option.

A crisp and tart salad made with fresh green beans and sour green apples. The vinaigrette adds a zesty kick. Light and palate-cleansing.

A hearty salad bowl topped with seasoned chicken pieces and roasted vegetables. The tartare sauce adds a creamy, tangy element. Filling enough for a light meal.

Savory Italian sausage paired with fresh arugula (rocket) and cheese. The salty meat contrasts with the peppery greens and sweet balsamic glaze. Rich and flavorful.

A Greek-style salad with salty feta cheese and crisp vegetables. It offers a fresh, crunchy texture with a savory, tangy profile from the cheese and olives.

A sweet and savory salad combining fresh greens with crunchy candied walnuts and tart apples. Parmesan adds a salty depth. Balanced by a rich balsamic dressing.

Earthy beetroot served with salty feta and sweet pears. Caramelized walnuts add crunch. A colorful salad with a mix of sweet, savory, and earthy flavors.

Ridged tubular pasta served with a rich, slow-cooked lamb meat sauce. The addition of lentils gives it a rustic, earthy texture. Topped with sharp Pecorino cheese.

Small, pinched pasta parcels stuffed with a savory meat filling. Served in a rich sauce or broth. A traditional dish from the Piedmont region known for its delicate texture.

Ear-shaped pasta typical of Southern Italy. Served here with a creamy saffron-infused white sauce and savory sausage pieces. Rich and aromatic.

Thin ribbon pasta served simply with butter and aromatic black truffles. The earthy, musky scent of the truffle is the star. luxurious and flavorful.

Thin pasta ribbons tossed with sweet prawns in a rich seafood sauce made from lobster shells. Brightened with fresh lemon and herbs.

Creamy Italian rice dish cooked with seafood stock and white wine. Loaded with an assortment of shellfish and squid. Rich, savory, and comforting.

Seafood pasta baked in a parchment paper parcel (cartoccio) to seal in flavors and moisture. Features a rich tomato and prawn bisque sauce. Opened at the table for a fragrant steam release.

Large tube pasta served with a generous mix of fresh seafood. The sauce is a flavorful blend of tomato and lobster stock. A hearty seafood dish.

Premium lamb chops grilled to preference, served with a smooth, nutty puree of Jerusalem artichokes. The lamb is tender and flavorful.

Half a chicken marinated for 12 hours for deep flavor, then grilled. Served with spiced potatoes and a stew of sweet peppers. Juicy and aromatic.

Beef oyster blade slow-cooked in dark beer until fork-tender. Served with creamy mashed potatoes and fried leeks for crunch. Rich and comforting.

A massive rib-eye steak on the bone, weighing over a kilogram. Grilled over charcoal for a smoky crust and juicy interior. Intended to be shared.

A 380g cut of ribeye steak, aged for tenderness. Known for its rich marbling and deep beef flavor. Served with potatoes.

A lean but flavorful cut of beef from the short loin. Grilled to order and served with roasted potatoes and condiments.

A premium cut of Wagyu beef known for extreme tenderness. Served with a rich wine sauce and elegant sides like celeriac puree. Melt-in-the-mouth texture.