La Pergola

A specific multi-course tasting menu curated by the chef, likely featuring Turkish influences given the name. Includes a progression from seafood to meat, pasta, cheese, and desserts. Expect a high-end dining experience with complex flavor combinations.

A white wine vintage listed on the special menu, likely a suggested pairing. Sauvignon Blanc typically offers crisp acidity with notes of green fruit and herbs. Served chilled.

The full grand tasting menu featuring ten distinct courses. A comprehensive culinary journey showcasing the chef's signature techniques and seasonal ingredients. Ideal for a complete gastronomic experience.

A slightly condensed version of the gourmet menu. Includes seven courses, omitting the mushroom, scallop, and pre-dessert courses. Still offers a very full and diverse dining experience.

Raw or cured amberjack fish served with tender white asparagus. The dressing adds acidity and herbal notes. A fresh and elegant starter with delicate textures.

Langoustine (scampo) paired with an inventive artichoke preparation and luxury black truffle. Likely features sweet shellfish meat contrasting with earthy truffle and fresh artichoke flavors.

Buffalo meat that has been dry-aged for intense flavor, served with hearty grains and kale. Expect a robust, savory taste with rich meat texture.

Organ meat (thymus or pancreas) from a calf, prized for its tender, creamy texture. Served with leafy chard and the nutty aroma of smoked hazelnuts. A rich delicacy for adventurous eaters.

Rich and buttery duck liver pâté or seared slice. Cut with the brightness of lemon and floral chamomile notes. Smooth texture that melts in the mouth.

A delicate zucchini blossom deep-fried until crispy, served in a luxurious broth made from shellfish and saffron, topped with caviar. A sophisticated interplay of textures and salty, oceanic flavors.

The restaurant's signature pasta dish. Small, ravioli-like parcels filled with a liquid carbonara sauce that bursts in the mouth. Rich, creamy, and intensely savory.

Ring-shaped pasta stuffed with aromatic fennel. Served with tangy marinated anchovies. A dish balancing the anise flavor of fennel with the salty kick of fish.

Classic long pasta tossed with bitter wild greens and mixed seafood. savory and fresh, representing traditional Italian coastal flavors.

Creamy rice dish cooked with pungent blue cheese. Accompanied by sweet grapes and raw or lightly cooked scampi (langoustine). A complex dish mixing savory, sweet, and pungent elements.

Mild white fish fillet with a zesty citrus crust. Served with parsley root vegetable. Delicate and aromatic.

Firm white fish served with seasonal fruits and herbal aromas of lavender and tarragon. The sauce adds brightness. A floral and fruity approach to a seafood main.

Game bird meat, likely served rare to medium-rare, glazed with sweet and acidic flavors. Accompanied by root vegetables. Rich, gamey, and slightly sweet.

Premium cut of beef, tender and lean. Served with prepared savoy cabbage. A classic meat dish focused on high-quality ingredients.

An assortment of artisanal Italian cheeses presented table-side. Guests typically choose a variety of textures and milk types (cow, sheep, goat). Served with accompaniments like honey or jams.

A dining option allowing the choice of two savory dishes plus a dessert from the menu.

A dining option allowing the choice of three savory dishes plus a dessert from the menu.

A dining option allowing the choice of four savory dishes plus a dessert from the menu.

A complex tequila-based cocktail featuring aged Reposado. Flavored with rich notes of fig and cocoa, balanced by acidity and floral orange blossom. A sophisticated, possibly dessert-like drink.

A twist on the classic Old Fashioned. Made with bourbon whiskey and citrus-infused sugar oil (oleo saccharum). Strong, spirit-forward, and aromatic.

A variation of a margarita using smoky Mezcal instead of tequila. sweetened with agave nectar and balanced with fresh lime. Smoky, sweet, and tart.

The classic Italian aperitif with a floral twist. Equal parts gin, vermouth, and bitter Campari, infused with lavender. Bitter, sweet, and highly aromatic.

A whiskey cocktail blending American bourbon with smoky Scotch (Laphroaig). Uniquely flavored with dill. Smoky, herbal, and bold.

An inventive cocktail with a Sake base. Features smoky tea (Lapsang Souchong), fruity pear, and aromatic tonka bean, finished with olive oil for texture. Complex and savory-sweet.

A light and floral gin cocktail. Uses Japanese gin and French aperitif wine, accented with rosewater. Delicate, pink, and refreshing.

A floral gin cocktail sweetened with jasmine syrup. Includes mallow flowers and lime for balance. Sweet, tart, and very floral.