Osteria Numerosette

Octopus cooked using two different techniques to enhance its texture. Served with a flavorful tomato, olive, and caper sauce, fresh burrata, and olive powder.

Creative dish based on squid cooked in its ink, presented as a cappuccino with a soft potato cream on top.

Quickly pan-seared scallops. Accompanied by a sweet and aromatic puree of carrots, orange, and ginger with roasted peaches.

Mixed veal cuts served with celeriac and a classic aromatic green sauce based on parsley and anchovies.

Salmon marinated or cooked with myrtle. Served with a savory red pepper zabaglione sauce and spinach in a double texture.

Tender pork belly served taco-style. Dressed with red cabbage, spring onion, cilantro, and Asian hoisin sauce.

Pork fillet presented in layers. Accompanied by lentils, sweet figs, crispy guanciale, and balsamic vinegar.

Typical Sardinian semolina pasta similar to couscous but coarser. Served in potato broth with mint zucchini and grated bottarga (dried mullet roe).

Fresh pasta filled with shrimp and scallops. Dressed with a rich mixed seafood sauce.

Risotto creamed with gorgonzola cheese with fresh oyster and lemon tartare. Dish to share, price per person.

Interpretation of carbonara with a delicate fondue of pecorino di fossa, a aged cheese with an intense flavor.

Spaghettoni dressed with sweet and balsamic black garlic and spicy oil. Enriched with morel mushrooms and clams.

Small typical ravioli served with hunter-style lamb sauce, grated summer truffle, and smoked eggplant.

Sliced swordfish steak. Dressed with an emulsion of butter and lemon oil and a fresh tomato and olive vinaigrette.

Tuna slice prepared with aromatic green peppercorns.

Beef served with mustard and a hint of smoked peaty whisky.

Kangaroo meat fillet, lean and flavorful, glazed with cooked grape must. Accompanied by Jerusalem artichoke puree.

Fish with delicate white meat. Served with a creamy butter and cider sauce, accompanied by chard.

Young beef roast cooked at low temperature for maximum tenderness. Served with lemon-infused mashed potatoes.

Vegetables or daily side dishes vary based on market availability.

Charge for cover and bread basket. Price per person.