Ristorante Il Cortile dal 1929

Long, thin fresh pasta with precious white truffle. An elegant dish with an intense, earthy aroma and a delicate, refined flavor.

Wide egg pasta served with porcini mushrooms. A classic with woodland flavors, rich and enveloping.

Thick, handmade Tuscan spaghetti, dressed with a rich Bolognese meat sauce. A hearty and very flavorful dish.

Short ridged pasta with tomato sauce, crispy guanciale, and pecorino cheese. Bold, savory, and slightly spicy flavor.

Spaghetti with a mix of seafood (mussels, clams, shrimp). A dish that brings the fresh, briny flavor of the sea to your table.

Fresh pasta similar to square spaghetti, served with clams and a sprinkle of bottarga (dried fish roe). Intense, savory, umami-rich flavor.

Spaghetti served with half lobster and cherry tomatoes. The sweetness of the tomatoes enhances the prized, flavorful meat of the crustacean.

Japanese Wagyu beef ribeye, famous for its intense marbling. The meat is incredibly tender and has a rich, buttery flavor that melts in your mouth.

Danish beef fillet, lean and tender cut. Can be served with a creamy green peppercorn sauce or simply grilled.

Danish beef cut. Generally tender and flavorful, cooked to enhance the natural taste of the meat.

Finnish Sashi breed Florentine steak (T-bone). Characterized by high marbling, making it very juicy and flavorful.

Italian Black Angus T-bone steak. Prized meat, tender and with a bold flavor, ideal for grilling.

Slices of roasted Danish beef served with black truffle. A refined dish that combines the tenderness of the meat with the unmistakable aroma of truffle.

Breaded veal cutlet, fried until golden, served with French fries. Crispy outside, tender inside.