A'CHIANCA Risto&Braceria

An all-you-can-eat dining formula focusing on dry-aged beef. It allows unlimited ordering of selected meat dishes. Excludes drinks and desserts.

A trio of raw beef tartares featuring three distinct flavor combinations. Includes toppings like savory zabaglione with anchovies, truffle with soft cheese, and gorgonzola with pear jam. Served chilled.

Thinly sliced raw beef served with mixed salad. Seasoned with puttanesca sauce, parsley sauce, and black olive crumble for a savory finish.

Slices of roasted beef served with a refreshing mango and lime sauce. The meat is tender and savory, balanced by the fruity acidity of the sauce.

Traditional meatballs cooked in tomato sauce. Topped with parmesan cheese and fresh basil. A comforting, savory dish.

A slow-cooked meat and onion ragout (Genovese style) served over cornmeal polenta. Rich, savory, and hearty.

An all-you-can-eat dining formula featuring Wagyu beef from Italy, Australia, and Japan. Focuses on marbled, high-quality cuts. Excludes drinks and desserts.

Raw Italian Wagyu beef chopped and seasoned. Served with creamy stracciatella cheese, sun-dried tomatoes, crumbled taralli crackers, and basil.

Thinly sliced raw Australian Wagyu beef. Served with a mixed salad and a green herb sauce.

Gourmet mini sliders made with Australian Wagyu. Features unique buns like turmeric and red rice, paired with toppings such as basil mayo, stracciatella cheese, and onion compote.

100 grams of premium A5 grade Japanese Wagyu beef (Kagoshima or Hokkaido). Known for intense marbling and melt-in-the-mouth texture.

An all-you-can-eat dining formula featuring Spanish meats like Iberian pork and beef. Excludes drinks and desserts.

Premium Iberian ham (Jamón Ibérico), cured and thinly sliced. Rich, nutty flavor with melt-in-the-mouth fat.

Toasted bread topped with oxheart tomato and lardo from Patanegra pigs. A savory appetizer with rich fat and fresh tomato.

Raw tartare made from Alentejana beef. Accompanied by stracciatella cheese, zabaglione, black truffle, and parsley sauce.

A large cut (1kg) of Rubia Gallega beef, a prized Spanish breed known for its rich, mature flavor and marbling. Typically grilled.

Beef fillet (tenderloin). The most tender cut of beef, lean and mild in flavor. Grilled to preference.

Sirloin steak. A flavorful cut of beef from the lower back, slightly firmer than fillet but with more fat and taste.

Rump cap steak popular in Brazilian cuisine. Covered by a thick layer of fat that renders during cooking, keeping the meat juicy.

Ribeye steak. A cut from the rib section, known for its marbling and rich, beefy flavor.

Chuck roll or neck cut. A flavorful cut often used for roasting or slow cooking, but can be grilled if high quality.

Beef short ribs cut crosswise. Popular in South American BBQ, featuring meat on the bone with layers of fat.

Florentine steak. A thick-cut T-bone steak traditionally from Chianina cattle, grilled rare over embers.

Beef ribs. Flavorful meat on the bone, often grilled or roasted.

Steak containing a T-shaped bone with sirloin on one side and tenderloin on the other. Offers two textures in one steak.

A large ribeye steak with the long rib bone left attached (resembling a tomahawk axe). Highly marbled and impressive presentation.

Still mineral water.

Naturally effervescent mineral water.

Carbonated soft drink.

Zero-calorie carbonated soft drink.

Espresso coffee. Strong and concentrated.

Craft beer.

Craft beer.

Craft beer.

Craft beer.

Craft beer.

Traditional Italian herbal liqueurs (bitters), usually served as a digestif.

Artisanal liqueurs, often fruit or herb-based.

Clear grape-based pomace brandy. Strong and dry.

Aged grape brandy, matured in wooden barrels giving it an amber color and smoother flavor.

A tasting set of rum paired with chocolate. A rich after-dinner experience.