Ottavo Colle - Bistrot con Cucina

A six-course surprise tasting journey from the chef. A complete culinary experience that guides the diner through different flavors.

The most complete nine-course journey. An extended gastronomic journey to savor the chef's entire culinary philosophy.

Tasting menu that allows you to choose dishes directly from the à la carte menu. Ideal for those who want to personalize their experience.

A broader version of the choice menu, allowing you to select a greater number of dishes from the à la carte menu.

A dish dedicated to raw fish lovers. It includes fresh crustaceans, fine Ancelin oysters, delicate carpaccio, and fish tartare.

Tuna fillet quickly seared to keep the inside raw and juicy. Served with a sweet almond paste, aromatic pesto, and citrusy Ponzu sauce.

Crustaceans marinated in citrus juice (ceviche) paired with a panzanella, a crunchy and flavorful Tuscan bread salad. A meeting between South America and Italy.

Gurnard prepared with a special technique to make the skin puffed and crispy. Served with a seafood accompaniment.

A fusion dish combining Peruvian Causa (potatoes seasoned with lime and chili) with sushi style. Garnished with raw fish and crustaceans.

Roasted octopus served with a mayonnaise made from its own water, soft potato foam, savory olive powder, crunchy hazelnuts, and truffle.

Long pasta dressed with a flavorful chicken cooking jus, enriched with small calamari, chanterelle mushrooms, and a fresh parsley sauce. A surf and turf dish.

An opulent reinterpretation of the classic carbonara. Likely enriched with luxury ingredients such as fine seafood (e.g., sea urchins) or truffles.

Fresh egg pasta served with lobster pulp, spicy Calabrian 'nduja, and fine Patanegra ham. A mix of sweet, spicy, and savory flavors.

A special dish created by the chef, representing his culinary signature. Ingredients vary based on creativity and season.

High-quality spaghettoni dressed with fresh clams and a sprinkle of mullet bottarga (dried fish roe), which gives an intense sea flavor.

Short fresh regional pasta served in a chickpea soup with a smoky note, accompanied by bitter chicory and cod. A rustic and comforting dish.