LIO PELLEGRINI

Description

The Summer garden is an authentic gem: an unexpected peaceful oasis in the city centre. 

Chef Giuliano Pellerini, from Tuscany, opened his restaurant in 1984. His mother Nila used to work in the kitchen and Giuliano got most of his inspiration from her, also replacing here when he grew up.

The restaurant is really particular, also due to the furniture that can even be purchased.

Offering traditional cuisine, including daily fish, meat and vegetable specials, with particular attention given to the presentation of the dishes.

The wine cellar offers a collection of Italy’s best labels, with a strong presence of Burgundy, Champagne and Bordeaux wines.

The menu also offers some Gin and Sambuco liqueur based aperitifs.

The restaurant is part of the LE SOSTE association and INGRUPPO (www.ingruppo.bg.it)

All the restaurant’s furnishings and objects are on sale with the possibility of consulting a catalogue with prices.

There is a lovely room at guests’ disposal for an overnight stay and reserved parking space.

 


La cucina, classica di tradizione,  segue attentamente le proposte giornaliere di pesce, carne e verdure con particolare attenzione alla presentazione del piatto.
La cantina raccoglie il meglio dell'enologia italiana con buona presenza di vini della borgogna, della champagne e di Bordeaux.

Sono presenti in Carta alcuni aperitivi a base di Gin e liquore di Sambuco.

Il ristorante fa parte dell'associazione LE SOSTE e INGRUPPO (www.ingruppo.bg.it)
Tutti gli arredi e gli oggetti del ristorante, sono in vendita con la possibilità di consultare un catalogo coi prezzi.
A disposizione dei clienti una bella Camera per il pernottamento e posto auto riservato.

Continue

The Summer garden is an authentic gem: an unexpected peaceful oasis in the city centre. 

Chef Giuliano Pellerini, from Tuscany, opened his restaurant in 1984. His mother Nila used to work in the kitchen and Giuliano got most of his inspiration from her, also replacing here when he grew up.

The restaurant is really particular, also due to the furniture that can even be purchased.

Offering traditional cuisine, including daily fish, meat and vegetable specials, with particular attention given to the presentation of the dishes.

The wine cellar offers a collection of Italy’s best labels, with a strong presence of Burgundy, Champagne and Bordeaux wines.

The menu also offers some Gin and Sambuco liqueur based aperitifs.

The restaurant is part of the LE SOSTE association and INGRUPPO (www.ingruppo.bg.it)

All the restaurant’s furnishings and objects are on sale with the possibility of consulting a catalogue with prices.

There is a lovely room at guests’ disposal for an overnight stay and reserved parking space.

 


La cucina, classica di tradizione,  segue attentamente le proposte giornaliere di pesce, carne e verdure con particolare attenzione alla presentazione del piatto.
La cantina raccoglie il meglio dell'enologia italiana con buona presenza di vini della borgogna, della champagne e di Bordeaux.

Sono presenti in Carta alcuni aperitivi a base di Gin e liquore di Sambuco.

Il ristorante fa parte dell'associazione LE SOSTE e INGRUPPO (www.ingruppo.bg.it)
Tutti gli arredi e gli oggetti del ristorante, sono in vendita con la possibilità di consultare un catalogo coi prezzi.
A disposizione dei clienti una bella Camera per il pernottamento e posto auto riservato.

Á la carte

APERITIF

Spritz Hugo with St. Germain – Gin Tonic (Bulldog Gin) – Cocktail Martini (Hendrick’s Gin) € 8

STARTERS (ONE PORTION / 1/2 PORTION)

Raw tuna, swordfish, shrimps, anchovies, oyster, prawns and amberjack. 32 25

Truffle-flavoured salad with Caesar's mushrooms, pine-nuts and gruyere. 30 25
White baby octopus with polenta 30 25
Warm fish soup with seafood. 33 ---
Piedmont knife-cut raw beef fillet 29 24
Warm mashed potato with baby squids, pennini, prawns and anchovy juice 25 ---
Piugì: mixed salad with savoy cabbage, tomato, anchovies, salmon and shrimps. 22 17
Adriatic sea scallops with truffle-flavoured duck foie gras. 27 ---
Grilled warm salad with baby squids and assorted fish with balsamic vinegar. 24 19
Fresh caviar with slightly scrambled egg and warm pureed potatoes. 55 ---
Fried egg, radicchio with leek, asparaguses and cheese sauce. 20 ---
Ttuna tartare, caviar and hazelnuts. 40 ---
Steamed delicacies from the sea, homemade mayonnaise 33 25

FIRST COURSES, EGG PASTA, RICE AND SOUPS (ONE PORTION / 1/2 PORTION)

Linguine with baby shrimps and sage. 23 18
Reginette pasta with pigeon and foie gras. 23 —
Spaghetti with fresh clams, tellins and sweet mullet bottarga. 23 18
Ricotta raviolis with fresh legumes, melted butter and cheese sauce. 21 15
Penne, red shrimps, pistachios and burrata cheese. 24 18
Meat ragout with tortelli and homemade fettuccine. 21 16
Three lukewarm soups at the same time: cannellini beans, fresh leek, tomato. 20 —
Risotto for two people with fresh seafood and citrus fruits sauce. cad. 25 —
Farfalle with squids, seafood, lobster and small Sicilian crustaceans . 24 18

FISH MAIN COURSES, MEAT AND VEIL OFFAL (ONE PORTION / 1/2 PORTION)

Adriatic sea-bass with potateoes, tomato and Ligurian olives. 43 ---
Sea-bass with couscous and vegetables . 25 ---
Turbot with crunchy asparaguses, curcuma and potatoes 25 ---
Italian sole Milanese-style and “mugniaia”-style. 35 ---
Lobster catalan (for two people), scampi, ginger and Mediterranean prawns each. 44 ---
Fried (for two people) baby squids, scampi, squids, shrimps, prawns, pennini and vegetables. each 36 30
Seared tuna with Summer flavours. 35 ---
Deboned and roasted pigeon with polenta crouton, legumes and foie gras. 31 26
Tuscan-style fried brains, tomato, zucchini flowers, rabbit, chicken, Pecorino cheese, liver and vegetables . 28 ---
Veil kidney cooked in oil and stewed scallions. 26 ---
Baked Angelo Croce Gorgonzola, our butter egg, fried porcini mushrooms. 27 ---
Figs, porcini mushrooms and foie gras. 29 ---
Fiorentina steak with white Sorana beans and fresh oil (for two people) each 32 ---
Piedmont beef fillet carpaccio with celery and Parmesan cheese. 33 26
Seared lamb loin with herbs (for two people) with honey sauce. each 30 ---


CHEESES

7 cheese varieties, toasted walnuts bread and pear confiture. 17 —

DESSERTS

“Zuppa inglese” Italian pudding and ice-cream. 15
Warm figs with Porto sauce. 15
Thin wild berries tart with custard. 15
The same warm tart with pears and hazelnuts and gianduja chocolate ice-cream. 15
Hugs & Kisses. (passion fruit, raspberries foam, chocolate and sorbet). 15
Pureed raspberries and chocolate-covered raspberries. 15
Watermelon pizza. 10
Warm cup with wild berries. 15
Fresh fruit with pink grapes, apricots, peaches, cherries...(two people) each 15
Crunchy apple puff pastry with ice-cream and cinnamon. 15
“Rich Cup” (creamy ice-cream, chocolate, coffee, almond brittle, meringues, sour cherries and waffles) 15
Pureed mango with caramelized fruit. 15
Flambé strawberries with homemade ice-cream. 15
Strawberries and vinegar. 15
Assorted sorbets with raspberries and passion fruit with Island pineapple. 10
Tuscan “Cantucci” homemade biscuits with Vin Santo sweet wine. 10
Moscato wine caramelized peaches with ice-cream. 15


PASSITO WINE PAIRING € 5

Boutique

All the restaurant’s furnishings are for sale.

 

Continue

All the restaurant’s furnishings are for sale.

 

€ 60

Menu Ingruppo

Every year between January and March the INGRUPPO association, composed of 20 mostly Bergamasco restaurants (here is the list: www.ingruppo.bg.it) proposes a fixed menu in each of the participating restaurants costing €60. It is complete with at least 4 courses, drinks and coffee.

Simply by calling, it is possible to reserve a table every day that the restaurant is open, specifying that you want to join the initiative.

By connecting to the above-mentioned site, it is possible, during the promotion, to view all the menus of the associated restaurants.

 

Continue

Every year between January and March the INGRUPPO association, composed of 20 mostly Bergamasco restaurants (here is the list: www.ingruppo.bg.it) proposes a fixed menu in each of the participating restaurants costing €60. It is complete with at least 4 courses, drinks and coffee.

Simply by calling, it is possible to reserve a table every day that the restaurant is open, specifying that you want to join the initiative.

By connecting to the above-mentioned site, it is possible, during the promotion, to view all the menus of the associated restaurants.