RistoFante is the perfect place for those who love the freshness of the ingredients, chosen by those who are cooking, according to season.
Silvia and Titta, owners of the restaurant, boast great culinary experience both in Italy and abroad, at important restaurants, until their careers crossed paths.
In 1992, just over the age of 20, they decided to open Ristofante, and after just two years they attained entry into the JRE (Jeunes Restaurateurs d'Europe) association of young European restaurateurs.
He prepares the dishes, she takes care of the presentation on the table, a winning combination.
Their cuisine wants to pass on traditions by revisiting and adapting them to the times. For Silvia and Titta it is essential to meet the expectations of customers, so they never cease to be perfected, always in search of the best combinations and the best products.
In winter you will be welcomed into the elegant dining room, while the garden is the perfect place for a fresh summer dinner.
Among their guests are renowned names such as art critic Vittorio Sgarbi, journalist and writer Magdi Cristiano Allam and culinary specialist Edoardo Raspelli.
RistoFante is the perfect place for those who love the freshness of the ingredients, chosen by those who are cooking, according to season.
Silvia and Titta, owners of the restaurant, boast great culinary experience both in Italy and abroad, at important restaurants, until their careers crossed paths.
In 1992, just over the age of 20, they decided to open Ristofante, and after just two years they attained entry into the JRE (Jeunes Restaurateurs d'Europe) association of young European restaurateurs.
He prepares the dishes, she takes care of the presentation on the table, a winning combination.
Their cuisine wants to pass on traditions by revisiting and adapting them to the times. For Silvia and Titta it is essential to meet the expectations of customers, so they never cease to be perfected, always in search of the best combinations and the best products.
In winter you will be welcomed into the elegant dining room, while the garden is the perfect place for a fresh summer dinner.
Among their guests are renowned names such as art critic Vittorio Sgarbi, journalist and writer Magdi Cristiano Allam and culinary specialist Edoardo Raspelli.
The raw fish served is sterilised at -20 ° for at least 24 hours
Sicilian crustaceans are frozen on board the fishing vessels
Appetisers
Raw fish platter: scampi, prawns, tuna tartare, squid, Bergamasco sushi and oysters (depending on market availability) - €35
Half-serve platter of raw fish - €25
Smoked salmon tartare with creamy egg - €20
Calamari salad with marinated vegetables, ginger and turmeric - €18
Steamed asparagus, parmesan cream, quail egg and gomashio - €18
Duck foie gras terrine, artichoke and brioche bread - €25
First courses
Creamed asparagus risotto with taleggio cheese and scallop carpaccio (min. 2 people) - €20
Fresh black tagliolini, bottarga and prawns - €20
Fusilloni pasta with mussels, broccoli and chilli - € 20
Cream of peas, octopus and crispy bacon - €18
Potato gnocchi all’amatriciana - €16
Main courses
Fish soup, without bones, crostini with garlic - €25
“Saint Jaques” scallops with braised endives -€25
Tuna tagliata, capers, taggiasca olives and shallot - €24
Creamed salted cod with extra virgin olive oil and polenta - €20
Crumbed lamb loin with aromatic herbs - €23
Beef tagliata with roast potatoes (min. 2 people) - €23
The bread you are served is home made.
