Lazzaro1915
has been our family’s home for more than a century;
it is now the location of our present lives.

Our menu is the contemporary expression of this restaurant’s DNA
and we are its umpteenth interpreters.

The creative moment is immediate: in a few seconds the intuition goes away.
Our cuisine collects the snapshots of those moments… impressions developed by a sensitive and constantly evolving film: it’s US, portrayed in the present. We want to show you who we are now.

DNA 

An experimental menu based on trust.

Bri-oche, wild blackberries with rooibos


Shrimp cocktail, tosazu


Scallop, coral mayonnaise and marrow gratin


Squid, seaweed, buttermilk and coriander


Celeriac “tonné”, artichoke leaves, celery oil


Spaghettone, mantis shrimp reduction and chanterelles


Risotto with grilled peppers, salted plum and gentian


Amberjack “perfectly pink” and cacciatora


Apricot, cardamom and wasabi

Frangipane, rhubarb and smoked yogurt


EURO 130/190 with 6 wines

The choice of dishes is entrusted to the kitchen

As if soil could change its state… and dissolve to become raw material, and then ingredient, and finally cuisine. The soil which form the farmland that surrounds us and store the traditions is our land… the genetic and fluid theme between past and future.

LIQUID FARMLAND

A contemporary menu that starts from the origins.

APPETIZERS

Squid, buttermilk and seaweed marmalade, coriander 30
 Scallops, marrow gratin, coral mayonnaise and kimchi 30
 Celeriac “tonnè”, roasted peel demi-glace, celery oil 25

FIRST COURSES

Spaghettone with white clams, black garlic, samphire oil, chili pepper 35
 Parmesan risotto and milk cream with black truffle from Grappa and chanterelles 25
 Duck cappelletti in peking style, quince, carrot tops, buckwheat 28

MAIN COURSES

Grilled amberjack, lemon carrot and burnt soy mayonnaise 40
 Cacciatora style octopus, its own reduction, soft potato and parsley 35
 Perfectly pink black pork cheek, coconut and spicy root sauce 30

Sweet expression (not too sweet) of our cooking, where taste is more important than just a nice-looking dish.  

OUR OWN PASTRY-MAKING

Natural tastes and simple gestures.

DESSERTS

French puff pastry, plum jam and dark chocolate 12

Peach and walnut salad, elderflower extract, oil and salt 16

Almond frangipane, rhubarb, smoked yogurt ice cream 16

Discover. Taste. Match.
Then take notes and preserve.
That’s how our wine list was born, to collect every experience and preserve the meeting between food and wine… in the constant research of the best pairing!

WINE LIST

Much more than an instrument,
More of a story.

 PIERGIORGIO. DANIELA.

We evolve. We develop a shape. We process insights.
We know that yesterday’s cooking is necessary for today’s cooking and today’s cooking will be essential tomorrow.