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
Cuttlefish, seaweed and buttermilk
Celery root with “tonné”, artichoke leaves, celery oil
Foie gras ?!?
Spaghettone, mantis shrimp reduction and chanterelles mushrooms
Vialone nano with grilled peppers, salted plum and gentian
Bismarck-style horse fillet
Pumpkin, courgettes and vermouth
Frangipane, rhubarb and goat’s milk fiordilatte
EURO 130/190 with 6 wines
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
Chioggia scallops, coral mayonnaise, marrow and green vegetable oil 30
Breaded mantis shrimp, reduced brodetto and tonné 30
Chicory hearts, green sauce, seaweed and dried mackerel 25
FIRST COURSES
Spaghettone Fracasso with white clams, garlic, oil and chili pepper 35
Vialone nano rice with liver, sunflower butter and mullet bottarga 30
Venere rice whit cuttlefish whit their ink, raw almond and fermented lemon 30
MAIN COURSES
Fried cuttlefish, white polenta and yellow beans in saor sauce 45
Grilled shrimp, bùsara and peanuts, kimchi oil 40
Bismark-style horse fillet, banana bagnacaoda and roasted liver 45
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, fig jam and dark chocolate 12
Plum salad, pomegranate molasses, salted oil 16
Almond frangipane, rhubarb,goat’s milk fiordilatte 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.