Carte - Relais Le Jardin

Italien, Cuisine Contemporaine, Hôtels
Plats: 31
+393955245247

Carte

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Le restaurant de Florence propose 43 différents plats et boissons sur le menu pour un prix moyen de 23 €.

Plats Principaux Desserts Entrée Plat

Photos des plats

Images

Carte

  • Hors D'oeuvres

    Typical Tuscan “Fegatini” With Raspberries And Apulian Stracciatella Cheese Cream, Raspberry Vinegar Scented Sweet And Sour Onion And Puffed Tapioca
    Typical Tuscan “Fegatini” With Raspberries And Apulian Stracciatella Cheese Cream, Raspberry Vinegar Scented Sweet And Sour Onion And Puffed Tapioca
    27 €
    Red Corba Fish Tartare With Orange Marinated Radish, Lime Mayonnaise, Asetra Imperia Caviar And Olive Oil Scented “Pearls” With Green Apple Water
    Red Corba Fish Tartare With Orange Marinated Radish, Lime Mayonnaise, Asetra Imperia Caviar And Olive Oil Scented “Pearls” With Green Apple Water
    29 €
    Crispy Egg On Mugello Potatoes Mousse, Wild Fennel And Mullet Bottarga
    Crispy Egg On Mugello Potatoes Mousse, Wild Fennel And Mullet Bottarga
    25 €
    “Pine Scented Underbrush”: Roasted Chestnuts, Buttered Potatoes And Thyme Scented Porcini Mushrooms With Brunoise Of Black Truffle, Porcini Mushroom Powder And Foam, Pioppini Mushrooms And Pa
    “Pine Scented Underbrush”: Roasted Chestnuts, Buttered Potatoes And Thyme Scented Porcini Mushrooms With Brunoise Of Black Truffle, Porcini Mushroom Powder And Foam, Pioppini Mushrooms And Pa
    29 €

  • Plats Principaux

    Dijon Mustard Scented Deer Fillet, Chestnut Purée And Roast Pear On A Celeriac Cream
    Dijon Mustard Scented Deer Fillet, Chestnut Purée And Roast Pear On A Celeriac Cream
    38 €
    Sichuan Pepper Scented Quail Bird On A Jerusalem Artichoke Cream, Roasted Leek And Foie Gras With Plums Chutney
    Sichuan Pepper Scented Quail Bird On A Jerusalem Artichoke Cream, Roasted Leek And Foie Gras With Plums Chutney
    34 €
    Turbot Fillet With Beurre Blanc Sauce, Braised Radicchio With Star Anise And Lemon Scented Green Beans
    Turbot Fillet With Beurre Blanc Sauce, Braised Radicchio With Star Anise And Lemon Scented Green Beans
    38 €
    Low-Temperature Cooked Pumpkin With Curcuma Scented Black Beans, Buffalo Ricotta Cream From Campania And Black Truffle
    Low-Temperature Cooked Pumpkin With Curcuma Scented Black Beans, Buffalo Ricotta Cream From Campania And Black Truffle
    30 €

  • Desserts

    Persimmon Mousse With Crispy Orange On A Pomegranate Sauce
    Persimmon Mousse With Crispy Orange On A Pomegranate Sauce
    14 €
    Gianduia “Gem” With Salted Peanut Crumble, Basil Gel And Passion Fruit
    Gianduia “Gem” With Salted Peanut Crumble, Basil Gel And Passion Fruit
    16 €
    Necci Stuffed With Pistachio Scented Ricotta And Candied Orange Served On English Cream
    Necci Stuffed With Pistachio Scented Ricotta And Candied Orange Served On English Cream
    14 €
    Vacuum Cooked Pear With Chocolate Heart On Vanilla Pienza Pdo Pecorino Cheese Mousse
    Vacuum Cooked Pear With Chocolate Heart On Vanilla Pienza Pdo Pecorino Cheese Mousse
    16 €

  • Entrée

    Octopus Carpaccio Served With Fresh Field Salad, Raw Citrus And Balsamic Vinegar Drop
    Octopus Carpaccio Served With Fresh Field Salad, Raw Citrus And Balsamic Vinegar Drop
    16 €
    Sea-Bass Tartare Served With A Cream Of Greek Yoghurt And Avocado
    Sea-Bass Tartare Served With A Cream Of Greek Yoghurt And Avocado
    16 €
    Aubergin Parmigiana With Buffalo Mozzarella Served On Basil Velouté
    Aubergin Parmigiana With Buffalo Mozzarella Served On Basil Velouté
    14 €

  • Plat

    Squid-Ink Risotto With Squids And Chives
    Squid-Ink Risotto With Squids And Chives
    18 €
    Home-Made Black Cappellacci Stuffed With Stone Bass Served With Squid Sauce
    Home-Made Black Cappellacci Stuffed With Stone Bass Served With Squid Sauce
    16 €
    Home-Made Gnudi Served With Scorzone Truffle Sauce
    Home-Made Gnudi Served With Scorzone Truffle Sauce
    18 €

  • Dessert

    Sorbets In Crunchy Wafer Served With Wild Berries Coulis
    Sorbets In Crunchy Wafer Served With Wild Berries Coulis
    14 €
    Bavarian Cappuccino Cream Served With A Mou Caramel Sauce
    Bavarian Cappuccino Cream Served With A Mou Caramel Sauce
    14 €
    Wild Berry Italian Semifreddo With Vanilla Sauce
    Wild Berry Italian Semifreddo With Vanilla Sauce
    14 €

  • 7 Portate A Fantasia Dello Chef

    Verso L'esterno, Oltre I Confini Della Ragione, Con La Fantasia. La Mia Cucina Libera Di Esprimersi Verso Il Mondo, Che Ho Conosciuto Nelle Esperienze All'estero E Con L'occhio Sempre Rivolto
    Verso L'esterno, Oltre I Confini Della Ragione, Con La Fantasia. La Mia Cucina Libera Di Esprimersi Verso Il Mondo, Che Ho Conosciuto Nelle Esperienze All'estero E Con L'occhio Sempre Rivolto

  • Pera Cotta Sottovuoto Con Cuore Di Cioccolato Su Mousse Di Pecorino Di Pienza Dop Alla Vaniglia

    Verso L’interno, Il Mio Mondo, I Ricordi Di Bambino E Verso Le Impressioni Che Portiamo Dentro Sin Da Che Si Ha Memoria Dei Primi Sapori. Il Gusto Della Terra Da Cui Provengo, Il Rumore Del M
    Verso L’interno, Il Mio Mondo, I Ricordi Di Bambino E Verso Le Impressioni Che Portiamo Dentro Sin Da Che Si Ha Memoria Dei Primi Sapori. Il Gusto Della Terra Da Cui Provengo, Il Rumore Del M

  • 4 Courses Following The Chef’s Imagination

    A Vegetarian Reinterpretation Of His Cuisine Created By The Chef Claudio Lopopolo
    A Vegetarian Reinterpretation Of His Cuisine Created By The Chef Claudio Lopopolo

  • 7 Courses Following The Chef’s Imagination

    Eso Is A Look Full Of Imagination Towards The Outer World, Beyond The Boundaries Of Reason. My Cuisine Is An Expression Towards The World That I Have Explored During My Known Professional Exp
    Eso Is A Look Full Of Imagination Towards The Outer World, Beyond The Boundaries Of Reason. My Cuisine Is An Expression Towards The World That I Have Explored During My Known Professional Exp

    • Offres

    Offres exclusives du restaurant: Wild Berry Italian Semifreddo With Vanilla Sauce -70% pour 4 € !

  • Vacuum Cooked Pear With Chocolate Heart On Vanilla Pienza Pdo Pecorino Cheese Mousse

    Towards The Inside, My World, My Memories As A Child And The Impressions We Carry Inside Ever Since We Remember Our First Tastes. The Taste Of The Land I Come From, The Sound Of The Sea, The
    Towards The Inside, My World, My Memories As A Child And The Impressions We Carry Inside Ever Since We Remember Our First Tastes. The Taste Of The Land I Come From, The Sound Of The Sea, The

  • 4 Portate A Fantasia Dello Chef

    Lo Chef Claudio Lopopolo Reinterpreta La Sua Cucina Per Gli Ospiti Vegetariani
    Lo Chef Claudio Lopopolo Reinterpreta La Sua Cucina Per Gli Ospiti Vegetariani

  • First Courses

    Felicetti Single Grain Fusilloni Pasta With Duck Ragu, Lard From Colonnata, Valdichiana Garlic Cream And Green Sauce
    Felicetti Single Grain Fusilloni Pasta With Duck Ragu, Lard From Colonnata, Valdichiana Garlic Cream And Green Sauce
    30 €
    Homemade Tagliolini Pasta With Pienza Pdo Seasoned Pecorino Cheese, Smoked Paprika And Chicken Eggs Bottarga
    Homemade Tagliolini Pasta With Pienza Pdo Seasoned Pecorino Cheese, Smoked Paprika And Chicken Eggs Bottarga
    28 €
    Homemade Tortelli Pasta Stuffed With Thyme Scented Pumpkin, Served On A Chicken Reduction With Marinated Mazara Del Vallo Red Shrimps, Asetra Imperia Caviar, Crispy Beet And Tarragon Oil
    Homemade Tortelli Pasta Stuffed With Thyme Scented Pumpkin, Served On A Chicken Reduction With Marinated Mazara Del Vallo Red Shrimps, Asetra Imperia Caviar, Crispy Beet And Tarragon Oil
    35 €
    Risotto Margherita With Three Varieties Of Tomatoes, Pdo Buffalo Mozzarella Cream From Campania And Crystallized Basil
    Risotto Margherita With Three Varieties Of Tomatoes, Pdo Buffalo Mozzarella Cream From Campania And Crystallized Basil
    28 €

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