Flour-dusted wooden farmhouse table surface

Fresh burrata splitting open, cream oozing onto a wooden board

burrata di bufala

Hands pulling fresh pasta dough on a floured wooden board

pici all'aglione

Stasera — This Evening

Seven courses.
One story.

IBenvenuto— warm welcome, cold butter

IIBrodo— thirty-six hour bone broth

IIIPane— sourdough, fennel oil

IVPasta— grandmother's pici

VPesce— charred lemon, wild herbs

VICarne— bistecca, black truffle

VIIDolce— saffron panna cotta

Reserve Your Table→

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The Menu — Stagionale

A meal that begins
before the first bite.

Seven courses built from what the season allows. Each one arrives with the story of how it got here.

Warm focaccia bread with golden crust resting on a linen cloth with steam rising

Course 01

First impression

The warmth hits before you sit — cultured butter softening on heat, a curl of steam from something just arrived.

Benvenuto

Warm focaccia, cultured butter whipped with lemon zest, a smear of nduja for those who ask.

Steam curling off a shallow bowl of deep amber broth with tiny pasta pearls

Course 02

Before the bowl arrives

You smell it from across the room. Thirty-six hours of Chianina bone, roasted onion, a single bay leaf from the garden.

Brodo

Bone broth aged in the pot overnight. Tiny hand-rolled pasta. A spoon of black truffle butter melting on contact.

Artisan sourdough loaf being torn open revealing an open irregular crumb structure

III

Course 03

The sound before the taste

A crack — audible from two tables away. The crust gives. The crumb inside is open, irregular, alive with wild yeast.

Pane

Three-day sourdough, baked in a Dutch oven at dawn. Fennel pollen oil pressed the same week it arrives on the table.

Reserve Your Table

Fresh hand-rolled pici pasta twisted into nests on a flour-dusted wooden board

Course 04

Flour still in the air

A grandmother's wooden board, used every Sunday since 1962. The pasta is hand-pulled, thick enough to have texture, thin enough to feel silk.

Pici all'Aglione

Hand-rolled pici pasta in a slow-cooked garlic and San Marzano tomato sauce. Finished with aged Pecorino di Pienza.

Sea bass fillet with charred lemon halves and fresh wild herbs on a ceramic plate

Course 05

Scent of charred citrus

Lemon halves face-down on iron until black. The smoke carries something floral. The fish arrives underneath, barely touched by heat.

Branzino al Limone Bruciato

Wild sea bass, olive oil pressed this harvest, charred lemon, finocchio selvatico gathered from the hillside that morning.

Thick-cut Chianina bistecca resting on a wooden board with rosemary sprigs and sea salt

Course 06

Weight and warmth

The knife is unnecessary. The bistecca has been resting since the last course ended — patient, dark, ready.

Bistecca alla Fiorentina

Chianina T-bone, 45-day dry-aged. Rosemary, garlic, Sicilian sea salt. Served with cannellini beans braised in the drippings.

Golden saffron panna cotta trembling in a ceramic cup with a drizzle of Acacia honey

VII

Course 07

Gold on the spoon

Saffron from Abruzzo, steeped for three hours. The panna cotta trembles when it arrives. You pause before breaking the surface.

Panna Cotta allo Zafferano

Slow-set cream with Abruzzo saffron, aged Acacia honey, and a pour of Vin Santo from a producer we've visited every autumn since 2020.

hand-pulled pasta·wild fennel pollen·same-week olive oil·bone broth at dawn·hand-pulled pasta·wild fennel pollen·same-week olive oil·bone broth at dawn·hand-pulled pasta·wild fennel pollen·same-week olive oil·bone broth at dawn·

Chef's hands still and flour-covered on a wooden pastry board, patient and at rest

Patience is the only ingredient you cannot source, substitute, or rush. It is either in the kitchen or the dish suffers.

Marco Ferretti

Chef & Co-founder, Tavola

Photographed between the fourth and fifth course

Courses each evening

36h

Broth simmered overnight

Local producers, named

2019

First table set

The pergola — Thursdays through Sundays

Candles low.
Wine glasses half-full.

Twelve guests. One long table. An evening that earns its place in the story you tell on the drive home.

Anniversary dinnersFood-obsessed travelersCorporate evenings

Seatings for 2 to 12 guests

The table is set for you.

Select your date, choose the tasting menu, and arrive hungry.