MENU

  • BREAD AND APPETIZER SERVICE2.5

    (Per person).

ITALIAN STARTERS

  • BURRATA SALAD15

    Natural tomato, authentic burrata from the Puglia region, arugula, and fresh Genoa green pesto.

  • VITELLO TONNATTO16

    Roast beef with tuna mayonnaise and capers.

  • Artichoke on the Josper16

    With salt flakes.

  • Artichokes with carbonara sauce cooked in a Josper oven18

  • Sausage and Boold Sausage14

    With a smoky vinaigrette.

  • Calzone16

    Mozzarella, Pomodoro sauce, prosciutto di Parma, parmesan, and basil.

  • EGGPLANTS WITH PARMESANA WITH BURRATА STRACCIATELLA16

    Diced eggplant with sundried tomatoes, Parmesan cheese, burrata stracciatella cream and pesto.

  • BEEF CARPACCIO18

    Thin slices of beef with arugula, Parmesan cheese, and black truffle sauce.

  • TUSCAN COLD CUTS BOARD23

    Truffled mortadella, salami with fennel, coppa, and bread with guanciale (cured pork jowl). Tuscan pecorino cheese, truffle honey, grapes, and pear.

PIZZAS

  • BOLOGNESE16

    Beef, pomodoro sauce, Bolognese sauce, pecorino and parmesan cheese.

  • CARBONARA16

    Guanciale, pasteurized egg yolk, pecorino cheese and a touch of black pepper.

  • Barbecue with chicken15

    Marinated roasted chicken, mozzarella, pomodoro sauce, and barbecue sauce.

  • Vegetables15

    Mixed vegetables, pineapple, pesto sauce, pomodoro sauce and mozzarella.

PASTA AND RICE

  • SPAGHETTI WITH TOMATOE SAUCE15

    Classic Italian recipe made with authentic San Marzano tomatoes.

  • TAGLIATELLE WITH PESTO16

    With Genovese pesto and Parmesan cheese.

  • SPAGHETTI NERANO-STYLE17

    With provolone, Parmesan, basil, and zucchini.

  • PISTACHIO RAVIOLI18

    With burrata stracciatella and pistachio granules.

  • BOLOGNESE LASAGNA20

    Traditional recipe with bechamel and meat ragù.

  • SPAGHETTI CLASSIC CARBONARA23

    With guanciale, egg yolk, pecorino Romano cheese.

  • SEAFOOD RAVIOLI20

    Seafood-stuffed pastries with lobster sauce.

  • TAGLIOLINO WITH SHRIMP20

    Served with lobster sauce and herring roe.

  • SEAFOOD RISOTTO25

    With cuttlefish, shrimp, and mussels.

MEATS

  • JOSPER CHICKEN WITH HERBS23

    With baby potatoes and crunchy vegetables.

  • RIB EYE34

    Rinderfilet mit Pommes frites und Padrón-Paprika.

  • MILANESE WITH BLACK TRUFFLE38

    Breaded white veal fried in butter with egg and truffle, garnished with potatoes and arugula.

  • SKIRT STEAK55

    (800 g). Served with a side of potatoes and wild asparagus.

  • FLORENTINE STEAK80

    (1.2 kg) A large Tuscan-style ribeye steak, cooked in a Josper oven, served with potato wedges and roasted vegetables.

  • TOMAHAWK90

    (1,2 kg) With arugula, baked potato and glazed baby carrot.

FISH

  • JOSPER SEA BASS25

    With polenta and glasswort.

  • PISTACHIO TUNA27

    Breaded with pistachio cream and sundried tomato.

  • SALMON26

    Served with caponata and tender sprouts.
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Restaurante Florencia | Cocina Italiana Madrid
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