Pantaleo kitchen’s has three souls.
One raw dedidcated to tartares and ceviche; the other warm done of soups, meats and fishes;
the last, exotic to tell you the mediterranean flavours.
Every ingredient was choosen trought the study of its supply chain to garantee the excellence.
The result is a menu that involves the guest
with dishes for every palate.
Pantaleo’s cuisine has three souls: a raw and sharp one dedicated to tartare and ceviche; a warm and appetizing with soups, meats and fish; an exotic to tell the flavors of the Mediterranean, each ingredient is chosen through the study of its supply chain, guaranteeing excellence, the result is a menu that involves the guest in a game of dishes and variations ideal for every palate.
The excellent refined, elegant bistro is able to satisfy the most demanding palates, the menu is exclusive:
on julienne of Verdure all’agro
in Pistacchi crust with Zucchini, Mint and Pachino sauce
Beetroot Hummus, Burrata Colatura and Cedar Cedar Celery
with soft frost of orange, fennel powder and sturgeon caviar Calvisius
in spicy and agro on Onions cruditè of al Lime and cashew powder
amiably spicy, mayonnaise of tomatoes and goji berries
with Cesanese and “Jaked Potato”
pork shoulder cooked at low temperature, frayed and served with Mediterranean Barbecue Sauce
tris with quail egg, Stracciatella and Taggiasca Olives
with Shitake, Blue Shropshire mousse and Beer reduction
Famille Boutrais Irlanda
David Harve Francia
Thierry Poget Francia
Karanteg Keraliou Francia
5j Paleta, Iberico 100% Bellota Patanegra, Iberico Bellota Chorizo, Smoked Bellota Iberico Pillow, Azul de Cueva, Ibores DOP, Manchego PDO
Parma Ham 24 Months Honest Ghirardi, Salame Gentile Podere Cadassa, Mortadella Bonfatti, Fiocchetto Podere Cadassa, Parmigiano Reggiano, Caciocavallo di Grotta BIO, Tuma Persa Siciliana, Pecorino di Grotta
“Canette de Barberie” ham, Goose fatty liver mousse, Goose fat liver Torcion all’Armagnac, Camembert, Comte 14 months, Morbier
crunchy or not, Cucunci, Mollica perfumed with oregano, and Colatura di Buffalo from Campania
with Cacio e Pepe sauce
Sponge of Pears, Pecorino di Paliano crumble and Taggiasche Olives
with Waffles of Plane and the Petals of Onion
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