Menu 2026 - Castello Bonaria Restaurant
Get a taste of this menu
Explore the culinary offerings of this restaurant and let yourself be inspired.
Chef
Federico Vannini
Type of cuisine
Italian
Menu photos (5)
All food photos (43)
Gli antipasti
- Vegetables greenhouse mix of low temperature seasonal vegetables with forest fog
- €16
- Octopus* tentacle saffron, milk & sheep ricotta, toasted pine nuts
- €22
- Cuttlefish* filangè poached egg, mortadella cream black truffle flakes, chopped mushrooms & anchovies, fig oil wafer
- €26
- Calvisius caviar (10gr.) blinis with puffed yoghurt served with clarified butter curls, shallot
- €25
- Wholemeal bread croutons with chicken liver pâté, aromatic beef salami and chickpea cheese
- €16
I primi
- Homemade tagliolino, lemon ghee, calvisius caviar (10gr.)
- €30
- Mojito risotto with red snapper tartare, rum and mint
- €24
- Tuscan raviolo with guinea fowl ragout and brown sauce
- €20
- Homemade picio creamed with foundatore's pecorino cheese, raspberry bread crumbs, cantabrian anchovies, crunchy blackberry caviar
- €25
I secondi
- Cod with brown butter spinach, flavored bread crumble, confit cherry tomatoes
- €22
- Tuna in two consistencies, foie gras, black cherry syrup, beetroot sour
- €32
- Rabbit stuffed with truffled potatoes, grilled sweet spring onion blackberry & brachetto sauce, parsley oil
- €18
- 'Mucco pisano' fiorentina steak with rosemary roasted potatoes, seasonal vegetables
- €8
- Per hg
- Catch of the day (per hg)
- €9
- (Based on availability on the day) Served with backed potatoes and ratatouille
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