Who is the chef at Ginevra Restaurant?

At Ginevra Restaurant, the chef is Paolo Antinori.

What is the average price when eating at Ginevra Restaurant?

If you plan to eat at Ginevra Restaurant, the average price should be around €70. The average price is calculated based on appetizer/entrée or entrée/dessert, excluding drinks. Prices have been provided by the restaurant.

Does Ginevra Restaurant have vegetarian options on the menu?

Yes, Ginevra Restaurant has been identified as having vegetarian options on the menu.

Does Ginevra Restaurant have gluten-free options on the menu?

Absolutely, Ginevra Restaurant has been identified as having gluten-free options on the menu.

Menu 2025 - Ginevra Restaurant

Get a taste of this menu

Explore the culinary offerings of this restaurant and let yourself be inspired.

Last update

November 26, 2025

Chef

Paolo Antinori

Menu photos (16)

All food photos (95)

Preset menus

Explore the chef's selection menus with diverse dishes at fixed prices. Some are bookable via TheFork, while others are available onsite.

Permanent TheFork offer

Starter

Ricordi di Sicilia | Sicilian Memories: €20
Tonno rosso marinato al Finocchietto selvatico, Uva passita e note di Arancia Marinated Bluefin Tuna with wild Fennel, golden Raisins and hints of Orange
Nassa: €20
Seppia nera alla griglia e Crema di Cicoria Grilled Cuttlefish with Chicory Cream
L'Astice e la Pastinaca | Lobster & Parsnip: €30
Astice nostrano scottato, Crema di Pastinaca, Salsa al Dragoncello e Pompelmo rosa Seared Local Lobster, Parsnip Cream, Tarragon Sauce, pink Grapefruit
Ricciola | Amberjack: €20
Ricciola al vapore, Salsa al Prezzemolo e Crumble di Funghi Steamed Amberjack, Parsley Sauce and Mushroom Crumble
Uovo, Patate e Tartufo | Egg, Potatoes & Truffle: €20
Uovo pochè da gallina biologica, Patate cremose e Tartufo nero “Angellozzi” Organic poached Egg, creamy Potatoes and “Angellozzi” black Truffle
Tartare: €20
Tartare di Filetto di Manzo, Crema di Tuorlo, Stracciatella e Polvere di Capperi Beef Tartare silky Yolk Cream, fresh Stracciatella, and a delicate dusting of Capers
Le tre consistenze del Cavolfiore | Cauliflower in three textures: €16
Cavolfiore al cartoccio, il suo Fondo all' Anice stellato Baked Cauliflower Parcel, cooking with Star Anise Sauce

Primi piatti

Paccheretti e Gamberi rosa | Paccheri and pink Shrimps: €20
Paccheretti “Latini” con Gamberi rosa, Salsa al Cocco e Cime di Rapa Paccheretti “Latini” with pink Shrimps, Coconut Sauce and Turnip
La nonna fusion: €20
Cappelletti ripieni di pane cotto a legna al sugo di brodetto all’anconitana e prezzemolo
Il polpo abbottonato: €24
Bottoni con Polpo di scoglio, Salsa del suo Ristretto, Pomodoro datterino e Cicorietta Bottons Pasta with rock Octopus, its own Reduction, Cherry Tomatoes and Chicory
Gualtiero: €22
Trucioli Marchesi al Sugo d’Oca dell’“Oasi delle Oche” e Spuma di Pecorino dei Sibillini Marchesi Curls Pasta with Goose Sauce from the 'Oasi delle Oche' and Sibillini Pecorino Foam
Tributo all'Emilia | Tribute to Emilia: €22
Cappellaccio di Zucca gialla Ferrarese con Burro tostato al profumo di Salvia e Crema di Parmigiano “Solo Bruna” Cappellacci Pasta with Ferrarese yellow Pumpkin, Sage-scented browned Butter and 'Solo Bruna' Parmesan Cream
Riso, Sogliola e Clementine | Rice, Sole and Clementines: €24
Riso Carnaroli Ferron, mantecato al Bianco di Sogliola, Clementine, Finocchio e Pepe del Madagascar Ferron Carnaroli Rice, creamed with delicate Sole Stock, Clementines, Fennel, and Madagascar Pepper

Secondi piatti

Gambero, Bietole e The Nero | Prawn, Chard and Black Tea: €32
Gambero blu della Caledonia grigliato, Bietole e Ristretto di Crostacei al Tè nero. Grilled Blue Prawn from New Caledonia, Chard and a Shellfish Reduction with black Tea.
Il Branzino in Crosta | Crusted Sea Bass: €28
Branzino al forno in Crosta di Funghi Baked Sea bass in a Mushrooms Crust
Lo stoccafisso all'anconitana 3.0: €28
Dalla ricetta centenaria di Adino Messi dell’Accademia Anconitana From the 100-year-old recipe of Adino Messi of the Accademia Anconitana
Quello che il Mare offre | Fresh from the Sea: €28
Pescato del giorno arrostito, Spinaci saltati, Carote gialle e Arancia Roasted Catch of the day, sautéed Spinach, golden Carrots, and Orange
Brodetto all'Anconitana: €28
Brodetto di Pesce senza spine secondo l’antica ricetta dell’Accademia del Brodetto all’Anconitana, servito con Crostini di Pane Boneless Fish stew prepared according to the ancient recipe of the Ancona Brodetto Academy, accompanied by crispy toasted Bread
Faraona | Guinea Fowl: €28
Faraona dell'”Oasi delle Oche”, Cioccolato Valrhona 85% speziato e Salsa Bordolese Guinea Fowl from 'Oasi delle Oche,' 85% spiced Valrhona Chocolate and Bordelaise Sauce
Il bohémien: €28
Filetto di manzo nostrano grigliato, salsa al porto e verdure di campo
Wellington Vegetariano | Vegetarian Wellington: €24
Wellington di Verdure e Legumi con Crema di Porro Vegetable and Legume Wellington and Leek Cream

Drinks

Mandarino e Salvia | Sage-kissed Mandarin: €12
Soffice al Mandarino e Salvia Mandarin and Sage Soufflé
La Panna come una volta | Traditional-style Cream: €12
Panna cotta all’Anice verde di Castignano e Caramello Green Anise Panna cotta from Castignano and Caramel
Portami in Sicilia | Bring me to Sicily: €12
Big Rocher al Pistacchio Grand Pistachio Rocher
Cuddle: €12
Cuddle al Cioccolato fondente Dark Chocolate Cuddle
Selezione di Gelati fatti in casa: €10
Selection of homemade Ice Creams
Sorbetti freschi pacossati: €10
Fresh Sorbets, lightly churned

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