Who is the chef at La Pecora Nera?

At La Pecora Nera, the chef is Fabio Zucconi.

What is the average price when eating at La Pecora Nera?

If you plan to eat at La Pecora Nera, the average price should be around €60. The average price is calculated based on appetizer/entrée or entrée/dessert, excluding drinks. Prices have been provided by the restaurant.

Does La Pecora Nera have vegetarian options on the menu?

Yes, La Pecora Nera has been identified as having vegetarian options on the menu.

Does La Pecora Nera have gluten-free options on the menu?

Absolutely, La Pecora Nera has been identified as having gluten-free options on the menu.

Menu 2026 - La Pecora Nera

Get a taste of this menu

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

Last update

April 25, 2026

Chef

Fabio Zucconi

Menu photos (5)

All food photos (160)

Seasonal Dishes

Toasted Bread with Burrata Cheese, Honey and Truffle: €20
Steamed Asparagus: €14
Noodles with Truffle: €26
Fillet of Beef with Truffle: €45
Rossini Fillet of Beef: €50
Fillet of Beef with Foie Gras and Truffle

Hors D’Oeuvre

Gems from the EarthTorchon of Foie Gras, delicately scented with François Peyrot Cognac, served on a Pear and Red Berry Chutney: €20
“Taleggio” Cheese in a Brick Paste with Green Tomato and Tobacco Mustard: €18
Torchon of Foie Gras, delicately scented with François Peyrot Cognac, served on a Pear and Red Berry Chutney: €26
Gems from the Sea: €24
Scallops on a creamy pea purée, with crispy bacon and sour cream: €28
Tempura Soft-Shell Crabs with Wasabi Mayonnaise: €20
Amberjack Tartare, Greek yogurt and Marinated Cucumbers: €24
Mix Crudités from the Sea: €35
Steamed Prawns, Octopus, Scampi, Calamari, Vegetables and Basil Mayonnaise: €24
Cru Master Caviar 30 gr. with toasted Wholegrain Bread and Butter: €60

First Courses

Champagne Risotto with Saffron and Parmesan Mousse: €20
Ravioli stuffed with Asparagus and Burrata, with sautéed tips and hollandaise sauce: €20
Handmade Gyoza filled with Sheep’s Meat, served with Hay-Infused Milk Cream and Pecorino Sardo: €24
Fresh Pasta “Malfatti” with Gander sauce and Black Olive Powder: €22
Sardinia Fregula with Seafood, Prawns and Cuttlefish: €26
Spaghetti with Wild Clams: €25
Homemade Lemon Gnocchi on a Sweet Garlic Cream, with Seared Octopus, sun-dried Tomato Sambal, and Crispy Capers: €24
Linguine with Arugula Pesto, Toasted Pine Nuts, and Red Shrimp Marinated in Orange: €26
Pasta “Paccheri” With Spiny Lobster: €30

Second Courses

CBT Chicken Spring Roll on Sautéed Baby Lettuce, with Caesar Dressing and Sliced Grana: €24
Crispy Suckling Pig with Ginger Apples and Hazelnut Brown Sauce: €26
“Ossobuco” (Braised Veal Shank Slice) with Mashed Potatoes: €24
Beef tartare with its Dressings: €30
Beef Steak Florentine Style: €75
(for 2 People)
Seared Tuna, cooked Grape Must, Buttered Spring Onion and Katsuobushi: €26
Mixture of Fried Prawns, Squids and Vegetables: €26
“Pecora Nera” Fish Soup: €28
(Mussels, Clams, Spiny Dogfish, Prawns and Musky Octopus)
Charcoal Grilled Octopus with Pak Choi and Guacamole: €24
Turbot Fish glazed with Pistachios and Citrus Teriyaki, served with Topinambur Cream and Broccoli Rabe: €28
Fish of the Day: in Salt Crust, Grilled or Island Style with Vegetables: €35

Side Dishes

Mixed Salad: €7
Boiled Vegetables in Season: €7
Pan Fried or Sweet-Sour Chicory: €7
Roast Potatoes: €7
Fennels Parmigiana Style: €8

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