Menu 2025 - Sapori Solari
Get a taste of this menu
Explore the culinary offerings of this restaurant and let yourself be inspired.
Last update
October 30, 2025
Type of cuisine
Italian
All food photos (690)
Preset menus
Explore the chef's selection menus with diverse dishes at fixed prices. Some are bookable via TheFork, while others are available onsite.
No availability currently
Tasting menus
- La Vacca (for two)
- €120
- Beef tartare on the bone with bone marrow and anchovy mayo, Grana Padano and saffron fondue, and peppered pancetta powder (7) Salumi meatballs with pumpkin cream, gorgonzola fondue, cashews, and licorice powder (7,8) 1kg Pezzata Rossa steak Mixed sides
- Sapori Solari (for two)
- €110
- Herb & gin-marinated picanha carpaccio Bombette 4.0 with sweet and sour onions, capocollo chips, field mushrooms and goat’s cheese fondue (7) Grilled picanha 500g, Miguel Vergara selection 1 side of your choice 1 dessert of your choice
Starters
- Sapori Solari meat cold cuts
- €32
- M 20€ - XL 32€
- Cheese selection
- €18
- in a crescendo of flavours and seasoning
- Mixed board of cold cuts and cheeses
- €25
- complete Sapori Solari selection
- Beef tartare on the bone
- €18
- bone marrow and anchovy mayo, Grana Padano and saffron fondue, and peppered pancetta powder
- Pure marinated picanha carpaccio
- €17
- with herbs and gin
- Salumi meatballs
- €15
- with pumpkin cream, gorgonzola fondue, cashews, and licorice powder
- Bombette 4.0
- €15
- sweet and sour onions, capocollo chips, field mushrooms and goat’s cheese fondue
- Fava bean and chicory
- €15
- crispy black pork bacon, sweet-and-sour onion and peperone crusco
Pasta of the week
- Carbonoca
- €17
- crispy goose breast speck
- Pappardelle with white ragout
- €23
- of hand-chopped beef and lamb, porcini mushrooms, Taleggio fondue and toasted hazelnuts
Meats
- Fiorentina or ribeye of Prealpine Friesian
- €11
- Edoardo Gamba selection
- Fiorentina or ribeye of Pezzata Rossa
- €8
- Italian dairy cows
- Fiorentina or ribeye of Angus
- €9
- Grilled picanha 500gr
- €60
- Miguel Vergara selection
- Ribeye of Angus 500gr
- €60
- Grilled Friesian fillet
- €28
- Filetto all'Artù
- €32
- beef tenderloin with Gorgonzola fondue, porcini mushrooms, and ‘nduja from San Miele black pig
- Pig fillet
- €26
- with three peppers
- Beef tagliata
- €27
- sautéed wild chicory, balsamic reduction and pecorino cheese aged in walnut leaves
- Slow-cooked beef cheek
- €27
- with its own jus and sweet potato purée
Sides
- Rosemary potatoes
- €6
- Sautéed chicory
- €6
- Roasted pumpkin
- €6
- Marinated savoy cabbage
- €6
- Sweet potato purée
- €6
- Sautéed cardoncelli mushrooms
- €8
Dessert
- Chef’s Tiramisu
- €7
- dark chocolate shavings
- Cheesecake
- €7
- homemade cocoa or salted caramel topping
- White chocolate cream
- €7
- seasonal fruit coulis, cocoa and amaretto crumble
- Deconstructed pear tart
- €7
- with slow-cooked “Coscia” pears, mulled wine, low-temperature custard, citrus shortcrust pastry with chestnut flour and chocolate topping
- Extra dark chocolate brownie
- €7
- with vanilla ice cream, pecan and hazelnut crunch and salted caramel
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