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Menu 2025 - Sette
Get a taste of this menu
Explore the culinary offerings of this restaurant and let yourself be inspired.
Last update
October 8, 2025
Chef
Ilaria Bovier
Type of cuisine
Italian
Menu photos (1)
All food photos (436)
Entrées
- Savory leek Soufflé
- €8
- Savory leek Soufflé with crispy speck, pumpkin velouté with pink pepper and golden panko crumble
- Beetroot and green apple Tartare VEGAN
- €9
- Beetroot and green apple Tartare with tofu cream and crunchy toasted almond crumble
- Autumn Salad: VEGETARIAN
- €11
- Autumn Salad: Seasonal mixed greens with truffle burrata cream, red and yellow cherry tomatoes, black olive cream, julienne carrots, and red radicchio
- Beef Tartare
- €13
- Beef Tartare with Dijon mustard, truffle aioli, cured and grated egg yolk and Grana Padano DOP crisp
- “Gran Tagliere dello Chef”
- €32
- Selection of local artisanal products High quality cured meats and mature cheeses. Mustards and compotes made by us. (Recommended for two)
Principal
- Spaghetti with orange-scented duck
- €10
- Spaghetti with orange-scented duck, carrot velouté, orange reduction and toasted pistachio crumble
- Purple potato Gnocchi VEGETARIAN
- €11
- Purple potato Gnocchi with gorgonzola cream, pear gel, walnut crumble and dried purple potato chips
- Risotto with pumpkin cream VEGAN
- €12
- Risotto with pumpkin cream, sun-dried tomatoes, tofu cream and basil oil
- Homemade beetroot Ravioli VEGETARIAN
- €12
- Homemade beetroot Ravioli stuffed with mushroom duxelles and Asiago cheese, served on caciocavallo cream with pecan nuts and pioppini mushrooms
- Spaghetti with rabbit ragout
- €13
- Spaghetti with slow-cooked rabbit ragout, confit cherry tomatoes, Taggiasca olives, and homemade tomato sauce
- Linguine with red shrimp
- €15
- Linguine with red shrimp, saffron cream, wild fennel gel and pistachio crumble
Second Courses
- Broccoli and chickpea Meatloaf
- €9
- Broccoli and chickpea Meatloaf with beetroot hummus and cashew crumble
- Stuffed Calamari
- €12
- Stuffed Calamari with black olives, capers and cherry tomatoes, served on potato cream with crunchy breadcrumbs
- Honey and mustard glazed Pork Fillet
- €14
- Honey and mustard glazed Pork Fillet with pomegranate balsamic reduction, orange-glazed carrots, lemon-marinated zucchini and toasted hazelnuts
- Slow-cooked Rabbit Stew
- €15
- Slow-cooked Rabbit Stew with Chianti wine, homemade tomato sauce and Taggiasca olives, served with crispy rosemary potato millefeuille
- Marinated Cod
- €16
- Marinated Cod with lemon, pink pepper and parsley, served with buttered cassava purée, parsley oil and black crispy coral tuile
Dessert
- Decomposed Millefeuille
- €8
- Decomposed Millefeuille with yoghurt ice cream, berry sauce and black salt Accompanied by chocolate crumble
- Vanilla Pavlova
- €8
- Vanilla Pavlova with pink salt custard, blueberry cream and amaretto powder
- Apple Chocolate
- €8
- Apple chocolate with milk chocolate quenelle Accompanied by white chocolate basil sauce
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