Italy

Toscane

Florence

A Tuscan Florentine chef specializes in the authentic flavors of Tuscany, crafting dishes like Bistecca alla Fiorentina and ribollita with locally sourced, seasonal ingredients. Their cooking celebrates the simplicity and boldness of Tuscan cuisine, offering rustic yet refined dining experiences that reflect the region's rich culinary traditions. Examples menus:TUSCAN MEAT MENUSSTARTERS<ol data-start="179" data-end="864">
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Traditional antipasto toscano (selection of cold cuts, pecorino cheese, mixed bruschettas: fresh tomatoes, sausages, stracchino cheese, mixed grilled vegetables)
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Autumn caprese (roasted cherry tomatoes, pan-roasted mozzarella, oregano, olives, onions)
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Seasonal mixed green salad with goat cheese flakes, balsamic vinegar, mixed seeds
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Onion flan served with truffled pecorino cheese fondue, hazelnut crumbs, and savory bread chips
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Selection of marinated grilled vegetables with stretchy tomino cheese (V)
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Pappa al pomodoro arancino (deep-fried pappa al pomodoro)
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Selection of Tuscan cheeses served with fruit mustard, wine gelatine, and truffled honey
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</ol>FIRST COURSE 
8. Tonnarelli with carbonara sauce 
9. Big fusilli with roasted pepper and Tuscan sausage sauce 
10. Fresh trofie with handmade basil pesto, green beans, and diced potatoes (V) 
11. Ricotta and spinach “gnudi” dumplings with butter and sage sauce (V) 
12. Tagliatelle bolognese or wild boar ragu 
13. Traditional or vegetarian lasagna (V) 
14. Spaghetti "Sciue' sciue'" (slightly spicy fresh tomato sauce) 
15. Rigatoni with arrabbiata sauce 
16. Traditional ribollita (seasonal vegetable soup with stale bread and extra-virgin olive oil) 
17. Ravioli with duck sauceMAIN COURSE 
18. Chicken cacciatora style (stewed with onions, mushrooms, olives, tomatoes, carrots, bay leaves) 
19. Roasted pork tenderloin with vanilla-flavored shallots and sautéed rapini 
20. Pan-roasted beef fillet mignon with roasted potatoes and wilted Swiss chard (additional €5 per person) 
21. Saltimbocca romana style with herbed mashed potatoes 
22. Beef meatball with tomato sauce, served with peas and pancetta (Florentine style) 
23. Traditional eggplant parmigiana (V) 
24. T-bone beef steak with roasted potatoes and stewed zolfini beans 
25. Milanese-style cutlet served with French fries and handmade mayonnaise 
26. Lamb rack in mint and anchovies sauce with potato gratinDESSERT 
27. Panna cotta with red berries sauce 
28. Traditional tiramisu 
29. Artisanal mixed gelato with waffles 
30. Millefeuille with chantilly cream and raspberries 
31. Fresh fruit tart with custard cream 
32. Torta Caprese with whipped cream 
33. Sicilian cannolo with sheep ricotta, chocolate drops, and candied orange zest 
34. Chocolate salami with hazelnuts 
35. Chestnut crepes with goat ricotta, bitter orange jam, pistachios, and cinnamon<hr data-start="2644" data-end="2647">TUSCAN FISH MENUSSTARTERS<ol data-start="2687" data-end="2886">
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Creamed cod served with crunchy polenta
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Seafood crunchy panzanella
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Warm octopus and potato salad
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Crab meatballs served with smoked mayo
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Mixed warm seafood and vegetable salad
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</ol>FIRST COURSES 
6. Spaghetti with clams, bottarga, and lemon zest 
7. Risotto alla pescatora (mixed seafood and tomatoes) 
8. Cavatelli with anchovy, lemon, butter, and herbed breadcrumbs 
9. Paccheri with octopus ragu 
10. Pasta shell shape with shrimps, zucchini, and saffron sauce 
11. Sardinian “Fregula” with mussels, cherry tomatoes, and fresh basilMAIN COURSES 
12. Baccalà Livornese style with crunchy chickpeas and wilted spinach 
13. Salt-baked sea bass served with mixed roasted vegetables 
14. Swordfish steak with fresh tomatoes, capers, and olives 
15. Grilled king prawn with mixed grilled marinated vegetables and green salad 
16. Tuna tataki served with mixed julienne vegetables











DESSERTS 
17. Italian gelato served with fresh strawberries and waffles 
18. Fresh fruit tart with custard cream 
19. Traditional tiramisu 
20. Chocolate panna cotta 
21. Chamomile-flavored crème brûlée 
22. Lemon Torta Caprese served with burnt meringue 
23. Pear cooked in white Sangiovese wine with zabaglione cream and cocoa crumble 
24. Cocoa sponge with chocolate mousse and ganache fondant

Un plat de cabillaud crémeux accompagné de polenta croustillante pour un parfait équilibre des textures.

A creamy cod dish served alongside crispy polenta for a perfect balance of textures.

Een romig kabeljauwgerecht geserveerd met knapperige polenta voor een perfecte balans van texturen.

Cabillaud Crémeux avec Polenta Croquante

Creamed Cod with Crunchy Polenta

Romige Kabeljauw met Knapperige Polenta

Une salade de fruits de mer rafraîchissante associée aux saveurs traditionnelles de la Panzanella italienne.

A refreshing seafood salad combined with traditional Italian Panzanella flavors.

Een verfrissende zeevruchtensalade gecombineerd met traditionele Italiaanse Panzanella-smaken.

Panzanella aux Fruits de Mer

Seafood Panzanella

Zeevruchten Panzanella

Un bar délicat cuit en croûte de sel et servi avec des légumes rôtis à la perfection.

A delicate sea bass baked in salt and served with perfectly roasted vegetables.

Een delicate zeebaars gebakken in zout en geserveerd met perfect geroosterde groenten.

Bar en Croûte de Sel

Salt Baked Sea Bass

Zoutgebakken Zeebaars

Le dessert italien classique avec des couches riches de mascarpone, café et cacao.

The classic Italian dessert with rich layers of mascarpone, coffee, and cocoa.

Het klassieke Italiaanse dessert met rijke lagen mascarpone, koffie en cacao.

Tiramisu Traditionnel

Traditional Tiramisu

Traditionele Tiramisu

Découvrez l'essence de la côte méditerranéenne avec un menu centré sur les fruits de mer, offrant des saveurs fraîches et des moments inoubliables.

Experience the essence of the Mediterranean coast with a seafood-centric menu that brings fresh flavors and unforgettable moments.

Ervaar de essentie van de mediterrane kust met een zeevruchtenmenu vol frisse smaken en onvergetelijke momenten.

méditerranéenne

italienne

Un Festin d'Évasion Côtière

A Coastal Escape Feast

Een Kust Ontsnappingsfeest

Boulettes de crabe tendres accompagnées d'une mayonnaise fumée pour un contraste de saveurs riche.

Tender crab meatballs paired with a smoky mayo for a rich flavor contrast.

Zachte krabballen gecombineerd met een rokerige mayo voor een rijke smaakcontrasten.

Boulettes de Crabe avec Mayo Fumée

Crab Meatballs with Smoked Mayo

Krabballen met Gerookte Mayo

Des spaghettis classiques sublimés par des palourdes fraîches et les saveurs intenses de la bottarga.

Classic spaghetti elevated by fresh clams and the intense flavors of bottarga.

Klassieke spaghetti verrijkt met verse venusschelpen en de intense smaken van bottarga.

Spaghetti aux Palourdes et Bottarga

Spaghetti with Clams and Bottarga

Spaghetti met Venusschelpen en Bottarga

Espadon grillé servi avec un mélange méditerranéen de tomates, câpres et olives.

Grilled swordfish served with a Mediterranean blend of tomatoes, capers, and olives.

Gegrilde zwaardvis geserveerd met een mediterrane mix van tomaten, kappertjes en olijven.

Espadon aux Tomates et Câpres

Swordfish with Tomatoes and Capers

Zwaardvis met Tomaten en Kappertjes

Une panna cotta au chocolat soyeuse, le parfait dessert pour clore votre festin méditerranéen.

A silky chocolate panna cotta, the perfect ending to your Mediterranean feast.

Een zijdezachte chocolade panna cotta, het perfecte einde van je mediterrane feestmaal.

Panna Cotta au Chocolat

Chocolate Panna Cotta

Chocolade Panna Cotta

Un voyage à travers la Méditerranée ensoleillée avec des plats qui mettent en valeur les fruits de mer et les traditions culinaires italiennes.

A journey through the sun-soaked Mediterranean with dishes that showcase the best of seafood and Italian culinary traditions.

Een reis door het zonovergoten Middellandse Zeegebied met gerechten die het beste van zeevruchten en Italiaanse culinaire tradities laten zien.

Menus de Chef Raffaele Corona

Un Festin d'Évasion Côtière

Délices Méditerranéens