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A philosophy of taste

The menu of the San Martino 26 restaurant

The kitchen ofrestaurant San Martin 26, by Ardit Curri and his staff, represents a path aimed at usingraw material of great quality, both of the territory and of other places, which tell a personal story.

​A la carte menu
minimum 2 courses per person

To start


Jerusalem artichoke
Potatoes |juniper | capers
24

Roast Bottom

Browse  | potatoes | carrots | onions | herbs |crème fraîche

25

Mantis shrimp

Saucemantis shrimp | lentils

25

 Lampredotto of Calamari

Lampredotto |squid |garum Ofcalamari |sandwich | green sauce
24

Our pastas

Gnocchi

Ricotta az. Ag. Camporbiano | spinach |cinnamon

26

 Risotto

Mushrooms | saucekoji

28

Fettuccine Briache

Ham fat | shallot | Brunello di Montalcino

27

Buttons

Fromcuttlefish in black |tomato fermented | zolfini

28

*the characters inBold contain allergens

Between land and sea

 

Ash fennel

Hot dog of fennel | mustard in different consistencies

30

 Trout

Trout "mulin di bucchio" | celery | laurel |goat blue cheese | sea lettuce

36

Beef

Koji | kohlrabi | saucefish smoked | sorrel | chives

38

 Duck "az. ag. Scudellaro"

incrust | foie gras | endive

"for 2 people"

80

*our tasting proposal refers to the whole table
*our tasting offer is about all the customers on the table

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