OUR MENU
An invitation to discovery and travel
Welcome to San Martino 26, a restaurant in San Gimignano where the tasting menu will take you on a unique culinary journey. Each dish tells a story of Tuscan creativity and identity, celebrating the finest ingredients and traditions reinterpreted with a modern twist.
Are you ready for an unforgettable gastronomic experience in the heart of Tuscany ? Each creation is born from a precise idea, continuous research, and the desire to offer a contemporary story, rich in flavor and authenticity . Our ingredients are seasonal, carefully selected, and crafted with respect to best express their characteristics, without compromise.
Ours is a contemporary Tuscan cuisine that celebrates the local area, combining technique and sensitivity, and evolving with the seasons. Our tasting itineraries in San Gimignano embody our most authentic vision: a journey of taste that evolves over time, remaining true to who we are.
STARTERS
Tuscan chicken liver
Tuscan chicken liver paté, tart green apple, wild rose, vin santo
19
Burrata
burrata, confit cherry tomatoes, Cantabrian anchovies, basil sauce
20
Beef
beef, watermelon, Pantelleria capers, sage-infused milk, watermelon sorbet
20
Octopus
roasted octopus, seasonal root vegetables sautéed and puréed, parsley
22
PASTA COURSES
Spaghettone all'aglione
spaghettone, tomato, Valdichiana aglione, basil
19
Risotto
burrata, friggitelli pepper cream, lemon grass
21
Fusillone Pasta
fusillone pasta, liguria mussels, Pienza pecorino cheese, beans
22
Stuffed Pappardella
stuffed pappardella with deer ragù, brown butter, fennel
23
SECONDI PIATTI
Charcoal-grilled T-bone steak
Fiorentina alla brace di carbone naturale
8,5 x100 gr starting from 1kg
Catch of the Day
pescato del giorno, fumetto ridotto, verdura di stagione
30
Cinta Senese Pork
Coppa di cinta, variazioni di zucchine
28
Carrot
carota caramelata, crumble di carota e yogurt alla curcuma
23
DESSERT
Bianco Bruciato
Warm burnt white chocolate molten cake, served with mango and passion fruit sorbet.
18
Pan Brioche & Confetture
Butter-toasted brioche with homemade rhubarb, citrus and bergamot preserves, served with vanilla ice cream
18
Torta Massese
Meringue mille-feuille with rice cream, candied citrus fruits and vermouth gel, served with citrus sorbet and crispy milk skin.
18