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umbria gourmet cuisine

Slide I Rodella Fine Dining Restaurant

Tasting Menus

Elemento Menu
  • Soft-boiled egg
    onion crumble, seasoned sheep cheese and truffle
  • Noodles with garlic cream
    smoked butter and truffle
  • Veal fillet with toasted almond butter
    truffle, spring onion and spinach
  • Madagascar vanilla cheesecake
    truffle, coffee crumble and honey ice cream
  • 4 COURSES MENU
    € 65
    Tasting menu is served individually and for all guests of the table
Identità menu
  • BBQ flavoured octopus
    broad beans and coconut air
  • Cereal Éclair with liver pâté
    pear and sweet sagrantino wine reduction
  • Noodles with coriander marinated tuna tartare
    dill breadcrumbs, crispy quinoa and dashi broth
  • Rabbit ravioli
    on tomato gazpacho and nettle
  • Mackerel
    with Cetara anchovy sauce, elderflower and roasted eggplants
  • Passion fruit duck breast
    with endive and celeriac puree
  • Raspberry sponge cake
    with tonka beans flavoured rice cream and candied rhubarb
  • 7 COURSES MENU
    € 85
    Tasting menu is served individually and for all guests of the table
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A la carte Menu

Hors doeuvres
  • Soft-boiled 65°egg
    € 14
    asparagus and amaranth breadstick
  • Sherry flavoured smoked quail
    € 14
    grilled spring onion and salted eggnog
  • Cereal Éclair with liver pâté
    € 15
    pear and sweet sagrantino wine reduction
  • Tuna with sour red onion
    € 16
    salty pine nuts crunchy lime flavoured mascarpone mousse and balsamic vinegar
  • BBQ flavoured octopus
    € 15
    broad beans and coconut air
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Starters
  • “Frange” pasta made with beetroot
    € 15
    served with leek and poppy-seeds
  • Rabbit ravioli
    € 17
    on tomato gazpacho and nettle
  • Risotto with cuttlefish ink
    € 22
    peas and cuttlefish in porchetta
  • Broad bean gnocchi with pigeon
    € 18
    onion, sheep's cheese and honey
  • Noodles with coriander marinated tuna tartare
    € 16
    dill breadcrumbs, crispy quinoa and dashi broth
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Fine dining restaurant

Main courses
  • Veal fillet
    € 24
    green apple chimichurri and anice flavoured dehydrated San Marzano tomato
  • Loin of lamb
    € 24
    eucalyptus, fermented asparagus and lime mayonnaise
  • Passion fruit duck breast
    € 20
    with endive and celeriac puree
  • Mackerel with Cetara anchovy sauce
    € 20
    elderflower and roasted eggplants
  • Turbot
    € 22
    orange leaf, potatoes, wild fennel and ginger dashi broth
  • National cheese selection
    € 17
    served with honey and candied fruits
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Desserts
  • Madagascar vanilla cheesecake
    € 10
    salted peanut, caramel chocolate and mango ice cream
  • Raspberry sponge cake
    € 10
    with tonka beans flavoured rice cream and candied rhubarb
  • Meringue
    € 10
    with cream and strawberry caipirinhas
  • Chocolate sablé tart with eggnog cream
    € 10
    apricots cooked in sweet moscato wine and burnt caramel
  • Baked apple
    € 10
    cinnamon ice cream, corn crumble and grape in moscato grappa
  • Homemade biscuits
    € 5
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