In an intimate and sophisticated atmosphere, Ristorante Iacobucci offers an à la carte menu and distinctive tasting experiences, inviting guests to discover Chef Iacobucci’s memories, experiences and culinary inspirations.
Immersive, sensory journeys guided by elegance, authenticity and quality — the defining elements of his culinary style.
When making a reservation, please review the menu and inform us of any allergies so that we can tailor the experience to your needs.
For parties of more than four guests, one tasting menu must be selected for the entire table.
Since 2019
Chef Iacobucci reinterprets the cornerstones of Campanian culinary tradition, bringing them together with traditional meat dishes from Emilia-Romagna. This culinary journey allows the traditions of the two regions to merge and reinvent one another, with Agostino Iacobucci acting as an ambassador for their gastronomic union.
Welcome
Tomatoes and More…
Comacchio Eel, Citrus Fruits, Gin-Dressed Mixed Greens and Oriental Flavours
Cuttlefish, Garlic Foam, ’Nduja Oil and Lime
Naples Meets Emilia
Agnello cotto nel fieno, Castelmagno, spinacini, camomilla e limone
Pre-dessert
Babà: Classicism and Innovation
Final Treats
This tasting menu must be selected by the entire table.
Essenza
A journey to the origins of flavour, where every ingredient reveals its deepest essence.
Welcome
Langoustine and Beetroot
My Take on Pickled Vegetables: Carrot
Squid, Blue Crab, Mussels and Curry Bisque
Waffle, Wagyu Beef, Asetra Caviar and Onion Sauce
Spaghetti with Tomatoes from Our Garden Selection
Sweetbread, Parsnip, Sea Anemones, Agretti Greens, Tosazu and Liquorice Béarnaise
Pre dessert
Kiwi, Parsley, Yoghurt and Anchovy Drippings
Final Treats
This tasting menu must be selected by the entire table.
Essenza
A journey to the origins of flavour, where every ingredient reveals its deepest essence.
Welcome
Langoustine and Beetroot
My Take on Pickled Vegetables: Carrot
Squid, Blue Crab, Mussels and Curry Bisque
Waffle, Wagyu Beef, Asetra Caviar and Onion Sauce
Spaghetti with Tomatoes from Our Garden Selection
Sweetbread, Parsnip, Sea Anemones, Agretti Greens, Tosazu and Liquorice Béarnaise
Pre dessert
Kiwi, Parsley, Yoghurt and Anchovy Drippings
Final Treats
This tasting menu must be selected by the entire table.
Sensoriale
For those who wish to place themselves in the Chef’s hands and enjoy a complete gastronomic journey through memories, travels and discoveries.
A 12-course tasting menu, freely conceived and interpreted by Chef Agostino Iacobucci.
This tasting menu must be selected by the entire table.
Vegetarian Menu
From our garden to the table: a vegetarian journey freely interpreted by Chef Agostino Iacobucci.
The vegetarian menu is available exclusively for the entire table and must be requested at the time of booking.
Vegetarian Menu
From our garden to the table: a vegetarian journey freely interpreted by Chef Agostino Iacobucci.
The vegetarian menu is available exclusively for the entire table and must be requested at the time of booking.
À La Carte Menu
Starters
Tomatoes and More…
My Interpretation of Pickled Carrots
Squid, Blue Crab, Mussels and Curry Bisque
Cuttlefish, Garlic Foam, ’Nduja Oil and Lime
Comacchio Eel, Citrus Fruits, Gin-Dressed Mixed Greens and Oriental Flavours
38
First Courses
Naples Meets Emilia
Leprino Rabbit Tortelli with Genovese-Style Onion Sauce, Bitter Herbs and Truffle
Spaghetti with Tomatoes from Our Garden Selection
Risotto with Basil Pesto, White Prawn, Tomato, Pine Nuts and Lime
39
Main Courses
Red Mullet Prepared Scapece-Style
Pigeon, Olives, Anchovies, Barley, Plums and Its Own Little Raviolo
Sweetbread, Parsnip, Sea Anemones, Agretti Greens, Tosazu and Liquorice Béarnaise
Hay-Cooked Lamb, Castelmagno Cheese, Baby Spinach, Chamomile and Lemon
59
Sweet Temptations
Red Flower
Babà: Classicism and Innovation
Kiwi, Parsley, Yoghurt and Anchovy Drippings
20
Bread and cover charge: €5
Lurisia sparkling or still water: €5
Espresso: €5
À La Carte Menu
Starters
Tomatoes and More…
My Interpretation of Pickled Carrots
Squid, Blue Crab, Mussels and Curry Bisque
Cuttlefish, Garlic Foam, ’Nduja Oil and Lime
Comacchio Eel, Citrus Fruits, Gin-Dressed Mixed Greens and Oriental Flavours
38
First Courses
Naples Meets Emilia
Leprino Rabbit Tortelli with Genovese-Style Onion Sauce, Bitter Herbs and Truffle
Spaghetti with Tomatoes from Our Garden Selection
Risotto with Basil Pesto, White Prawn, Tomato, Pine Nuts and Lime
39
Main Courses
Red Mullet Prepared Scapece-Style
Pigeon, Olives, Anchovies, Barley, Plums and Its Own Little Raviolo
Sweetbread, Parsnip, Sea Anemones, Agretti Greens, Tosazu and Liquorice Béarnaise
Hay-Cooked Lamb, Castelmagno Cheese, Baby Spinach, Chamomile and Lemon
59
Sweet Temptations
Red Flower
Babà: Classicism and Innovation
Kiwi, Parsley, Yoghurt and Anchovy Drippings
20
Bread and cover charge: €5
Lurisia sparkling or still water: €5
Espresso: €5
Wine List
Our wine list is constantly evolving and features more than 700 Italian and international labels, with particular attention also given to organic and biodynamic wines.
