À LA CARTE MENU

Young beef with sundried tomatoes, capers, olives and young Swiss chard
€ 22,00

Farm soft egg yolk “-40°C”, broccoli cream, anchovies from Ligurian Sea and egg white crispy sheets
€ 21,00

Octopus from Adriatic Sea with a sauce of burrata cheese and Sardinian Camone tomatoes
€ 22,00

Zucchini “Bomba” with Tartare sauce and sauteed spianch
€ 22,00

Mixed pasta produced by Gerardo di Nola with pureed white beans from Monti Dauni and spring vegetables
€ 28,00

Homemade cappelletti filled with ‘Nera di Palermo’ aubergines, baked cherry tomatoes, salted ricotta cheese and basil from Liguria
€ 26,00

Spaghettoni produced by Gerardo di Nola ‘cacio e pepe’, shrimps from Sanremo and fresh mint
€ 30,00

Risotto Gran Riserva Carnaroli with a cream of grilled pepper and juice of smooked scamorza cheese
€ 30,00

Roast leg of lamb with ‘trombetta’ zucchini, goat cheese and sweet and sour beetroot
€ 35,00

Milanese-style young beef sirloin with san Marzano Tomatoes and spring spinach
€ 37,00

Grilled squid from the Adriatic Sea with a sauce of carrot roots and leaves, citrus fruits and wild chicory
€ 37,00

Catch of the day in a panure of wild fennel, with asparagus and seafood zabaglione
€ 37,00

Selection of fresh and seasoned mixed cheeses with fruit ‘mostarda’
€ 22,00

VOCE moka tiramisu
€ 14,00

Meringue with red fruit ice cream, goat cheese foam and black pepper crumble
€ 14,00

Pineapple caramelized with rum, with cinnamon bisquit and coconut ice cream
€ 14,00

Toasted ‘panna cotta’, white chocolate mousse and peanut sponge cake
€ 14,00

SPECIAL MENU

The Menu Voce is a tasting menu composed of six courses, a gastronomic path created by our chef according to what the market offers daily. A little journey in the cuisine of VOCE where our dishes are always created according to our principles: excellent raw materials, Italian producers, territory, seasonality.

Menu for the whole table. Per person, excluding beverage € 120,00

A gastronomic experience inspired by one of the most important art movement in Italy in the Twentieth Century: the Spatialism. The perception of the work of art is completely rethought as well as the concept of space from which movement takes its name. The ‘space’ is intended as the sum of the categories of time, direction, sound, light.

Roasted octopus with cream of broccoli, lemon from the Amalfi Coast and radishes
Time. Time as personal and gastronomic memory and history.

Risotto Gran Riserva Carnaroli with ‘cacio’ cheese, pepper, zucchini and baked cherry tomatoes
Direction. Starting from a traditional element heading towards contemporaneity.

Baked young beef sirloin with carrots and sweet and sour beetroot
Light. Light as heat, as color.

Toasted ‘panna cotta’, white chocolate mousse and peanut sponge cake
Sound. The silence that precedes and follows every sound emission.

Per person, excluding beverage € 80,00

A menu designed for children with seasonal ingredients according to market availability.

First course, main course with side dish and water
€ 28,00