logotype Castello di Petroia

The Restaurant

 

The ancient Accumandugi Hall is now home to the restaurant of the Castle.

This charming room, with its authentic thick stone walls and small loophole windows has a warm, romantic atmosphere thanks to the boxed wooden ceiling and softly coloured walls. A candlelit dinner here is magical; the atmosphere of the past envelopes you and you cannot help but feel like the Lord and Lady of the Castle.

Combining fresh and natural ingredients, our Chef Andrea Laurenzi proposes a refined carte of local and sea cuisine, cooked with creativity and elegance.

The pleasure of dining in this beautiful and ancient place is enhanced by the courteous professionality of our Maitre Paolo with his exclusive and impeccable service.

The Restaurant is open every day from 8 pm to 10 pm.

Booking is required either by email ( This email address is being protected from spambots. You need JavaScript enabled to view it. ) or by telephone (075 920287).

 

Spring menu

Appetizer

Chianina veal tartare with olives, capers, onion and roasted bread - € 13,00

Umbrian sausages with crouton cooked with Sagrantino wine and cherries - € 11,00

Ham from Norcia , 24 months matured and caved cheese - € 18,00

Scrambled egg with black truffle from Norcia with crouton - € 14,00
    
Apples and  pomegranate  seasonal salad with honey and mustard sauce - € 12,00

Seared scallops with melon and zucchini milfoil - € 13,00


First Courses
    
Tagliatelle with Chianina veal marrowbone ragout, pumpkin flower and saffron cream - € 15,00

Gnocchi with  white lamb ragout, peppermint and caved Pecorino cheese - € 14,00

Ravioli filled with duck on a beans sauce with black truffle from Norcia - € 15,00

Hand-made “cappellacci” pasta filled with “burrata” soft cheese, on a light basil pesto sauce - € 13,00
      
Trenette pasta sauté with salty fish roe and scented bread crumbs - € 12,00


Main Courses

Grilled Chianina veal sirloin with with special salts and our extra virgin olive oil - € 18,00
      
Petroia’s chianina veal fillet sauté with Porto, with steamed asparagus - € 22,00
      
Pork fillet  with crispy bacon and home-made barbecue sauce - € 16,00
         
Guinea fowl fillet sauté with apples, cognac and pink pepper - € 18,00
    
Lentils soup cooked with Sangiovese wine, with monkfish wrapped in ham - € 20,00