Logo i Tigli in Theoria

Welcome to our table

The menus of the restaurant i TIGLI in THEORIA are designed to offer guests both an experience of contemporary high cuisine and an unexpected path of balanced and refined tastes, featuring local and seasonal products.

Simbolo TheoriaÀ la Carte Menu

Our menu is designed to bring a Full-On experience through a gastronomic journey to be built together with you. Thus, we suggest you to create your own tasting adventure by choosing a minimum of 2 courses.

Starters

  • Foie Gras Rose flower, figs jam, tarragon, Rivo Gin reduction (1-3-7-12)
    € 36
  • Amberjack* tartare, Donax Clams* water, candied lemons, fermented tomatoes, parsley foam (4-12-14)
    € 36
  • Crispy courgette flower, ricotta cheese, courgettes puree (1-5-7)
    € 26

First Courses

  • Oyster leaves and Oman’s black lime Risotto (7-9-12)
    € 35
  • Linguine, Langoustines* Tartare, yellow courgettes (1-4-14)
    € 38
  • Ravioli filled with Ligurian style Rabbit, mustard “caviar” (1 - 3 - 7 - 8 - 9 - 10 - 12)
    € 35

Main Courses

  • Glazed Lobster* Tail, datterino tomatoes gazpacho, watermelon, nasturtium (2 - 7 - 13)
    € 48
  • Amberjack* tataki, Squid sauce, Sea-Urchins* mayonnaise, pak choi (4-5-14)
    € 45
  • Pigeon Breast, Pigeon Liver patè, celeriac, fermented datterino tomatoes (9-12)
    € 42
  • Glazed Marango beef fillet, fondant potatoes, chanterelle mushrooms, wild herbs (9-12)
    € 38

Desserts

  • Cherry (3-7)
    € 16
    Cherry compote, white chocolate and tarragon ganache, chocolate ganache, vervain gel

  • Coconut-Coffee-Cocoa (3-7-8)
    € 14
    Coconut cremoso, coffee granita, cocoa meringue, sugar tuille
  • Sweet Vegetable Garden (3-7-8-9)
    € 15
  • Home-made ice-cream and sorbets (7-8)
    € 12

The numbers next to the course refers to food intolerance and allergies.

Tasting Menu

  • Welcome by the Chef
  • Scallps* Carpaccio, stracchino cheese, Coral, lime, Squid ink Caviar (4-7-14)
  • Glazed Lobster* Claws, datterino tomatoes gazpacho, watermelon, nasturtium (2-7-13)
  • Wood-free range hen Egg cooked at 63°C, green asparagus vellutee, redbeetroots and spinach powder (3-7)
  • Ravioli filled with Ligurian style Rabbit, mustard “caviar” (1-3-7-8-9-10-12)
  • Amberjack* tataki, Squid sauce, sea-urchins* mayonnaise, pak choi (4-5-14)
  • Pre dessert
  • Salted caramel Gelato, passion fruit and hazelnut (1-3-7-8)
  • “Gran Espresso” coffee, our homemade pastry

€ 147

Wine pairing (six different glasses of wine) € 100

The numbers next to the course refers to food intolerance and allergies.

3 Courses Tasting Menu

  • Welcome by the Chef
  • 3 courses chosen by the Chef
  • Pre-dessert
  • Dessert
  • “Gran Espresso” coffee, our homemade pastry

€ 109

Wine pairing (four different glasses of wine) € 65

The numbers next to the course refers to food intolerance and allergies.

2 Courses Tasting Menu

  • Welcome by the Chef
  • 2 courses chosen from the TerraMare menu
  • Pre-dessert
  • Dessert
    To choose between:

    • Bianco – jasmine gelato, fermented raspberries, yoghurt sponge, white chocolate namelaka (1-3-7-8)
    • Oh my darling Clementine (1-3-7)
    • Home-made ice-cream and sorbets (7-8)
  • “Gran Espresso” coffee, our homemade pastry

€ 82

Wine pairing (three different glasses of wine) € 50

The numbers next to the course refers to food intolerance and allergies.

Lunch Menu

This Menu selection is comprised of 2 dishes, a dessert, the cover charge and the coffee.

€ 50

  • 63°C soft boiled egg, potatoes and leeks puree, spinach, raspberries (1-3-10)
  • Classic Beef tartare (1–3–10)
  • Saffron Risotto (7)
  • Tagliatelle with ceps (1-3-7)
  • Brased Veal Cheek with polenta crouton (9–12)
  • Veal sirloin steak, celeriac puree, chanterelles mushrooms (7)
  • Dessert of the day
  • “Gran Espresso” coffee

The numbers next to the course refers to food intolerance and allergies.

1. Cereals containing gluten, namely: wheat, rye, barley, oats, spelled, kamut or their hybridised strains, and products thereof, except:

a) glucose syrups made from wheat, including dextrose (*);
b) wheat based maltodextrins (*);
c) glucose syrups based on barley;
d) cereals used for making alcoholic distillates including ethyl alcohol of agricultural origin.

2. Crustaceans and products based on shellfish.

3. Eggs and products based on eggs.

4. Fish and product based on fish, except:

a) jelly fish used as carrier for vitamin or carotenoid preparations;
b) gelatine or Isinglass used as fining agent in beer and wine.;

5. Peanuts and products based on peanuts.

6. Soy and products based on soy, except:

a) oil and grease refined soybean (*);
b) natural mixed tocopherols (E306), tocopherol natural D-alfa, tocopherol acetate natural D-alfa, tocopherol succinate natural D-alfa based on soy;
c) vegetable oils derived phytosterols and phytosterol esters based on soy;
d) plant stanol ester product from vegetable oil sterols based on soy.

7. Milk and dairy products (include lactose), except:

a) whey used for making alcoholic distillates, including ethyl alcohol from agricultural sources;
b) lactitol.

8. Fruits in shell, namely: almond (Amygdalus communis L.), kernel (Corylus avellana), walnut (Juglans regia), walnut from acagiù (Anacardium occidentale), pecan walnut [Carya illinoinensis (Wangenh.) K. Koch], walnut from Brasil (Bertholletia excelsa), pistacchi (Pistacia vera), macadamia walnut or walnut from Queensland (Macadamia ternifolia), and their product, except for nuts used for making alcoholic distillates, including ethyl alcohol from agricultural sources.

9. Celery and products based on celery.

10. Mustard and products based on mustard.

11. Sesame seed and products based on sesame seed.

12. Sulphur dioxide and sulphites at concentrations above 10 mg/kg or 10 mg/liter in terms of SO2 Total to calculate for products as proposed ready for consumption or as reconstituted according to manufacturers instructions.

13. Lupine and products based on lupine.

14. Molluscs and products based on molluscs.

(*) And derived products, insofar as the process that have undergone is not likely to increase
the level of allergenicity assessed by the Authority for basic product from which they are derived.

*Due to the HACCP law and to safeguard our guests our raw fresh fish have to be frozen in short time to guarantee the maximum and total safety.