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

  • Crispy courgette flower, sheep ricotta cheese, topinambur, black garlic (1-5-7)
    € 27
  • Santo Spirito Octopus*, smoked potatoes, sorrel, Octopus mayonnaise (2-14)
    € 36
  • Goose Foie Gras terrine, Moscato flavoured peaches, redbeetroot pearls, chamomile gel (1-3-7-12)
    € 36

First Courses

  • Oyster leaves and Oman’s black lime Risotto (7-9-12)
    € 35
  • Linguine "Felicetti", Spillo Squid*, tomato’s water, Turbot* Roe (1-4)
    € 34
  • “Panna, Prosciutto e Piselli” Ravioli (1-3-7)
    € 38

Main Courses

  • Palinurus Rock Lobster*, Prawns* juice, sweet & sour redbeetroot, romanesco broccoli (2-7)
    € 58
  • John Dory* mediterranean style, potatoes terrine, olive and tomatoes powder, “Piennolo” tomatoes water, bergamot (4-5)
    € 45
  • Gray Rabbit “À la Royale”, Carmagnola peppers, Swiss chard (9-12)
    € 42
  • Poached egg, gold leaf, vegetable charcoal vichyssoise, raspberries powder (1-3)
    € 29

Desserts

  • The apricot (3-7)
    € 16
  • Potted chocolate (7-8-12)
    € 15
  • Twin-misù (1-3-7)
    € 15
  • Home-made ice-cream and sorbets (7-8)
    € 12

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

“The Earth and The Sea” Tasting Menu

  • Welcome by the Chef
  • Yellow Grouper* Carpaccio, Lorenzini Melon pearls and water, cucumber sprouts (4)
  • Crispy courgette flower, sheep ricotta cheese, topinambur, black garlic (1-5-7)
  • Goose Foie Gras terrine, Moscato flavoured peaches, redbeetroot pearls, chamomile gel (1-3-7-12)
  • Handmade Tagliolini, Palinurus Rock Lobster*, tomatoes water, sorrel gel (1-2-3)
  • Gray Rabbit “À la Royale”, Carmagnola peppers, Swiss chard (9-12)
  • Pre dessert
  • Potted chocolate (7-8-12)
  • “Gran Espresso” coffee, our homemade pastry

€ 147

Wine pairing (six different glasses of wine) € 100

Tasting Menus are proposed for the entire table – 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

Tasting Menus are proposed for the entire table – The numbers next to the course refers to food intolerance and allergies.

Lunch Menu

FROM TUESDAY TO FRIDAY FOR THE LUNCH
(Proposal not valid on public holidays)

Two dishes of Your choice, dessert, coffee and cover charge

€ 50

  • Egg cooked at 63° C, celeriac variation (3 – 7)
  • Veal Fillet Tartare, endine, “tonnata” sauce (1 – 3 – 4)
  • Risotto with Iranian saffron and Parmigiano 36 months (7 – 9 – 12)
  • Homemade Tagliolini pasta cooked in tomato water, Parmigiano crisp, basil gel (1 – 3 – 7)
  • Black Angus Skirt Steak, lingonberries, Brussels sprouts (5 – 9)
  • Salmon*, Belgian endive, pink pepper sauce, fondant potato (4 – 7)
  • Dessert: home made Italian Gelato
  • “Gran Espresso” coffee, our home made pastry

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.