The Restaurant

Fortebraccio Restaurant


The genuine taste of traditional Umbrian cuisine is served with skill in the refined elegance of the "Fortebraccio" Restaurant, which is featured in the best gastronomic guides such as the Guide Michelin, Touring Club and Espresso, and it is often one of the reason why people chooses the Hotel.


HORS D’HOEUVRE
Soused Guinea fowl salad with crispy artichokes
 “Polenta”(cornmeal porridge)
flan and wild mushrooms with fresh cream and sausages
Fennel in “parmysan style” with Colfiorito red potato cream and truffle
Shredded seabass on a bed of green broccoli and truffle
Cream of leek soup with argentine shrimps marinated with Sicilian oranges

FIRST COURSES
Risotto “Vialone Nanao” with pumpkin, “taleggio” cheese and truffle
Home-made large noodles with salmi of game
Green potato dumplings with sweet blue cheese, wild mushrooms and walnuts
Fresh noodles filled with salt cod with ewe’s milk cheese sauce and truffle
Cannara onion soup with toasted bread slice and fontina cheese

SECOND COURSES
Eggs cooked in earthenware pot with smoked scamorza cheese and truffle
Boned rabbit filled with potatoes and chicken liversserved with spinach with butter and Parmesan cheese
Cut of sirloin with braised red chicory and truffle
Pork chateaubriand with bèarnaise sauce and truffle with pan-fried savoy cabbage and bread crumbs
Turbot served with swiss chards scented with smoked herring

OUR MAITRE’s SHOW COOKING
Umbrian ham and mixed salami with “Torta al Testo”
Angus tartare with bread thin slices
Beef fillet with green pepper
Crepes Suzette in “Hotel Maitre” style

OUR CHEF’s DESSERTS
Vanilla soufflè with chocolate sauce
Citrus fruit crème brulée
Apple pie with custard
“Crescionda” (chocolate and amaretti biscuits pudding)
with custard
Dark chocolate cake with soft heart and vanilla ice cream
 “Tozzetti” (dry almod and aniseed biscuits) with Vin Santo
Our Sorbets and Ice Cream

OUR TYPICAL UMBRIAN DISHES

HORS D’HOEUVRE
Mixed canapès (liver patè, mushroom, truffle, olives, mozzarella cheese and anchovies, tomato)
Wild mushrooms and taleggio cheese  puff pastries with pumpkin cream
Eggplant (parmesan style) with tomato and basil fondue

FIRST COURSES
Noodles with wild mushroom and diced tomatoes
Creamed risotto with chicory and smoked herring
Castelluccio lentil soup with rosemary

SECOND COURSES
Chicken in “cacciatora style” with “Torta al Testo” and spinach
Boned guinea fowl  with liver paté on a slice of toasted bread with pan-fried swiss chards
Wild boar chops braised with red wine and wild mushroom in a bread basket

DESSERTS
Tipsy cake (Spongecake soaked in Liqueur with layers of pastry custard)
 “Crescionda” (chocolate and amaretti biscuit pudding) with custard
 “Tozzetti” (dry almond and aniseed biscuits) with Vin Santo


La nostra Tavola per le tue Occasioni


Il nostro accogliente Ristorante, dove i sapori tipici della Cucina Umbra vengono abilmente rivisti dall'estro del nostro Chef, ed i suoi molteplici spazi sia interni che esterni, vi aspettano per qualsiasi occasione:

  • Cene aziendale o colazioni di lavoro
  • Feste di Compleanno
  • Feste di Laurea
  • Anniversari
  • Battesimi
  • Cene di San Valentino
  • Veglioni di Capodanno

ed ogni altra occasione vogliate festeggiare in un ambiente raffinato ed unico.
A disposizione per predisporre menù in base alle vostre specifiche esigenze, vi aspettiamo per farvi assaporare la nostra cucina.

La nostra Tavola per le tue Occasioni