NOS Ristorante
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11:00 β₯΄ 23:00 / 11 AM β₯΄ 11 PM
menu_errore_carrello_disattivato (en)
ππΌπππΌ & πππππππ
π π πΏππΏπβπ ππππ πππ πππ πππππ ππππππ
19,90β¬
β¨ ππΌππππΌπππ ππππ π½ππππππ ππΎπΎππππ π½πππππ, πππππ πππππ πππππππ ππππππΏ π½π πππΌπ (8.90 β¬/g) β¨
Beppino Occelliβs butter melts slowly, the TartufΓ© tagliarin does its part β but then comes the moment: fresh Alba white truffle, shaved at the table like a late love confession.
Itβs not just aroma β itβs revelation.
Because truffle, as we know, carries weight β and this time, weβre giving it all.
A dish served with a ritual, not a recipe.
Every gram, pure emotion.
πππ’ππ©ππ ππππ©ππ€π£
π πΏππβπ πΏππππππ πππ, π½ππ π ππΌππ πππ
32,70β¬
Best seller
πππΌππππππππ, π½πππππ, πΎπΌπΎπππΎπΌππΌπππ, ππππππ πππππππ
A spaghettone that makes no compromises: bold, rough, intense.
It welcomes a rich, flavorful, creamy sauce. And then comes the summer truffle β no apologies, just aroma, charm, and pure persuasion.
Itβs the dish you choose when youβve already decided to treat yourself. Maybe too much. But too much love is always better than too little.
πππ ππππΏ ππ π½π πππππ
29,80β¬
ππΌπππΌππΏππππ ππππ πππππ ππΌππ ππΌππΜ
A white that refuses to behave.
The hare cooks slowly, surrendering to the scent of onion and wine, and turns into a sauce β elegant, yet untamed.
The pappardella embraces it, wide and rough, like a caress that ends in a bite.
A dish that flirts with purity and flips it upside down, like a rock ballad echoing through the woods of Trentino.
Seductive, defiant, unmistakably NOS.
πππ’ππ©ππ ππππ©ππ€π£
ππ βπππβπππ πππππππ
27,80β¬
β¨ πππΏπππΌπ½ππ ππππ πππ πΌ πππππππ ππ 2 ππππππππ β¨
Not just a risotto.
This is the risotto.
Every day Chef Mario selects the freshest market ingredients and creates a single recipe: sometimes meat-based, sometimes vegetarian, always seasonal and inspired.
A dish born in the moment, never the same, always NOS.
ππππΏππ πΎππΌππππΎ
28,90β¬
New
β¨ πππΏπππΌπ½ππ ππππ πππ πΌ πππππππ ππ 2 ππππππππ β¨
ππΌπππππ πππππππ
Not your usual packet from the pantry.
This risotto is made with selected Italian saffron pistils β not Turkish or any other origin.
From flowers, not powder: a slow extraction that becomes broth, bringing out all the fragrance, strength, and purity of true saffron.
A signature classic, crafted properly β no shortcuts.
πΌ ππππππ ππ ππππππΎπ
25,90β¬
ππΌππππππππ, πππΌπππ, ππππ, π½ππππΌππΌ, πππ
Time stands still for a round of tagliolino.
A delicate balance of sea, freshness, and creaminess that comes from far away β yet feels close.
Let the dish speak for itself.
π½ππππππΌ πΌπππΌππ
22,50β¬
πππππππΌπππΎππ π½ππππππππ
You wonβt find surprises, special effects or flashy tricksβjust a ragΓΉ done right, made with carefully selected veal and pork, slow-cooked with obsessive attention to balance. A Bolognese that doesnβt need to impress to be memorable.
ππππΎπΎππ ππππππππππΌ
21,40β¬
No frills, just pure tradition. Gnocchi alla Sorrentina the way theyβre meant to be: soft, coated in a rich tomato sauce that feels like home, baked to perfection with a layer of gooey, golden mozzarella that makes you want to dive right in. Every bite is a trip through the alleys of Sorrento, filled with the scent of basil and the warmth of a dish that never gets old. Classic? Yes. But some loves donβt need revolutions.
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