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Illustrazione per Rifrullo Firenze, Davide Franchi
Illustrazione per Rifrullo Firenze, Davide Franchi
Illustrazione per Rifrullo Firenze, Davide Franchi
Illustrazione per Rifrullo Firenze, Davide Franchi

BRUNCH | 9:00-11:30

  • Avocado toast 10

    Toasted bread, avocado sauce, smoked salmon, crispy poached egg

  • Club sandwich 18

    White bread sandwich with chicken breast, lettuce, tomato, crispy bacon, eggs, soft herb cheese, served with French fries.

  • Pancakes 12

    Pancakes with maple syrup or nutella, cream and fresh fruit

  • Crunchy Granola 10

    Greek yogurt with crunchy granola, honey, and berries

LUNCH | 12:30 - 15:30

  • Vegetarian platter 14

    Grilled zucchini and eggplant, oven-roasted tomatoes, and seasonal vegetable strudel.

  • tuscan platter 14

    Cured ham, Tuscan salami, Finocchiona IGP, roasted ham, and chicken liver crostino.

  • Caprese Salad 12

    Buffalo mozzarella, tomatoes, crispy bread slices, basil oil.

  • Lemon and prawn risotto. 16

    Lemon risotto, marinated prawn tartare, lemon zest.

  • SPAGHETTO ai 2 pomodori 14

    Spaghetti with red and yellow cherry tomatoes, basil oil.

  • Tagliatelle AL RAGU' 15

    Tagliatelle di pasta fresca al ragù toscano

  • tagliata di manzo 25

    Tagliata di manzo con contorno di patate arrosto

  • POLLO PUNK 14

    Mixed greens salad with panko-crusted chicken, cherry tomatoes, and a yogurt & whole-grain mustard dressing.

  • Club Sandwich 18

    Sandwich di pane bianco fatto in casa, pollo, lattuga, pomodoro, bacon croccante, uova, formaggio morbido con erbette, servito con french fries

  • Tuna salad 13

    Mixed greens salad with capers, olives, tuna, and chef's special dressing.

  • POKè 16

    Choice of salmon or chicken, basmati rice, avocado, marinated purple cabbage, tomatoes, Greek feta, carrots, zucchini, and soy sauce

  • Spring Salad 13

    Mixed greens and arugula salad with white melon, pork loin, and toasted sunflower seeds.

  • Sous vide chicken thigh. 16

    Sous vide chicken thigh on a salad of zucchini, carrots, and cherry tomatoes, with a saffron dressing.

  • Service 2

Some raw materials are subjected to rapid temperature abatement in accordance with Regulation 852/04 of the HACCP Manual, while other products may be frozen or chilled at source based on market availability. For any information regarding substances and allergens, our staff will provide the necessary documentation upon request.