Ristorante Libratum - Bosco Della Spina Vescovado Di Murlo Menu
Ristorante Libratum - Bosco Della Spina Vescovado Di Murlo menu gallery
Choose your favorite dish
Aperitivi
Campari, Lemon o Aperol
Bibite
Antipasti di mare
Prawns flambed with diplomatico rhon and julienne of fennell with thyme and citrus juice
Smoked Salmon carpaccio, delicate baby greens salad, pecorino faleks with creamy citrus and ginger jus
Anchovies seasoned in parsley on bread crouton, Buffalo mozzarella and salted butter
Antipasti di terra
Selection of typical tuscan cold cuts for 2 people (Cold cuts, cheeses, croutons, honey, mustards, vegetables in extra virgin olive oil)
Zucchini and mint savory flan, served with a delicate pecorino di Pienza Cream, gorgonzola, and walnuts
Beef tartare knife sliced, mustard, julienne cruditè and maldon salt
Marinated beef carpaccio with aromatic herbs, served with a selection of reductions: truffle, wild berries and garlic
Chilled caprese soup, cherry tomato hearts, buffalo mozzarella and basil pesto
Primi di mare
Linguine pasta with seafood, scented with marjoram, bisque and fresh parsley
Homemade tagliatelle pasta with seared prawns flamed with Grand Marnier, zucchini and cherry tomatoes
Chickpea cream soup with rosemary, mussels in tempura on brioche bread
Primi di terra
Spinach soup, light yogurt and cubes of crunchy bread
Tortelli pasta stuffed with guinea fowl, truffle on pecorino sauce and veal sauce stock
Typical pici pasta with chianina Tuscany beef ragù
Homemade tagliatelle pasta with porcini mushrooms, garlic, rosemary and parsley
Secondi di mare
Cod in tempura on creamy of apple and freid vegetables
Seabass fillet flambeed with vermentino, white cabbage and sultanina, grained black olives and crocked vegetables
Scallops seared in clarified butter, served over a velvety zucchini and mint sauce, with bruschetta-style tomato
Secondi di terra
Chicken of Valdarno roll in porchetta-style, celeriac fondue and crocky vegetables in vinegar
Veal cheeck and its jus on chickpea fluffy and rosmary
Wild boar stew, with beans veloutè and baby salad
Vegetarian Grand-mix: spinach, flan courgettes, aubergines, potatoes and tomato grilled
Dalla Griglia
Florentine steak on hotstone with its side dishes (Min 1.2kg)
Sirloin sliced, grilled potatoes and seated courgettes
Lamb chops with vegetable flan and barbecue sauce
Contorni
Crunchi spinach sautèed with garlic and lemon
Mix Salad
Sautèed mushrooms
Babu beans in Tuscan-Style with sausage and tomato sauce
Grilled potatoes
Fried potates
Dolci
Traditional Tiramisù
Creamy mascarpone with berries and biscuit
Crème brulèe
Chocolate soufflè with warm pistachio heart
Traditional Sienese cantucci biscuits with Vin Santo
Cup of Icecream (Cream, chocolate, pistachio, strawberry)
Fresh fruit compote
Tiramisù with nutella
Caffetteria - Coffe Bar
At Ristorante Libratum - Bosco Della Spina Vescovado Di Murlo, the menu reads like a structured tour through Tuscan-inspired cuisine with a modern, slightly creative twist. From the aperitivi selection featuring Spritz, Prosecco Docg Extra Dry, Campari Orange, Americano, and Negroni, the experience sets a classic Italian tone, supported by a simple but complete drinks list including soft drinks and juices such as Coca-Cola, Sprite, and assorted fruit juices. The antipasti stand out for their variety, from seafood options like Coda di gambero sfumato al diplomatico and Carpaccio di Salmone affumicato, to land-based plates such as Battuta al coltello di manzo, Carpaccio di manzo marinato alle erbe aromatiche, and a refreshing Zuppa fresca ispirata alla Caprese.
The primi courses continue this balance, with refined dishes including Linguine allo scoglio profumato alla maggiorana, Tagliatelle ai gamberi scottati al Grand Marnier, and hearty Tuscan staples like Pici di pasta fresca con ragù di chianina and Tortelli di faraona e tartufo. Main courses elevate the offering further, featuring seafood highlights such as Filetto di branzino al vermentino and Capesante al timo, alongside robust meat dishes like Guanciola di vitello cotta a bassa temperatura, Spezzatino di cinghiale alla cacciatora, and Rollè di pollo di Valdarno in porchetta. The grill section adds traditional appeal with Bistecca alla Fiorentina, Tagliata di controfiletto, and Costolette di agnello.
Side dishes such as Funghi porcini trifolati and Patate alla griglia complement the mains, while desserts like Tiramisù tradizionale, Crème brûlée, and Tortino al cioccolato con cuore caldo al pistacchio round off the experience on a classic Italian note. Although no prices are listed, the menu suggests a refined yet generous dining experience anchored in regional ingredients and well-executed Tuscan tradition.