Osteria Radici

A starter of thinly sliced cured beef (bresaola) topped with fresh arugula. The concentrated meatiness and saltiness pair well with the slight bitterness of the arugula. Perfect with wine.

A dish combining creamy burrata cheese from Puglia, Italy, with sweet, ripe fruit tomatoes. The rich flavor of the cheese melts in your mouth with the fresh acidity and sweetness of the tomatoes.

A luxurious appetizer featuring 14-month aged prosciutto served with milky burrata cheese. The deep umami and saltiness of the aged ham are enhanced by the mellow cheese.

A regional dish from Puglia made with carefully pureed dried fava beans topped with tender stewed spinach. Enjoy the simple, gentle sweetness of the beans and the flavor of the vegetables in this wholesome dish.

Smoked scamorza cheese, known for its smoky aroma, is grilled to a fragrant crisp on an iron plate. Crispy on the outside and melted and gooey on the inside, the texture and smoky flavor of the cheese are appetizing.

A traditional Florentine dish of beef tripe slowly simmered in tomato sauce. Characterized by the unique texture of the tender tripe and the sauce infused with the umami of vegetables.

Uses homemade orecchiette, a short pasta shaped like an "earlobe." The sauce, flavored with the saltiness and umami of anchovies, coats the broccoli and chewy pasta well.

Spaghetti generously made with Italian bottarga (cured fish roe). A simple yet luxurious dish with the rich umami of the roe and the aroma of the sea filling your mouth.

A dish combining wide, homemade tagliatelle pasta with a tomato cream sauce infused with the umami of whole langoustines. The rich seafood flavor and creamy sauce coat the pasta perfectly.

Uses homemade chitarra, a square-cut long pasta. The sauce made from shredded French duck breast is rich, allowing you to fully savor the sweetness and umami of the duck fat.

Carbonara made with rich "Kujaku" brand eggs. Uses thicker 2.4mm noodles than regular spaghetti, creating a satisfying dish where the rich egg sauce and cheese cling firmly to the noodles.

A steak of Oonuma beef from Hokkaido, dry-aged for 40 days and grilled over charcoal. Enjoy the concentrated umami of the meat and the rich, nutty aroma developed through aging.

Bone-in lamb chops grilled to a fragrant crisp over charcoal. Enjoy the tender, fine-grained texture unique to lamb and the juicy richness of the fat in this simple dish.

A specialty dish from Puglia, Southern Italy, made by rolling Caciocavallo cheese in pork shoulder. Rich cheese melts out from the fragrant grilled pork, creating an exquisite harmony.

Homemade fresh sausage (salsiccia) seasoned with herbs and spices, grilled over charcoal. Enjoy the crispy skin and the rich juices that burst out with every bite.

Langoustines (scampi) coated with herb breadcrumbs and baked to a fluffy texture in a steam oven. The sweetness of the shrimp and the aroma of the herbs combine to create an appetizingly fragrant dish.

A representative sparkling wine from the Veneto region of Italy. It features a fresh aroma like green apples and a light effervescence, making it a dry wine that pairs well with the start of a meal or appetizers.

A Spumante from the prestigious Ferrari winery in Italy, made from 100% Chardonnay. This elegant, dry sparkling wine features fine bubbles and a fragrant aroma reminiscent of ripe fruit and bread crust.

A selection of wines by the glass, available daily. We offer multiple types of white, rosé, and red wines, allowing you to choose according to your meal or preference.

One of Italy's most popular beers. A Pilsner type made with high-quality malt, characterized by its fresh taste and balanced bitterness. It pairs well with any dish.

A famous red wine representing Tuscany. Primarily made from Sangiovese grapes, it has a balance of cherry-like red fruit aromas, firm acidity, and tannins.