Casual Fine Dining
at Vocabolo Moscatelli

Welcome to a culinary journey that celebrates a passion for food and authentic flavours. Here, the love of relationships blends with the curiosity to explore Umbria’s riches: winemakers and farmers are the storytellers.
In this corner of the world, “casual fine dining” meets the authenticity of the territory. You will discover how local products, chosen and tasted with dedication, are transformed into dishes that tell stories of people and places.
The pleasant setting, surrounded by nature, marries a friendly service that aims to put everyone at ease.
Let yourself be enchanted by the variety of Umbrian and other dishes, where freshness and seasonality combine harmoniously. Vegetable cuisine here becomes a sensory journey, to tell the story of the land through flavours.
Each dish is an invitation to share our passion and immerse yourself in a gastronomic adventure.
Welcome to a place where excellence meets simplicity, an expression of love and care for cooking.
Buon appetito, in the heart of Umbria, where true luxury is being able to know and appreciate what you’re eating.

Tasting Menu

green

artichoke
“russian salad” | blueberries | green leaves pesto | dashi

celeriac & potato
beetroot | hazelnut | miso

“chitarra” style spaghetti
lemon | caciocavallo cheese | pepper

"one"
jerusalem artichoke in different consistencies

tropical egg
vanilla | mango | ginger | red berries

70.

umbria

eel
beetroot | wasabi | wild herbs | homemade citrus kombucha

beef
egg | polenta | truffle | mushrooms

vegan ramen
dashi | tofu | miso | homegrown vegetables

pigeon
breast | leg & thight | paté | pan brioche | “vinsanto” slow foodpresidium

cannara onion
... what a cream caramel!

85.

trust the chef

a seven-course, freehand menu

100.

wine pairing

3 glasses

25.

5 glasses

45.

Menu

starters

artichoke
“russian salad” | blueberries | green leaves pesto | dashi
20.

celeriac & potato
beetroot | hazelnut | miso
18.

beef
egg | polenta | truffle | mushrooms
25.

ceviche
seabass | avocado | shrimp
28.

eel
beetroot | wasabi | wild herbs | homemade citrus kombucha
28.

first course

“chitarra” style spaghetti
lemon | caciocavallo cheese | pepper
20.

vegan ramen
dashi | tofu | miso | homegrown vegetables
20.

“bottoni”stuffed pasta
rabbit | brown sauce | “pure” caviar
25.

rice
beetroot| marinated trout | buttermilk
24.

second course

bao
lamb | truffle | capers pesto | “casa lontana” evo oil
26.

pigeon
breast | leg & thight | paté | pan brioche | “vinsanto” slow foodpresidium
35.

peruginastyle baccalà (salt cod)
tomato | plums | pine nuts
30.

"one"
jerusalem artichoke in different consistencies
20.