NO ONE EVER PUT ME OUT

Do you want to know where it all begins?

Read here… it’s taken from a true story.

WHERE THE FIRE BEGAN

The Selections of Hector-Bi

It was 2002, in Brazil, in the warm heart of a barrio where life flowed between music, smiles and dust. People cooked in the streets—to be together, to share what they had. Two parallel rows of bricks on the hard earth became a live, blazing grill. On top, banana leaves cut with a machete were used to cook, and the scent of smoke blended with the hot, humid air of the northeast.

Around me, children ran barefoot and shirtless, while the Brazilian elders taught me how to read the fire: understanding when to push the flame and when to wait in silence, because only then does the meat become real. I learned everything from them. The heat was intense, the coals alive, and the focus constant. And yet, in the midst of that warmth and simple poverty, there was a sincere happiness, made of music and sharing.

The first thing I ever cooked was a shark, then came the meat—Brazilian churrasco. That is where my love for the grill was born — the same love that still lives in every dish I create today.

Today, after a long journey, Era Ora has become the first Steakhouse in Europe. And every time I light the fire, I go back there: to the smiles, the red earth, and the greatest lesson I ever received — true fire never goes out.

Specialties

patanegra

Premium cut of Iberian ham, thinly sliced for an authentic tasting experience.

€ 35.00

special meat carpaccio (angus)

Angus carpaccio from a selected cut, served in Era Ora style.

CEVICHE BEEF

Recipe by Hector Bi, founder of Era Ora Steakhouse.
An iconic and spicy dish that combines acidity, freshness, and bold flavor.

CEVICHE FISH

Lightly marinated grouper carpaccio with citrus, served on a bed of leche de tigre with crunchy vegetables and chives.

Cheese special tasting

Five selections of cheeses chosen for contrast and harmony, served with small garnishes

Tartare

They are made from the fillets of our selections.

Beef tartare 

Classic beef tartare, hand-chopped and served simply with oil, salt, and lemon zest to enhance the authentic flavor of the meat.

tartare la nostra 

Italian beef tartare with salt, oil, a pinch of pepper, a touch of French mustard, and spicy tabasco, served on a base of toasted breadstick crumble.
Recipe by Hector Bi, founder of Era Ora Steakhouse.

Braciami ancora tartare

Recipe by Chef Paola Marsella, perfectly balanced between delicacy and intensity.

NEANDERTHAL TARTARE

With bone marrow, caviar, and dehydrated egg yolk. Aberdeen Angus selection (for 2 people).
Recipe by Chef Paola Marsella.

TUNA TARTARE

Fresh tuna, hand-cut into large cubes, seasoned with Maldon salt, lemon zest, and oil, served on a hand-cut avocado base, with a small fresh fruit composte and blanched red onion petals.
Recipe by Chef Nicola Soria.

With caviar and 2 blinis – €39.

Fish tartare (catch of the day)

Fresh fish, hand-cut into large cubes, seasoned with oil, Maldon salt, and lemon zest, accompanied by sweet black grapes, cucumber petals, and radish slices, served with an orange and Cointreau sauce.
Recipe by Chef Nicola Soria.

Pasta

Pomodorini

[Choice of pasta]
Pasta cooked al dente, Italian style.

Spaghettone al ragù abruzzese

A classic ragù from Abruzzo, the grandmother’s recipe from my hometown.
Pasta cooked al dente, Italian style.

Linguine with Lobster

Linguine with lobster enveloped in its bisque, served at the table to release its full marine aroma.
Pasta cooked al dente, Italian style.

Calamarata with Local Fish

White ragù with lemon zest.
Pasta cooked al dente, Italian style.

Scialatielli with Shelled Mussels and Pata Negra

Sautéed with Pata Negra lard and garnished with crispy Pata Negra.
Pasta cooked al dente, Italian style.
Preparation time: 25 minutes

Angus CrÊpe

White ragù of Scottish Angus with Puglian buffalo burrata.

Tortellaccio with Grouper

Pasta made with 20 egg yolks, stuffed with grouper fillet, served with butter and sage.
Pasta cooked al dente, Italian style.

ABRUZZO

My land, where fire has learned to speak.
Between the Adriatic Sea and the Gran Sasso mountains lies a rugged and proud land: Abruzzo.
Here, the wind smells of burning wood and wild herbs, hands know hard work, and the cuisine is made of truth.

It is a land where fire is not feared, but respected.
Where flavor is born from simplicity, sacrifice, and embers.
Every dish tells an ancient bond, a promise between the cook and the diner: no masks, only soul and substance.

Arrosticini ( 28–30 g)

The ultimate symbol of Abruzzo: small skewers of sheep meat grilled over live embers.
Crispy outside, juicy inside, they tell the story of shepherds, fire, and patience.

Min. 5 pcs

Handmade Arrosticini – (30–33 g) (THE ORIGINALS)

Created by Delio and his wife in Villa Celiera, birthplace of authentic arrosticini.
Delio is writing the official Arrosticino guidelines.
Bigger, juicier, hand-cut, and skewered by his wife and the women of the mountains.

“Cacio e Ove” Meatballs – (3 meatballs)

An ancient recipe passed down through farming households.
Soft cheese and egg meatballs, cooked in tomato sauce, with an intense and enveloping aroma.
A simple dish, yet full of the heart and strength of Abruzzese tradition.

Grilled Sausage

Pork sausage slowly cooked over live embers, fragrant and juicy.
A straightforward and rustic dish, true to Abruzzese tradition: the pure taste of fire.
Served with a farmhouse salad of cucumber, tomato, and onion.

Liver Sausage

Abruzzese peasant specialty made with pork and liver.
Spicy, intense, and genuine: a bite that tells the most authentic soul of the mountains.
Served with a farmhouse salad of cucumber, tomato, and onion.

Grilled Lamb

NOT JUST STEAKS…

The flame is the same. Only the flavor of the journey changes.

Octopus Tentacle Like You’ve Never Tasted

Twenty-four hours of slow cooking make it tender and glistening. Regenerated on the grill with Italian acacia honey, it rests on a fragrant leche de tigre and green apple leaves. Bone marrow sauce, chives, and a spicy touch seal a balance between sea, fire, and memory.
Concept, Recipe and Execution by Hector-Bi – Founder of Era Ora Steakhouse

€ 35.00

Scottish Aberdeen Angus Fillet
(approx 300 g)

A noble cut cooked over live embers until the core reaches 47 °C, where the meat remains juicy and gently smoky. Served with crispy vegetables and Korean “crab mushrooms,” accompanied by bone marrow sauce and chimichurri foam. A perfect balance between power and grace.
Concept, Recipe and Execution by Hector-Bi – Founder of Era Ora Steakhouse

€ 50.00

Australian Wagyu Fillet (approx 250 g)

Premium Australian Wagyu cooked on the grill to release the natural sweetness of its fat and its unmistakable marbling. Served with crispy vegetables and lemon–thyme mustard. The flavor is rounder and more enveloping, the texture silky like velvet.
Concept, Recipe and Execution by Hector-Bi – Founder of Era Ora Steakhouse

€ 80.00

Spanish Picanha – The Breath of the Mountain

Slow-cooked for six hours at low temperature with mountain herbs, then finished on the grill and brushed with hot tallow for a golden, fragrant crust. Crispy vegetables and chimichurri sauce complete a tale of fire, patience, and authenticity.
Concept, Recipe and Execution by Hector-Bi – Founder of Era Ora Steakhouse

€ 50.00

Surf and turf

When the grill meets the sea, the poetry of contrast is born.

OCEAN’S EMBRACE – Scottish Aberdeen Angus Fillet with Langoustine and Caviar

Cooked medium rare to preserve the natural sweetness and juiciness of the meat.
The tender, velvety fillet embraces the savoriness of caviar and the delicate elegance of the langoustine.
On the side, an orange infused with ginger, honey, mint, and chili, dancing between freshness and warmth.
Crispy vegetables and a chimichurri foam complete the dish, in a perfect meeting of land, grill, and sea.
Concept by Hector-Bi – Recipe and Execution by Chef Nicola Soria
(Dish name created by Hector-Bi)

€ 110.00

THE PEARL OF FIRE – Scottish Aberdeen Angus Fillet with Langoustine and Sea Urchin Pulp

A meeting of fire and sea: the tenderness of the langoustine meets the briny creaminess of sea urchin pulp, in a symphony of intense aromas.
The fillet is cooked to perfection medium rare, accompanied by crispy vegetables and a thyme mustard with a warm, floral touch.
A dish born from contrast and fulfilled in harmony, like a pearl forged in fire.
Concept, Recipe and Execution by Hector-Bi – Founder of Era Ora Steakhouse
(Dish name created by Hector-Bi)

€ 100.00

Wagyu with Caviar on Crispy Rice

Marinated Japanese Wagyu, served with caviar, crispy fried rice, cured egg yolk bottarga, and herb & lemon mustard.
A bite that unites softness, crunch, and brightness, where every element tells of a precise gesture and the emotion of controlled fire.
Concept, Recipe and Execution by Hector-Bi – Founder of Era Ora Steakhouse

 €90 – 100 g
€150 – 200 g
€195 – 300 g

UMAMI

THE FIFTH TASTE
“Umami” comes from Japanese and means “savory” or “delicious.”
It is a rich and lingering flavor—full-bodied and rounded—that increases salivation and activates the brain’s reward circuits, creating a deep sense of pleasure and satisfaction.

Gillardeau Oyster or Royal Oyster

Served with a delicate green apple marinade.
Available from Friday.
Recipe by Chef Nicola Soria.

Add Osetra or similar caviar inside the oyster: + € 10.

€ 6.00

Wagyu Carpaccio – (70–80 g)

Japanese Wagyu Samurai, A5–BMS 12.
Served with Japanese elements: lotus root, bamboo, and edible flower petals, with four drops of citrus ponzu arranged like a clock.
Recipe by Hector Bi, founder of Era Ora Steakhouse.

€ 40.00

Wagyu Tataki – (100g)

Japanese Wagyu Samurai, A5–BMS 12.
Seared on a hot plate to form a crispy crust while keeping the inside raw but warm. Served with lotus root, bamboo, edible flower petals, and Japanese seaweed.
Half portion with Maldon salt and half with citrus ponzu.
Recipe by Hector Bi, founder of Era Ora Steakhouse.

Add caviar for a “Surf and Turf” experience. Total price: €90.

€ 65

Kobe Tartare – (40g)

€ 45.00

TZARSKY CAVIAR SELECTION

THE LUXURY OF THE SEA, SERVED WITH ELEGANCE

An exclusive selection of caviars sourced from sturgeons raised using traditional methods and chosen for their genetic purity and aromatic complexity.
Each variety reveals a different nuance of the sea — from creaminess to salinity to refinement — for a sensory experience signed Era Ora.

Caviar Experience Service – Served with artisanal blinis in two variations:
one topped with a warm, velvety beef marrow sauce, and the other with lime and ginger butter, offering citrus and aromatic contrasts.
Accompanied by a shot of frozen Belvedere Vodka to complete the Era Ora ritual.
An elegant ceremony, to be savored in silence.

BELUGA HUSO HUSO

Large, pearl-grey eggs with a long, buttery finish. The ultimate expression of excellence — a worldwide symbol of prestige.

from € 45 / 10g

kaluga

Amber, generous eggs with a delicate yet lingering taste, featuring buttery and marine notes. Elegant and refined — the sustainable alternative to Beluga.

from € 30 / 10g

Ossetra

Golden-amber eggs with a complex, mineral taste and subtle hints of hazelnut and butter. Noble and enveloping — for the most discerning palates.

from € 28 / 10g

SIBERIAN

from € 23 / 10g

Bread

BREAD BASKET

The first basket is complimentary

BREAD BASKET

Any additional basket will be charged.

Sides and salads

era ora salad

Seasonal mix and salad carefully selected by us.

Potatoes sautéed with butter

green salad

JAPANESE STYLE VEGETABLES

Stir-fried vegetables Japan style with citrusy Ponzu and sesame

Puré

THE SELECTIONS OF THE WORLD

If you love meat, this is your kingdom

If you don’t love meat… you’re about to change your mind!

ERA ORA STEAKHOUSE

Who We Are

Era Ora is more than a steakhouse — it’s a journey through fire, flesh, and tradition.
Founded in 2017 by Hector, Grill Master & Founder, who grew up between Abruzzo, Brazil, and Barcelona, Era Ora was born from a passion for rare meats and pure cooking.
We source the most exceptional cuts from around the world, crafting unforgettable sensory experiences where meat is not just food, but culture.

Every cut tells a story. Every flame honors a ritual.
From the embers of the favelas to the most refined tables of Europe, Era Ora is where time slows down — to savor the primal essence of meat at its peak.

Dry-Aged Meats

Our selection of dry-aged cuts is matured with precision in our in-house Dry Ager to intensify flavor and tenderness.

Pricing is based on weight.
Ask our team for current availability — we’ll be happy to guide you to our dry-aged cabinets to select the cut that best suits your personal taste.

Looking for the extraordinary?

If you’re searching for a cut where umami reaches its peak — where taste becomes memory, and memory becomes legacy — ask to explore our Luxury Meat Book.
Within, you’ll find the rarest and most exquisite meats on Earth.

HECTOR-BI SELECTIONS

Where Fire Becomes Art

[All 14 selections narrated here…]

Selected & Signed by Hector-Bi

THE SELECTIONS ARE INDICATIVE.
ALWAYS ASK THE STAFF.

Sakura Hanami – on the bone

Galli Group Selection – Fabio the Gentleman. Born in Europe from farms chosen for their microclimate and controlled feeding. It may come from Simmental, Angus or Mazzuri, but it follows one single principle: balance between marbling, ageing and sweetness. The name Hanami recalls the cherry blossom, symbol of elegance and rebirth. Fragrant, tender meat with a buttery and floral finish.

The Gentlemen – on the bone

The most noble selection of the Galli Group. European cattle raised in natural environments, fed with high-quality grains and hay. Only meats that meet precise standards of marbling, colour and aroma earn this name. A masculine, elegant and bold meat – like a true gentleman.

LA NOSTRA – on the bone

From Parmigiano Reggiano dairy cows at the end of their production cycle. Mature meat with notes of butter, hay and hazelnut. A tribute to Italian tradition and the philosophy of respect: nothing is wasted, everything is transformed into excellence.

Mazzuri Polish – on the bone

Selected Polish farms, humid pastures and cold Northern European air. Bright red meat, fine marbling and light fat. Balanced, mineral flavour for those who love real, characterful meat.

Sakiro – Dutch Holstein – on the bone

Dutch Holstein breed, known for its milk, here elevated to elite meat. The Sakiro project transforms dairy cows into mature, intense beef. Light fat and buttery aroma, round and persistent flavour: elegance and sincerity on the plate.

Scottish Angus – on the bone

Soft and balanced meat with a sweet, creamy flavour. Symbol of the perfect balance of the Era Ora grill: respect, warmth and simplicity.

Black Angus Ribeye – on the bone

Raised on Scottish pastures, feeding on grass and sea air. A balanced cut, tender at the centre and bold at the edges. When cooked freely over the grill, it releases notes of hazelnut and sweet smoke.

Argentinian Angus

Raised on free pasture in the Argentine Pampas, fed only grass and wind. Lean meat with a direct, authentic flavour, fine fibre and natural juice. The pure soul of South America in every bite.

Rubia Gallega – on the bone

Galician cows over 8 years old, raised on pasture between ocean winds and green meadows. Intense meat with golden fat and butter–hazelnut aroma. A cut that contains time, experience and memory.

Spanish Old Cow – on the bone

Long-aged meats, bold, with natural wood and smoke aromas. Full flavour and important texture for those who love meat with strong character.

Australian Wagyu – boneless

Raised following Japanese methods but under the Australian sun. Deep marbling and unique sweetness, meat that melts in your mouth. Buttery, harmonious and unforgettable.

Australian Wagyu – on the bone

The most authentic and powerful side of Australian Wagyu. The bone gives depth, aroma and character, enhancing the buttery flavour of the intramuscular fat. Soft-fibred meat with a sweet aroma, cooked over live fire to create that golden crust that captures its essence. A cut for connoisseurs: intense, harmonious and unforgettable.

Japanese Wagyu – Samurai A5 BMS12

The absolute peak of Wagyu: perfect, sweet and velvety marbling. Only a few selections reach A5 with BMS12. An extreme sensory experience, to be enjoyed with respect and silence.

Kobe Beef

The ultimate icon. From Tajima cattle raised in the HYOGO prefecture and certified by the Kobe Beef Association. Silky meat, sweet and scented with fresh butter. The quintessence of perfect beef.

THE SELECTIONS ARE INDICATIVE.
ALWAYS ASK THE STAFF.
Our selections change based on availability and seasonality.
We constantly seek the rarest and finest meats in the world, often in limited quantities.
Our highly qualified staff
will expertly guide you to the most suitable choice
or propose a similar or superior selection to the one you desire.

Salt and spices

Salt

Sale Maldon

Maldon salt is not like everyone else. Widely used in starry kitchens as a final salt, it is especially appreciated for its clean and fresh taste and for the large crunchy flakes. A pinch or two of these flakes transform a dish from normal to extraordinary, giving depth and flavor to the preparation. Large pyramid-shaped flakes and an irresistible crunchy texture make Maldon a truly superior salt, unique taste, fresh and clean – a slight saltiness that tickles the taste buds without suffocating.

pepPER

Pepe di Penja

Penja pepper is grown in Cameroon.
It is the most refined be cause it is extracted from the berry harvested at optimal ripeness. It is peeled, washed, soaked in running water for several days, so as to lose the spicy part and acquire a very natural taste, it is then dried in the sun

Assam long pepper

Origin: India.
Whole, wild fruits selected by hand. selection of small pods of the highest quality
Taste: warm sweet note with a touch of freshness of eucalyptus
Use: hearty meat stews with vegetables and legumes, as a special dressing of pieces of prime choice of beef, game or lamb as well as for terrines, fruits and desserts; the most delicious alternative for an appetizing welcome from the kitchen

dessert

Cherry cheesecake

A refined take on the classic, served with fresh cherries and a crunchy base.

Signed by Rivareno Gelateria Pasticeria.

€ 13.00

Ferrero Rocher

Two artisan pralines inspired by the famous chocolate.
Signed by Rivareno Gelateria Pasticeria.
€ 11.00

Tiramisu

Two options: the classic Italian recipe or our homemade Pan di Stelle version.

€ 13.00

Sette veli

Seven layers of chocolate for an intense and enveloping experience.

Signed by Rivareno Gelateria Pasticeria

€ 14

Dark chocolate ice cream

Classic dark chocolate ice cream
Simple, creamy, no additions-just flavor
With Maldon salt and chili pepper.

€ 14

Vanilla ice cream

Classic vanilla ice cream
Delicate and smooth, in its natural form.
With extra virgin olive oil or Wagyu tallow, salt and chili.

€ 14

Cocktails

Non-alcoholic

Non-alcoholic Mojito

Lime, brown sugar, mint, soda top.
€ 12

Virgin colada

Chopped pineapple, coconut milk, brown sugar, maraschino.
€ 12

Non-alcoholic Moscow mule

Ginger beer, lime, mint.
€ 12

Blueberry lemon

Lemon, cranberry juice, lemon, mint.
€ 12

Red 17

Watermelon, lime, brown sugar, soda, mint.
€ 12

Alcoholic Cocktails

Spritzer

Aperol

Aperol, prosecco, soda.
€ 12

Campari

Campari, prosecco, soda.
€ 12

Limoncello

Limoncello, prosecco, soda.
€ 12

Mixed

Aperol, Campari, prosecco, soda.
€ 12

Hugo

Elderberry syrup, prosecco, soda.
€ 12

Midori

Midori (melon liqueur), prosecco, soda.
€ 12

Bellini

Peach syrup, prosecco, soda, peach puree.
€ 12

Rossini

Strawberry syrup, prosecco, soda, strawberry puree.
€ 12

Royal Spritzer

Aperol

Aperol, champagne, soda.
€ 25

Campari

Campari, champagne, soda.
€ 25

Limoncello

Limoncello, champagne, soda.
€ 25

Cynar

Cynar, Champagne, soda.
€ 25

Mixed

Aperol, Campari, champagne, soda.
€ 25

Hugo

Elderberry syrup, champagne, soda.
€ 25

Midori

Midori (melon liqueur), champagne, soda.
€ 25

Bellini

Peach syrup, champagne, soda, peach puree.
€ 25

Rossini

Strawberry syrup, champagne, soda, strawberry puree.
€ 25

American

Campari, red vermouth and soda.
€ 12

Negroni

Gin, Campari, vermouth.
€ 12

Negroni Sbagliato

Prosecco, vermouth, campari.
€ 12

Caipirinha

Cachaca, lime, cane sugar.
€ 12

Caipiroska

Vodka, lime, brown sugar, strawberry puree.
€ 12

Cuba Libre

Rum, lime, Coca Cola
€ 12

Daiquiris

Rum, lime, sugar.
€ 12

Pisco Sours

Pisco, lemon, sugar, angostura.
€ 12

Gin Tonic/Lemon

Gin, tonic or lemon.
€ 12

Gin Fizz

Gin, lemon, sugar, soda.
€ 12

Margarita

Tequila, lemon, triple sec.
€ 12

Mai Tai

Rum, dark rum, lime, orgeat, orange curacao.
€ 12

Mojito

Rum, lime, cane sugar, mint.
€ 12

Paloma

Tequila, lime, soda, grapefruit, salt
€ 12

Pina Colada

Rum, coconut milk, pineapple juice, lime.
€ 12

Whiskey Sour

Whiskey, lime juice, sugar.
€ 12

Moscow Mule

Vodka, ginger beer, lime.
€ 12

London Mule

Gin, ginger beer, lime.
€ 12

Italian Mule

Limoncello, ginger beer, lime.
€ 12

Long Island

Rum, tequila, vodka, gin, triple sec, lime, coke.
€ 12

Japanese Ice Tea

Midori, vodka, gin, lime, sugar, lemonade.
€ 12

Don Special Daiquiri

Rum, dark rum, lime, passion fruit, honey.
€ 12

Whiskey sour passion

Whiskey, passion fruit syrup, lime, egg white.
€ 12

Whiskey Smash

Mint, whiskey, lime, sugar.
€ 12

after dinner drink

LIMONCELLO COSTIERA AMALFITANA CASTAGNER

half € 3  whole € 5

AMARO FUORICLASSE LEON CASTAGNER

half € 3.5   whole € 6

AMARO ERBE E SPEZIE BONAVENTURA

half € 3.5   whole € 6

AMARO ERBE E FIORI BONAVENTURA

half € 3.5   whole € 6

AMARO BIOLOGICO PRATUM BONAVENTURA

half € 4   whole € 7

GRAPPA DI PROSECCO CASTAGNER

€ 7

GRAPPA RISERVA BARRIQUE CILIEGIO CASTAGNER

€ 8

GRAPPA RISERVA BARRIQUE AMARONE CASTAGNER

€ 10

RHUM “DIPLOMATICO” RESERA EXCLUSIVA

half € 6   whole € 10

RHUM BOTRANN N 18″ RESERVA DE LA FAMILIA

half € 7   whole € 13

RHUM “CUBANEY 18” GRAND RESERVE XO.

half € 7   whole € 13

RHUM “CUBANEY 21” GRAND RESERVE XO.

half € 8   whole € 15

RHUM “CUBANEY 25” GRAND RESERVE X.O.

€ 18

RHUM J.M. AGRICOLE  V.S.OP.

half € 6   whole € 10

RHUM J.M. AGRICOLE  X.O.

half € 8   whole € 15

RHUM LONGUETEAU AGRICOLE 40

half € 8   whole € 15

RHUM “CARON” NAVY RUM EXTRA STRONG

€ 100

TOGOUCHI JAPANESE BLENDED WHISKY

whole € 20

WHISKY SCOTCH JOHNNIE WALKER BLACK LABEL

half € 4   whole € 7

WHISKY SCOTCH JOHNNIE WALKER GOLD LABEL

half € 7   whole € 13

WHISKY SCOTCH JOHNNIE WALKER BLUE LABEL

€ 30

WHISKY SCOTCH ARDBEG TEN SINGLE MALT

half € 8   whole € 14

WHISKY SCOTCH CAOL lIA 12 SINGLE MALT

half € 8   whole € 15

WHISKY SCOTCH TALISKER STORM SINGLE MALT

half € 8   whole € 15

WHISKY SCOTCH THE SINGLETON 18 SINGLE MALT

half € 9   whole € 16

WHISKY SCOTCH OBAN 14 SINGLE MALT

€ 20

WHISKY SCOTCH LAGAVOLIN 16 SINGLE MALT

€ 14

WHISKY SCOTCH LAGAVOLIN 12 SINGLE MALT

€ 23

WHISKY SCOTCH THE SINGLETON 18 SINGLE MALT

half € 9   whole € 16

WHISKY SCOTCH THE MACALLAN 12 SINGLE MALT

€ 20

WHISKY SCOTCH THE MACALLAN RARE CASK

€ 65

WHISKY SCOTCH CANADIAN CLUB 1858

half € 4   whole € 6

WHISKEY IRISH BUSHMILLS THE ORIGINAL

half € 6   whole € 10

WHISKEY IRISH BUSHMILLS 10 SINGLE MALT

half € 8   whole € 14

WHISKEY IRISH BUSHILLS 16 SIGLE MALT

€ 18

WHISKEY IRISH JAMESON

half € 5   whole € 8

ROMEO y JULIETTA N°2

LENGHT: 129 HH RING GAUGE: 42

STRENGHT: MENUM TASTE: BALANCED AND AROMATIC

€ 25

MONTECRISTO N°2

RING TAUGE: 52

STRENGHT: MEDIUM STRONG

TASTE: FULLBODIES SMOKE

€ 45

DAVIDOFF 2000

BING GAUGE: 43

STRENGHT: LIGHT MEDIUM

TASTE: BOLD COFFEE

€ 55

DAVIDOFF SPECIAL R

BING GAUGE: 43

STRENGHT: LIGHT MEDIUM

TASTE: BOLD COFFEE

€ 60

WINSTON CHURCHILL

BING GAUGE: 46

STRENGHT: MEDIUM

TASTE: DARK COFFEE AND WOOD

€ 80

beverage

Water Molisia Sparkling 0.75Lt

€ 4.50

Water Molisia Still 0.75Lt

€ 4.50

soft drinks

€ 3.00

caffè

€ 2.00

Tea

€ 3.50

Cappuccino

€ 4.00