The culinary world of TUTTO BENE restaurant has undergone significant changes thanks to the arrival of a new culinary director, Ernesto De Marco. Bringing fresh ideas and exclusive dishes, Ernesto has enriched the menu, breathing into it the spirit of real Italy.
Ernesto De Marco, a master of Italian cuisine, has a wealth of experience gained in various parts of Italy, including Tuscany. His culinary skills were also honed in Scotland and in the kitchen of the famous Michelin-starred Aquapetra restaurant. De Marco also headed the kitchen at the Italian Embassy residence. Now, as part of the TUTTO BENE team, he has decided to radically update the dishes offered, focusing on authentic Italian flavors.
The menu starts with exquisite dishes: octopus carpaccio with capers and fresh tomatoes, scallop carpaccio with raspberry powder, and high-quality beef tartare. In the appetizer section, the asparagus flan with classic Parmigiano sauce and the exclusive TUTTO BENE burrata with the aroma of black truffle stand out. Among the salads, it is worth mentioning Mare caldo, a warm salad with seafood delicacies.
The pasta section features new dishes based on fresh homemade pasta, including cavatelli with shrimp and tagliolini with sea urchin, as well as pasta dishes made from durum wheat, such as paccheri alla genovese with beef and the original "Pumpkin seeds" with crab.
The Fish and Seafood section has been expanded with salmon fillet cooked on wood fire with broccoli and almond petals, as well as fritto misto and grilled octopus with broccoli.
The meat section now includes rabbit roulade with polenta, duck breast with sweet potato puree, grilled rack of lamb with pistachio crust and tomahawk.
More than forty new positions await guests, each of which deserves special attention. The restaurant invites guests to choose their favorite dishes. Welcome to the updated TUTTO BENE, located in the heart of Moscow City on Presnenskaya Embankment.
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