To further characterize the environment of Tenuta Monte Laura is a modern style but with a traditional wood-burning system of grilled meat.
The various carefully selected meat proposals, mainly from small local farmers, are displayed, preserved and aged in the exposed cells inside the restaurant.
The expert and qualified staff will take care of proposing and subsequently preparing each type of meat for the correct, gradual and balanced cooking, traced through a complex and exciting gastronomic journey.
Peace and tranquility surrounded by nature
The grill, together with the farmhouse, is open on Friday and Saturday (lunch / dinner) and Sunday (lunch only).
For groups of at least 15/20 people even during the week and by reservation only.
(Each course is served with ash potato and Ravece extra virgin olive oil and black pepper)
Rib / T-Bone of podolica
15/40 days maturation
Rib eye / T-Bone of red spotted fish
15/40 days maturation
Frisian rib / T-Bone
15/40 days maturation
Rib / T-Bone of Prussian heifer beef
12/30 days maturation
Bavarian Simmental Rib / T-bone
20/50 days maturation
Rotisserie pork knuckle
Podolica steak
Lamb ribs
Monte Laura Hamburger (from 300 gr)
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