These dishes are inspired by the market and by the small producers we work with.
Updated on 28 October 2026 at 14:13
Starters
Carpaccio of raw porcini mushrooms, rocket and 26-month-old Parmesan cheese
Allergens 7
Celeriac puree, mixed wild mushrooms, 26-month-old parmesan wafer
Allergens 7
Stewed octopus with crispy polenta
Allergens 1, 4
Fried porcini mushrooms
Allergens 1
First courses
Cappelletto with black truffle
Allergens 1,3
Cappelletti in broth
Allergens 1, 3, 7, 9
Tagliatelle with porcini mushrooms
Allergens 1, 3
Manfrigul with eel sauce
Allergens 1, 3, 4
Strozzapreti radicchio braised in Sangiovese, pillow of Mora Romagnola
Allergens 1
Main courses
Roasted eel with braised endive
Allergens 4
Rabbit strips and sautéed mushrooms
Allergens 9
Fried baby squid, mixed leaves and balsamic reduction
Allergens 14
Meatballs in tomato sauce with peas
Allergens 1, 3, 7, 9
Grilled beef tongue, winter salad and green sauce
Allergens 9,10
Allergen numbers refer to the European list. If you have an allergy or intolerance, always tell our staff: ingredients and availability may change.
Why they change every day
The regular menu preserves the dishes that tell the Zabariona story; our daily specials follow the market, the catch, the garden and the work of our producers. This is where the kitchen can be freer without losing its bond with Ravenna and Romagna tradition.
