La Masseria
Mediterranean Grill

In La Masseria you will find the best cuts of meat selected and processed by master butchers, who boast twenty-years of experience.
The meat is dry matured for 40 days. This dry ageing process gives rise to our high-quality marbled steak.
The preparation on the "Big Green Egg" grill maximises the typical aromas of the meat and the caramelisation gives an unmistakable appearance to the steaks and ribs.
We use only first choice cuts from selected animals from Lombardy, Piedmont, Sicily and Sardinia and the animals are reared on grassy pastures and fed exclusively on grass and cereals. As the person responsible for all four restaurants in Parco San Marco, the executive chef also took up the reins in “La Masseria Mediterranean Grill”. The previous culinary focus of the restaurant has been retained with the menu still offering predominantly Italian cuisine. However, with the reopening of the restaurant, has expanded the menu to include a wider range of dishes. A new feature is that guests can request fresh fish and meat from the grill, and food lovers will be spoilt for choice by the sweet creations produced by the hotel’s pastry chef. The wine selection will please connoisseurs with a range of carefully selected fine wines from both renowned and lesser-known Italian wine regions.
“La Masseria Mediterranean Grill” entered the AIC (Italian Celiac Association) list of certified gluten-free restaurants, thanks to its commitment to provide an offer suitable for celiac in its menu.