Restaurant menu'
Opening timetale:
Lunch: from 12.45 to 14.30
Dinner: from 19.45 to 21.30 (Saturdays to 22)
The restaurant is open to Guests staying (or not staying) at the Hotel.
STARTERS
Gio’s Classic: Soft Egg with truffle and bacon 11,00 €
Unique for the simplicity of its cooking, the Egg is enriched with roast wild
Pork Cheek and seasonal truffle**.
Gio’s Classic: Pecorino cheese flan 9,00 €
Soft Flan for mouth and heart! We use the best Colfiorito Pecorino, aged in a barrel
and presented over a green pods* sauce.
Tipical: Selection of cold cuts 18,00 €
The Ham “culatta”: from the best cuts, it’s aged in “culatello” way. The typical capocollo, cold cut from Perugia
and the famous old-fashioned pecorino cheese, along with other goodness from Umbria.
Tipical: Sliced Boiled meat with agretti and green sauce 8,00 €
The fifth quarter boiled meat and, in this case, the cleaned and marinated beef tongue, blanched and cooked in aromatic water;
we add the agretti with green sauce.
Artichoke pie and chips with savory sauce 11,00 €
Inevitable in this period of artichokes abundance, a product that is difficult to combine;
the cheese and anchovy sauce enhances their flavour.
Unique for the simplicity of its cooking, the Egg is enriched with roast wild
Pork Cheek and seasonal truffle**.
Gio’s Classic: Pecorino cheese flan 9,00 €
Soft Flan for mouth and heart! We use the best Colfiorito Pecorino, aged in a barrel
and presented over a green pods* sauce.
Tipical: Selection of cold cuts 18,00 €
The Ham “culatta”: from the best cuts, it’s aged in “culatello” way. The typical capocollo, cold cut from Perugia
and the famous old-fashioned pecorino cheese, along with other goodness from Umbria.
Tipical: Sliced Boiled meat with agretti and green sauce 8,00 €
The fifth quarter boiled meat and, in this case, the cleaned and marinated beef tongue, blanched and cooked in aromatic water;
we add the agretti with green sauce.
Artichoke pie and chips with savory sauce 11,00 €
Inevitable in this period of artichokes abundance, a product that is difficult to combine;
the cheese and anchovy sauce enhances their flavour.
FIRST DISHES
Gio’s Classic: Ravioli ’92 15,00 €
Ravioli filled with 5 different kinds of cheese, listed in our menu since 1992.
Review of this dish: “each two or three months I leave from Bologna to eat them, eating is beliving” ( B.G.).
Gio’s Classic: Gnocchi* with truffle** 14,00 €
Potatoes gnocchi, with creamy D.O.P. cheese and seasonal Umbrian truffle. Unmissable!
Tipical: Strangozzi with “rancetto” 10,00 €
Strangozzi are one of the most typical Umbrian pastas: their name and shape derive from the shoe laces, mixed without egg
and seasoned with long-cooked free-range pork cheek, enriched with marjoram and succulent tomato sauce.
Tipical: Potatoe centofanti with Norcia lamb 15,00 €
Irregular type of pasta all made with yellow potatoes, lightly seasoned as tradition dictates;
All kinds of ragout combines well; we prefer with tomato sauce and lamb.
Square spaghetti with prawns, hazelnut panur and lemon 12,00 €
13 minutes for cooking these spaghetti of fine grains grown in Italy.
Seasoned with a prawn cream and sprinkled with lemon, pecorino cheese and hazelnut panur.
Tagliatelle with broad beans, asparagus and truffle 14,00 €
For the pasta we use 12 eggs and 1 kg of flour. Asparagus and broad beans are symbolic products of spring.
We put them together and amalgamated with fragrant truffle and Umbrian olive oil.
For the first courses you can choose the following types of gluten-free pasta to combine with the sauces of our dishes: Ravioli, rigatoni and, for childrens, even penne.
Ravioli filled with 5 different kinds of cheese, listed in our menu since 1992.
Review of this dish: “each two or three months I leave from Bologna to eat them, eating is beliving” ( B.G.).
Gio’s Classic: Gnocchi* with truffle** 14,00 €
Potatoes gnocchi, with creamy D.O.P. cheese and seasonal Umbrian truffle. Unmissable!
Tipical: Strangozzi with “rancetto” 10,00 €
Strangozzi are one of the most typical Umbrian pastas: their name and shape derive from the shoe laces, mixed without egg
and seasoned with long-cooked free-range pork cheek, enriched with marjoram and succulent tomato sauce.
Tipical: Potatoe centofanti with Norcia lamb 15,00 €
Irregular type of pasta all made with yellow potatoes, lightly seasoned as tradition dictates;
All kinds of ragout combines well; we prefer with tomato sauce and lamb.
Square spaghetti with prawns, hazelnut panur and lemon 12,00 €
13 minutes for cooking these spaghetti of fine grains grown in Italy.
Seasoned with a prawn cream and sprinkled with lemon, pecorino cheese and hazelnut panur.
Tagliatelle with broad beans, asparagus and truffle 14,00 €
For the pasta we use 12 eggs and 1 kg of flour. Asparagus and broad beans are symbolic products of spring.
We put them together and amalgamated with fragrant truffle and Umbrian olive oil.
For the first courses you can choose the following types of gluten-free pasta to combine with the sauces of our dishes: Ravioli, rigatoni and, for childrens, even penne.
SECOND DISHES
Gio’s Classic: Codfish* à la Perugina 19,00 €
Our codi s the original Norwegian from Rafols Family, stewed with plums, raisins and pine nuts,
which fits well with the savory flavor of the fish.
Gio’s Classic: Beef Cheek 19,00 €
Guanciolo o Guanciola? It’s made from Appenine White Ox (Chianina beef). We let it rest in Sagrantino di Montefalco wine for one night, then we cook it slowly. The sauce is soft and succulent.
Grilled lamb** with bowels** 19,00 €
From Colfiorito hills we use the best lamb raised in semi-wild , the grill makes the ribs tasty.
The Giò restaurant use also the typical lamb braid in extincion.
Sliced Angus beef with olive oil and Maldon salt 24,00 €
The tagliata: it is now part of the “tradition”, as it is said, invented by virtue of a well-known chef from Pisa,
or by necessity, fue to a fall from a horse by a young noble woman not being able to cut it…
However, it is sirloin, at least 4 cm high and cut into strips, soft and savory.
Pork fillet flavored with laurel and apple sauce 16,00 €
Having pigs in small farms was an usual practice for the sustenance of the family.
In this period we use the tenderloin, the noble part, enriched with an apple sauce from Sibillini Mountains.
Lamb morsels with artichokes flavored with vin santo 14,00 €
This recipe, which boasts origins from Umbria-Marche borders, is a must on our menu during the Easter period.
Piece of browned and cooked leg with herbs, finished in a pan with artichokes and dried tomato blended with vin santo.
Our codi s the original Norwegian from Rafols Family, stewed with plums, raisins and pine nuts,
which fits well with the savory flavor of the fish.
Gio’s Classic: Beef Cheek 19,00 €
Guanciolo o Guanciola? It’s made from Appenine White Ox (Chianina beef). We let it rest in Sagrantino di Montefalco wine for one night, then we cook it slowly. The sauce is soft and succulent.
Grilled lamb** with bowels** 19,00 €
From Colfiorito hills we use the best lamb raised in semi-wild , the grill makes the ribs tasty.
The Giò restaurant use also the typical lamb braid in extincion.
Sliced Angus beef with olive oil and Maldon salt 24,00 €
The tagliata: it is now part of the “tradition”, as it is said, invented by virtue of a well-known chef from Pisa,
or by necessity, fue to a fall from a horse by a young noble woman not being able to cut it…
However, it is sirloin, at least 4 cm high and cut into strips, soft and savory.
Pork fillet flavored with laurel and apple sauce 16,00 €
Having pigs in small farms was an usual practice for the sustenance of the family.
In this period we use the tenderloin, the noble part, enriched with an apple sauce from Sibillini Mountains.
Lamb morsels with artichokes flavored with vin santo 14,00 €
This recipe, which boasts origins from Umbria-Marche borders, is a must on our menu during the Easter period.
Piece of browned and cooked leg with herbs, finished in a pan with artichokes and dried tomato blended with vin santo.
VEGETABLES AND LEGUMES
Gio’s Classic: Lake Trasimeno Fagiolina bean 7,00 €
It’s a very tiny legume, cultivated around Trasimeno Lake. Soft and very savory,
We cook it following the traditional recipe by the Slow Food popular cooks.
Gio’s Classic: Colfiorito red Potatoes 6,00 €
An Umbrian excellence, I.G.P., with yellow pulp, we cook it in the oven,
and we add a little extra virgin olive oil in the end.
Pan-fried Vegetables 6,00 €
Often we use chicory, with garlic and chilli pepper, sautéed in Umbrian extra virgin olive oil;
our attention to seasonality lead us to change.
Mixed seasonal salad 5,00 €
We compose it according to season and to supply, it’s full in a large dish with the colors of the vegetables.
Maldon salt, balsamic or white vinegar, the “Green Gold of Umbria” brings it all together.
Vegetarian dish of the day 14,00 €
In the kitchen there is no shortage of vegetables and legumes and we assemble them with extra virgin olive oil.
Legume soup of the day 10,00 €
Norcia plains with their well-temperate climate give the legumes a nutritional charge equal to their delicate flavor,
.Castelluccio lentils, Monteleone chickpeas, Spello beans among the best known are linked to biodiversity.
They are part of the menu according to season and availability.
It’s a very tiny legume, cultivated around Trasimeno Lake. Soft and very savory,
We cook it following the traditional recipe by the Slow Food popular cooks.
Gio’s Classic: Colfiorito red Potatoes 6,00 €
An Umbrian excellence, I.G.P., with yellow pulp, we cook it in the oven,
and we add a little extra virgin olive oil in the end.
Pan-fried Vegetables 6,00 €
Often we use chicory, with garlic and chilli pepper, sautéed in Umbrian extra virgin olive oil;
our attention to seasonality lead us to change.
Mixed seasonal salad 5,00 €
We compose it according to season and to supply, it’s full in a large dish with the colors of the vegetables.
Maldon salt, balsamic or white vinegar, the “Green Gold of Umbria” brings it all together.
Vegetarian dish of the day 14,00 €
In the kitchen there is no shortage of vegetables and legumes and we assemble them with extra virgin olive oil.
Legume soup of the day 10,00 €
Norcia plains with their well-temperate climate give the legumes a nutritional charge equal to their delicate flavor,
.Castelluccio lentils, Monteleone chickpeas, Spello beans among the best known are linked to biodiversity.
They are part of the menu according to season and availability.
DESSERTS
Ask for the list
From Michelin Guide“Inside the Hotel Giò Wine e Jazz Area, the Restaurant has earned a good reputation, not only among the Hotel’s Guests. Umbria Cuisine plays the main role, but the extremely creative Chef glorifies all the dishes, presenting them in a colourful way. . From hand made pasta to soups, from pigeon to lamb, everything is well paired with the superbe wine menu.”
MICHELIN 2017 The Dishquality cuisinequality products and Chefabilities: simply a good meal!