Locanda Petreja




A Colourful and Inviting

Which celebrates the flavours and products of the Belpaese. His style of cooking is immediately recognisable for its  particular combination of surf and turf,  enhanced by the generous use of local products in recipes that are both creative and elegantly simple, and always refined in their presentation.

The menu is its clearest manifesto, relying on top quality raw materials, handled with expertise, technique and a pinch of creativity.

The starters are based on simple products involving seasonal vegetables for 100% vegetarian dishes like Fruit and Vegetables, cooked and raw with eggplant caviar. Also the eggs are local, served crunchy with green peas, Pecorino cheese spread and black truffle. Anchovies are served in the “scapece” style with fennel and capers. When it comes to Pasta dishes, a classic like Chickpea Soup finds an innovative element in its companions: escarole and clams. Seafood can also be found in the Ravioli with mussels, garnished with cheese and black pepper. An example of stuffed pasta are the Bottoni with nettle and ricotta cheese, escargots and “Grechetto di Todi” sauce – an indigenous touch that creates a connection with the Umbrian landscape; Risotto is served with Parmesan cheese and parsley and holds a particularly tender heart: an egg yolk covered in chips of black truffle.


The Main Courses include a choice of meat and fish, tokens of the local Italian taste: the exceptional Baccalà (Cod) dish is served wrapped in a coat of Cinturello Orvietano pork lard, accompanied by Satureja-flavoured snow peas and a red pepper sauce; Lamb makes for another classic of the Umbrian cooking tradition and is flavoured with mixed herbs and served with eggplants and almond cream. The menu also features a broad selection of local cheese: sheep and cow. At this point, desserts deserve particular attention: a sweet ending with Bacio semifreddo of white chocolate and hazelnuts or a bolder finish with Lentil Ice Cream with a Cremoso of sour white chocolate, rhubarb and strawberries.


À la carte menu


Vegetables and Fruit

assorted vegetable and fruit plate with eggplant caviar

€ 18


marinated tartare with green apple, coffee powder and fennel

€ 22

Farmers Egg

crunchy with zucchini, candied Kumquat and black truffle

€ 22


raw and marinated with crouton and burrata, celery tomato salad and Gazpacho

€ 22

Calf Cartilages

with mixed legumes, green sauce and savory

€ 20

FIrst dishes


with parmesan cheese, black pepper and sea urchins

€ 28

Small Ravioli

stuffed with nettle and ricotta, snails and “Grechetto di Todi” sauce

€ 20


with braised free-range chicken and onions

€ 20


with lamb offal and garlic croutons

€ 20


with goat cheese, chicken hearts and red mullet

€ 22

Main courses

Salted Cod

in Tempura with tomato bread cream, watermelon
and smoked milk

€ 36


with spelled polenta, chicory, lemon jelly
and mustard grain sauce

€ 36


with herbs, smoked eel, mushrooms and carrots

€ 36


truffled with carrot in salt crust and parsley cream

€ 38



Italian and local selection

€ 18

Strawberries and Rhubarb

in different textures with crumbly biscuit

€ 12

Lentil Ice Cream

with white chocolate cream and carrots

€ 12


with vanilla flavor gratinated with ricotta and cherries

€ 12

Milk Chocolate Spheres

candied apricot with licorice and blackberry sorbet

€ 12