ABOUT US
we are a small restaurant in the center of the city of Bagnoregio. Since 1986 we are always looking for the best raw materials.
Janky bistrot would love your feedback. Post a review to our profile.
we are a small restaurant in the center of the city of Bagnoregio. Since 1986 we are always looking for the best raw materials.
Janky bistrot would love your feedback. Post a review to our profile.
marinated prosciutto with wine pomace
mixed vegetables
single dish with vegetables, salami and mozzarella
bis of hams and mozzarella.
carpaccio of pork loin marinated in orange with pecorino cheese and rocket salad
toasted bread with tomato and anchovies from the Cantabrian Sea
toasted bread with porcini mushrooms and grated salted ricotta
crostini with pata negra lard with buffalo ricotta and rosemary
Pomodorini e Bufala
roast beef carpaccio with truffle (uncinato) with rocket and buffalo ricotta
toasted bread with mozzarella and truffle
pasta with porcini mushrooms And cheese
tomato bacon onion pepper and pecorino romano
Potato gnocchi from the historic Canuti pasta factory (Pasta makers since 1950), with amatriciana sauce and pecorino cheese.
pasta with wild boar sauce And cheese
Artisanal rigatoni with basil pesto cream, crispy bacon, walnuts, pecorino Romano
Potato gnocchi from the historic Canuti pasta factory (Pasta makers since 1950), with pecorino Sausage cream and truffle carpaccio.
potato-filled ravioli with wild boar ragu, crispy onion and salted buffalo ricotta
Potato and egg gnocchi, cherry tomatoes, grated bread, buffalo mozzarella, basil, grated cheese and oil
TAGLIATELLE NORCINA Sausage cream, onion, white wine, pepper and good pecorino romano.
Separately you can add some good truffle oil.
rigatoni carbonara with truffle
the meat is accompanied with vegetables
the vegetable side dish can change according to the chef's description
beef steak with ricotta salata rocket sauce cherry tomatoes and crunchy onion
the vegetable side dish can change according to the chef's description
Tagliata ai porcini
the dish is served with a side dish.
the vegetable side dish can change according to the chef's description
carpaccio with truffle with rocket and buffalo ricotta
Entrecôte 350 gr. topped with rocket, buffalo ricotta and truffle
Japanese beef burger, seasoned with rosemary and coarse salt and served with side dish.
ESQUISITO is a top quality hamburger made entirely with Iberian De Cebo pork, famously known as PATA NEGRA Black Pig fed exclusively on oats, grass and acorns, this gives the meat a characteristic distinctive flavor throughout the world.
(The dish is served with a side dish and toasted bread)
The Marchigiana, protected by the Consortium of the White Vitellone dell’Appennino Centrale IGP, is raised in a completely traditional way with a diet that gives the meat an excellent flavor and optimal dietary values, such as a high protein intake and low cholesterol levels. This bovine left free to graze, during the spring and summer period, receives a natural and healthy growth. Lean beef, with a pink color, is appreciated for its succulent taste.
(The dish is served with a side dish)
pan-fried chicory with salt, pepper
mascarpone and raspberries with chopped pistachios
Chocolate Hazelnut
Stracciatella Icecream with dark chocolate chips
Strawberry icecream with dark chocolate chips
red with raw buffalo mozzarella and dried tomatoes
tomato, mozzarella, Neapolitan friarielli and sausage
tomato mozzarella and spicy salami
Mozzarella, truffle, gorgonzola cheese, crispy bacon and cherry tomatoes.
Tomato mozzarella
Focaccia seasoned raw with fior di latte, Norcia ham, sprouts and semi-dried cherry tomatoes.
Tuna, mozzarella, olives, rocket and cherry tomatoes.
tomato sauce mozzarella two types of cherry tomatoes and basil
mixed vegetables with cherry tomatoes and mozzarella
bacon, mozzarella, pepper, egg and pecorino romano cheese
tomato sauce, mozzarella and anchovies from the Cantabrian sea
spring focaccia with olives, tomato, tuna, mozzarella, rocket salad
buffalo mozzarella, cherry tomatoes and porcini mushrooms
focaccia with wild boar mortadella and salted buffalo ricotta
Madonna delle Macvhie
85% Chardonnay 15% Pinot Noir
Bottle aging for 18 to 24 months
Hints: mango, yeast, honey and cherry.
Adria (Brescia)
Az. Vinicola Monzio Compagnoni
80% Chardonnay 20% Pinot Noir
Bottle aging for 36 to 48 months on the yeasts.
Residual sugar 5g/l
Aromas: apple, pear, lime and rhubarb
I love (Brescia)
Bortolomiol
Millesimato
Bortolomiol
Bortolomiol
Maschio dei Cavalieri
Vibra Domini
Villa Puri
Vibra Domini
Vibra Domini
Viognier vine, fragrant, fruity and loved by women.
Vibra Domini
Vermentino (Madonna delle macchie)
Vino locale
Villa Puri
Alberto Ravazzi
Vibra Domini
Chianti Reserve
Sangiovese Superiore
Alberto Ravazzi
Il Chianti Classico "Duelame" è un vino rosso toscano affinato 6 mesi in acciaio e con successivo passaggio in botti grandi di rovere. Al naso regala sentori floreali di viole, ciliegie e note minerali. Palato immediato, deciso, di ottima freschezza e sapidità, chiude con note fruttate e balsamiche
Collezione privata Ravazzi Toscana
Merlot Sangiovese Cabernet Sauvignon
24 mesi in barrique e 5 mesi in bottiglia
Ravazzi private collection Tuscany
Merlot, Cabernet Sauvignon and Sangiovese
18 months in barrique and 6 in bottle
BOLGHERI ANTINORI
Il Drago è la fornace
ANTINORI
Cabernet Sauvignon
CAPANNA
Trebotti
Sono gli inizi dell’Ottocento quando, durante la dominazione austro-ungarica del Veneto, i soldati asburgici iniziano a “spruzzare” (dal tedesco, spritzen) con acqua frizzante il vino bianco locale per renderlo meno forte. Da qui l’origine del nome Spritz. Agli inizi del Novecento il rito dell’aperitivo prende piede nelle tipiche osterie veneziane e lo Spritz diventa protagonista di quelle occasioni di convivialità.
Già verso la metà degli anni Sessanta inizia a crescere a Venezia una nuova moda che esploderà poi a partire dagli anni Settanta quando si afferma lo Spritz veneziano nella versione che conosciamo oggi. A vino bianco fermo e acqua frizzante si aggiunge un terzo ingrediente: il Select.
Campari bitters and Antica Formula vermouth
The father of the Negroni and the American but of quality.
The MiTo, as the Milano Torino is sometimes called, is a historic cocktail of great importance in the world of mixing. In addition to being a drink that accompanied the habits of Italians throughout the 1900s, cocktails that are the history of modern mixing are derived from its recipe.
Gin with Goldberg ginger beer (ginger)
The Asahikawa Distillery is located on the Japanese island of Hokkaido, in the sole prefecture of Sapporo.
On this island of volcanic origin, nature dominates almost unchallenged with over 60 volcanoes, harsh winters, mountains concentrated inside, frequent earthquakes and forests covering about 70% of the surface.
Famous for its ski resorts, the 1972 Winter Olympic Games and for the largest agricultural production (especially of rice and fish) in all of Japan, Hokkaido offers an enchanting backdrop to the Asahikawa Distillery and its flagship products, including Gin “Etsu”.
Produced with artisan methods, starting from raw materials of the highest quality such as the purest water of the Taisetsu mountains, the "Etsu" Gin immediately met with the favor of critics and enthusiasts thanks to the "handcrafted" production methods and its particular taste profile -olfactory which makes it unique all over the world.
After more than two years of research, Charles Maxwell and Simon Ford created Fords Gin. Nine botanicals are used to make this gin. The base is traditional with juniper berries and coriander seeds balanced by citrus fruits, flowers and spices. These are left to infuse for 15 hours before distillation. The botanical ingredients offer the gin an aromatic, fresh and floral spirit with elegant notes of jasmine and grapefruit that create an excellent base adaptable to any type of cocktail.
After more than two years of research, Charles Maxwell and Simon Ford created Fords Gin. Nine botanicals are used to make this gin. The base is traditional with juniper berries and coriander seeds balanced by citrus fruits, flowers and spices. These are left to infuse for 15 hours before distillation. The botanical ingredients offer the gin an aromatic, fresh and floral spirit with elegant notes of jasmine and grapefruit that create an excellent base adaptable to any type of cocktail.
After more than two years of research, Charles Maxwell and Simon Ford created Fords Gin. Nine botanicals are used to make this gin. The base is traditional with juniper berries and coriander seeds balanced by citrus fruits, flowers and spices. These are left to infuse for 15 hours before distillation. The botanical ingredients offer the gin an aromatic, fresh and floral spirit with elegant notes of jasmine and grapefruit that create an excellent base adaptable to any type of cocktail.
Gray Goose is a famous vodka synonymous with luxury and elegance, produced in France, in the Cognac region, starting from winter wheat subjected to 5 distillations. It has a subtle, floral aroma and a soft, clear and clean taste, with delicate almond nuances
Gray Goose is a famous vodka synonymous with luxury and elegance, produced in France, in the Cognac region, starting from winter wheat subjected to 5 distillations. It has a subtle, floral aroma and a soft, clear and clean taste, with delicate almond nuances
Gray Goose is a famous vodka synonymous with luxury and elegance, produced in France, in the Cognac region, starting from winter wheat subjected to 5 distillations. It has a subtle, floral aroma and a soft, clear and clean taste, with delicate almond nuances
Namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridised strains, and products thereof
Crustaceans and products thereof
Eggs and products thereof
Fish and products thereof
Peanuts and products thereof
Soybeans and products thereof
Milk and products thereof (including lactose)
Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews (Anacardium occidentale), pecan nuts (Carya illinoinensis (Wangenh.) K. Koch), Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia or Queensland nuts (Macadamia ternifolia), and products thereof, except for nuts used for making alcoholic distillates including ethyl alcohol of agricultural origin
Celery and products thereof
Mustard and products thereof
Sesame seeds and products thereof
Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre in terms of the total SO2 which are to be calculated for products as proposed ready for consumption or as reconstituted according to the instructions of the manufacturers
Lupin and products thereof
Molluscs and products thereof