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.
Breakfast is served from 8:30 to 11:00
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
bread croutons with wild boar ragù and truffle
tomato bacon onion pepper and pecorino romano
pasta with porcini mushrooms And cheese
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.
ravioli filled with ricotta and spinach topped with wild boar ragù, buffalo ricotta and crispy onion
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
Argentinean meat (300gr abaut ) with American-style sauce, baked potatoes and toasted bread
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.
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
red with raw buffalo mozzarella and dried tomatoes
tomato, mozzarella, Neapolitan friarielli and sausage
tomato mozzarella and spicy salami
buffalo mozzarella, cherry tomatoes and porcini mushrooms
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
focaccia with wild boar mortadella and salted buffalo ricotta
tomato, double ham and mozzarella
potatoes and sausage
Conca D’oro
Bortolomiol
Millesimato
Monzio Compagnoni
Viognier vine, fragrant, fruity and loved by women.
Vibra Domini
Villa Puri
Grechetto (Madonna delle Macchie)
Orvieto (Madonna delle Macchie )
Madonna delle macchie (Castiglione in Teverina)
Vibra Domini
Vermentino
Vino locale
Villa Puri
Madonna delle macchie Lazio
Sangiovese e Montepulciano
Alberto Ravazzi
Sangiovese e Canaiolo
Alberto Ravazzi Tuscan
Chianti Reserve
Sangiovese Superiore
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
BOLGHERI ANTINORI
ANTINORI
Vino rosso locale
Cabernet Sauvignon
CAPANNA
strangozzi with black truffle
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