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The Black Gobbo Inn
Territory, Tradition and Originality
La Locanda Del Gobbo Nero is the Agri-Restaurant of Tenuta Moriniello, which boasts a spectacular outdoor area to host its customers during the summer season, with a breathtaking view of the vineyards owned by the company.
In the winter, however, it hosts its customers in a characteristic rustic room surmounted by a wooden truss, with a warm, rustic but at the same time modern atmosphere, covered in stone.
The Agri Ristorante offers classy hospitality inspired by traditional Tuscan cuisine, with attention to the enhancement of the Montaione territory by adopting a choice of top-quality raw materials to enhance the organoleptic characteristics of the dishes offered, revisited with imagination and originality, paired with our wines.
The cuisine of Locanda del Gobbo Nero plays on flavours and the meticulous selection of local, fresh and seasonal raw materials, in a simple and natural way, interpreting tradition without distorting it.
Cuisine & Wine
Our concept of Agri Ristorante translates into a few ingredients. We have chosen our territory, selecting excellent quality raw materials from local producers who, like us, preciously safeguard tradition, while contaminating ourselves with a contemporary world in continuous search of new flavors.
All dishes have been studied to be perfectly accompanied by the company's organic wines and DOP extra virgin olive oil.
Menu
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Tasting Menu
Appetizer / Starter
Spinach Puff: Spinach Mousse with Parmesan Cream
Spinach Breeze : Spinach mousse with Parmesan cream
First Courses / Main Courses
Tuscan Sunflower : Hand-made sunflower stuffed with ricotta and spinach on pecorino fondue
Tuscan Sunflower: Handmade sunflower filled with ricotta and spinach served on a bed of pecorino fondue
Pici with Fortebraccio wine: Hand-made pici with garlic and chianti Fortebraccio
Fortebraccio Wine Pici: Hand-rolled pici pasta with garlic sauce and Fortebraccio chianti wine.
Second Courses
Cheek at Gobbo Nero: Braised beef cheek, cooked at low temperature in our Il Gobbo Nero with pink mashed potatoes.
Cheek in Gobbo Nero: Slow - cooked beef cheek braised in our Il Gobbo Nero wine, served with pink potato purée.
Dessert
Traditional Cantucci and Vinsanto
Traditional Sweet: Cantucci and Vinsanto
A la carte menu
Our Starters / Our Starters
Deconstructed Tuscan Beef Tartare
Hand-beaten Tuscan beef, served in a deconstructed form with egg yolk, capers, Certaldo onion and parmesan crumble .
Tuscan Deconstructed Tartare: Hand-chopped Tuscan beef, served deconstructed with egg yolk, capers, Certaldo onion, and Parmesan crumble.
The Shepherd's Cutting Board
Selection of Tuscan pecorino cheeses, fresh and aged, accompanied by our artisan jams.
The Shepherd's Board: Selection of fresh and aged Tuscan pecorino cheeses, accompanied by our homemade jams.
The Norcino's Cutting Board
Selection of Tuscan cured meats and cheeses, inn jams and assorted country crostini. Recommended for 2 people.
The Butcher's Feast: Selection of Tuscan cured meats and cheeses, inn-made jams, and assorted rustic crostini. Recommended for 2 people.
Trio of Vegetarian Meatballs
Three vegetarian meatballs accompanied by our artisanal mayonnaise.
Vegetarian Meatballs Trio: Three vegetarian meatballs served with our homemade artisanal mayonnaises.
Drunk Octopus with Black Gobbo
Octopus cooked in Gobbo Nero wine, flavored with garlic, onion and chilli pepper, served with toasted bread slices.
' Drunken' Octopus in Gobbo Nero Wine : Octopus cooked in Gobbo Nero wine, flavored with garlic, onion, and chili pepper, served with toasted bread slices.
Pink Shrimp Tartare with Stracciatella
Hand-battered pink prawn, served with stracciatella, mint and lime aroma and almond crumble.
Pink Shrimp Tartare with Stracciatella: Hand-chopped pink shrimp, served with stracciatella, a hint of mint and lime, and almond crumble.
The first courses with hand made pasta
Hunter's Pappardelle.
Pappardelle with wild boar ragù: an authentic traditional Tuscan recipe.
Hunter's Pappardelle: Pappardelle with wild boar ragù, an authentic traditional Tuscan recipe.
Tagliolini with Black Truffle
Egg tagliolini with black truffle.
Black Truffle Tagliolini: Egg tagliolini with black truffle .
Gnocchi della Locanda with Saffron and Scampi
Locanda gnocchi with saffron cream and scampi.
Locanda's Gnocchi with Saffron Cream and Prawns
Rainbow Ravioli
Tricolor ravioli filled with ricotta and spinach garnished with fresh seasonal vegetables.
Rainbow Ravioli: Tricolor ravioli filled with ricotta and spinach, garnished with fresh seasonal vegetables.
Pici with Cinta Senese Sausage
Pici with Cinta Senese ragù and sauce at Le Fate Furbe.
Pici with Cinta Senese Ragù : Pici with Cinta Senese pork ragù, enhanced with Le Fate Furbe wine.
Tortelloni from Val d'Orcia
Special house tortelloni, filled with walnuts on a cream of pecorino cheese from Val d'Orcia and a reduction of Chianti Riserva Fortebraccio.
Val d'Orcia Tortelloni : House special tortelloni filled with walnuts, served on a Val d'Orcia pecorino cream with a Fortebraccio Chianti Riserva reduction.
Sea Ravioli
Ravioli stuffed with fresh sea bass, cherry tomatoes and rocket.
Sea Bass Ravioli : Fresh sea bass ravioli with cherry tomatoes and arugula.
Our Second Courses / Our Second courses
Sweet and Strong Boar
Wild boar in sweet and strong, marinated in Il Gobbo Nero for 24 hours, an ancient Tuscan recipe.
Sweet and Sour Wild Boar: Wild boar marinated in Il Gobbo Nero for 24 hours, an ancient Tuscan recipe .
Parmigiana from the Inn
Eggplant parmigiana.
Locanda's Eggplant Parmigiana
Filet with Chianti Fortebraccio
Beef fillet with Chianti Fortebraccio.
Fortebraccio Chianti Beef Fillet.
19th century French woman
Francesina Toscana recipe from 1800, beef muscle, onions, tomatoes and Mediterranean herbs.
1800s Francesina: Tuscan recipe from the 1800s, beef shank, onions, tomatoes, and Mediterranean herbs.
Deconstructed Livorno-style Cod
Livorno-style decomposed cod cooked by steam with cherry tomatoes, Taggiasca olives, potatoes and lemon zest.
Deconstructed Livornese Salt Cod: Steamed with cherry tomatoes, Taggiasca olives, potatoes, and lemon zest.
Traditional “Cacciucco”
Typical Tuscan fish soup. (molluscs, crustaceans, fish, cuttlefish, octopus)
Traditional Cacciucco : Typical Tuscan fish stew (mollusks, crustaceans, fish, cuttlefish, octopus).
On Embrace / On Embrace
Sliced Chianti beef , rocket and parmesan shavings.
Chianti Sliced Beef: Sliced beef with arugula and Parmesan shaves.
Imperial Florentine Steak - Recommended for 2 people.
Imperial Florentine Steak - Recommended for 2 people.
Grilled beef fillet .
Grilled Beef Fillet.
The side dishes
Roasted potatoes from the Estate with extra virgin olive oil from the Estate with rosemary.
Estate's Rosemary Roasted Potatoes: Roasted potatoes with Tenuta extra virgin olive oil and rosemary.
Mixed Farmer's Salad
Farmer's Mixed Salad.
Grilled Garden
Grilled Garden Medley: Grilled vegetables from the garden.
Spinach sautéed in butter and parmesan , sautéed in a pan.
Sautéed Spinach: Spinach with butter and Parmesan , pan-sautéed.
Fried Porcini Mushroom Caps
Fried Porcini Caps.
Tempura Vegetables
Tempura Vegetables.
Our Home made desserts
Special Tiramisu of the Inn.
Locanda's Special Tiramisu.
Ricotta mousse and fresh seasonal fruit with crunchy crumble.
Ricotta mousse with seasonal fresh fruit and crunchy crumble.
Tenuta Moriniello style Creme Brulée.
Summer-Style Crème Brûlée: Tenuta Moriniello style.
Traditional homemade Cantucci and Vin Santo from the Locanda.
Traditional Sweet: Homemade cantucci and Locanda's Vin Santo.
Lemon sorbet.
Lemon sorbet.
Homemade ice cream.
Artisanal Ice Cream.
Lemon “ Sgroppino” with vodka.
Lemon “Sgroppino” with vodka.