The meat
The meatMeat, the Vizio way.
Serious cuts, volcanic-stone grilling, elaborate dishes. Different ways of working it, the same attention to the raw ingredient.
Against the current
We work meat with the same care Fiumicino reserves for fish. From ribeye to Florentine, from T-bone to our Filetto alla Rossini: serious cuts and elaborate dishes, the same attention from aperitivo to late night.
The signature dish
Fillet Rossini
If we had to choose one dish to tell you how we think about meat, this would be it. A classic that brings together raw ingredient, technique and kitchen craft.
Fillet Rossini
Approx. 300g Black Angus fillet with foie gras and fresh truffle on homemade brioche.
How we treat it
We cook on volcanic stone, not open flame. Heat spreads evenly: fewer burnt spots, the same quality from the first cut of the night to the last. The char-grilled aroma is still there, just cleaner, letting the meat speak for itself instead of covering it up.
A cooking method chosen to bring out the meat, not to mask it.
The grill is lit.
The rest of the menu is a click away. The table, a phone call away.