Local Dishes and Lake Fish
Discover our restaurant, where lake fish meets tradition and innovation. Every dish is a journey through flavor, prepared with fresh ingredients and passion. Enjoy an unforgettable dining experience!
The cuisine
The cuisine at Ristorante Pesce d'Oro stands out for its skillful reinterpretation of local dishes, celebrating their quality and traditions with an innovative touch. The restaurant's specialty is undoubtedly freshwater lake fish, creatively prepared to delight even the most discerning palates. Grilled dishes bring out the freshness and delicate flavor of the fish, while pairing it with excellent handmade pasta adds a taste of home, presented with a modern, refined touch.
HISTORICAL MENU
Il Brustico
This is undoubtedly the oldest dish in the culinary tradition of the lands around “Chiaro”, and is believed to date back as far as the Etruscan era. What makes this recipe special is the cooking method: the fish (perch and pike) is chargrilled over the fierce flames of lake reeds, without scaling or skinning it. This allows the intense heat of the fire to gently penetrate the fish, cooking it delicately without robbing it of its flavor and aroma. After this first stage, the most charred skin is removed, the fish is deboned and dressed with oil, lemon and parsley to soften its slightly bitter taste.
HISTORICAL MENU
Pici
This is another traditional dish from Chiusi. The pasta is made strictly by hand with just water and flour, shaped into long, thick spaghetti. It is served with everything from classic aglione sauce (garlic simmered with tomatoes and chili pepper) to Tuscan ragù or our royal perch sauce (boneless perch fillets sautéed with tomatoes and chili pepper).
HISTORICAL MENU
Il Tegamaccio
Mixed fish soup (pike, eel, tench, largemouth bass, and bluegill), slow-cooked for at least three hours in a large earthenware pot known as a tegamaccio, with tomatoes, wine, and chili pepper. Served in earthenware bowls with toasted, garlic-rubbed bread.
