Madeleine’s cuisine is characterised by an Italian and roman tradition combined with a French touch. It continuously keeps up-to-date on cooking techniques under the strict supervision of Michelin starred chef Riccardo Di Giacinto. The simple but intense dishes are realised with natural local products. The same menu for lunch and dinner changes every two months according to its season. The kitchen daily offers off-the-menu dishes whereas salads and freshly made baguettes are served only for lunch. The young team coordinated by Daniele Ladaga and Simone Ballicu, has worked for years in Michelin starred restaurants. Our specialities include Madeleine’s Cappuccino, poached egg, potato and chorizo, Fried boiled meatballs, Casarecci in duck’s ragu, Carbonara crepe, Braised meat a la Borgogna. And, of course, our salted madeleine with broccoli.