The menu focuses on short, refined preparations inspired by Italian cooking. Alongside antipasti, fresh pasta and fish, guests can enjoy dry-aged meats and high-quality steaks selected directly from the aging cabinet.

Dishes include gnocco fritto (a crispy, fried Italian dough bread), veal tartare with porcini, ravioli with porcini and fondo bruno (a dark, long-reduced base sauce), swordfish with basil fish sauce and beef cheek served with jollof polenta (an aromatic, tomato-and-spice West African–inspired base in a polenta version). Desserts follow the same philosophy of simplicity and quality, such as hazelnut IGP ice cream or tres leches tiramisu.

Maremma is suited for guests seeking a contemporary interpretation of Italian flavours, excellent produce, dry-aged meats and steaks, and an atmosphere where the work of the kitchen is fully visible and thoughtfully presented.