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STARTERS

Asparagus Salad     ​Shaved asparagus, pine nuts, panna cotta, vinegar  15
Chopped Salad     iceberg, cherry tomatoes, smoked bacon, toasted pecans, bleu cheese  14
Mussels     shallots, lemon, white wine, butter, parsley  16
Lobster Bisque     maine lobster, celery, white wine, cream  13
Duck Liver Mousse     duck liver, milk, garlic, shallots, butter, crostini  14
​Little Gems     walnuts, salt, shallots, champagne vinegar, pecorino romano cheese  12

​MAIN COURSE

Filet Mignon 8oz     bordelaise, chives, butter  18
T Bone 18oz     fresh herb sherry butter, chives  60

Rib Eye 20oz     argentinian raised prime black angus, salt, pepper, garlic, butter  65
Porterhouse 26oz     fire roasted, chive, butter, garlic  90
Bone-in New York 16oz     shallot butter, cipollini onions, salt, pepper  75
Prime Rib 15oz or 20oz     slow roasted, au jus, horseradish  55
Hokkaido A5 Wagyu     chateau uenae, farmed in below freezing temperatures  125
​

DESSERT

Soufflé     chocolate soufflè, tahini cookie  10
Cheesecake     watsonville strawberries, graham cracker crust  11
Ice Cream     black sesame, salted caramel, tcho chocolate  7
Warm Apple Crumb Pie

The restaurant Osteria i Birbi opened in a stone farmhouse at the doors of Perugia on 14 February 2004. On 1 January 2017. i Birbi moved to the center of Perugia to an outdoor context of great fascination and prestige, that of the 'scalette' di Sant' Ercolano and the church by the same name, inside a historic building on multiple levels, along the slreet leading from the church lo the minimetro  Pincetto stop.

The owners, Umbrian Luca Ciabattini in the dining hall and Tuscan Amanda Masoni in the kitchen, firom  the very first  day, have extended their passion for  all that revolves, around the world of food and wine and in general, hospitality through proposals that have a single common denominator: simplicity.

Inside, the Osteria is laid out on 3 levels with dining areas furnished in different styles.  It is therefore possible to reserve a room to organize events with just the right atmosphere.  Outside during the summer season, our guests can sit at tables looking onto the steps of Sant'Ercolano and enjoy  the view of  historic Perugia and those who are strolling up and down the steps of  the city.

The dishes that we propose are inspired by the fruits  of  our lands of origin:  Umbria and Tuscany.

Therefore, in both the choice of prime ingredients and their preparation, our philosophy is that of connecting us to the territory itself

That said, we also delight  in proposing  ingredients and recipes from  other lands and  traditions.


Consequently you can find, depending on the season, cured meats from Siena such as Cinta Senese, truf fles and mushrooms: you can taste a Tuscan 'ribollita' or 'una pappa al pomodoro' (a tomato­ bread porridge), a plate of  ‘Pici' (a type of home-made Sienese pasta) with wild asparagus or pappardelle  with white rabbit ragù.

Among our meats, many of  which are cooked in an artisanal wood-burning fireplace, are: locally raised entrecote, fragrantly roasted rack of  lamb, a sampling of livers, roast guinea fowl  and fried  rabbit.

Precious legumes such as Roveja from Cascia and the Pigna bean (Presidium Slow Food), sautéed chicory, fried artichoke and home-made deserts are just some examples of what we offer.

As for wines, we give ample space to labels that are prevalently Umbrian and Tuscan though it is also possible to find several French wines that have been personally selected  and imported by Luca, our sommelier.

Asparagus Salad     ​Shaved asparagus, pine nuts, panna cotta, vinegar  15
Chopped Salad     iceberg, cherry tomatoes, smoked bacon, toasted pecans, bleu cheese  14
Mussels     shallots, lemon, white wine, butter, parsley  16
Lobster Bisque     maine lobster, celery, white wine, cream  13
Duck Liver Mousse     duck liver, milk, garlic, shallots, butter, crostini  14
​Little Gems     walnuts, salt, shallots, champagne vinegar, pecorino romano cheese  12


OSTERIA I BIRBI
Via Campo Battaglia 10-12-14 | 06121Perugia
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