Rhapsody of beef and truffle flavor

Beef carpaccio has always been associated with luxury and art. It was first invented in 1950 in the famous Harry’s Bar in Venice for the countess Amalia Nani Mocenigo, a regular guest of Giuseppe Cipriani. This extraordinary dish was named after the Italian, Venice born painter Vittore Carpaccio, who loved to use vibrant red shades in his work, the same color of high quality beef served as beef carpaccio.

Carpaccio, a classic Italian dish whose shades and flavors can be enjoyed in every corner of the world, in the best restaurants is of course on the menu of Restaurant Zigante. At restaurant Zigante, our chefs prepare the classic version of this famous dish. High quality beef steak combined with our own Zigante extra virgin olive oil, aged parmesan cheese and arugula and finest lemon juice, seasoned with fresh grounded pepper and salt from the Adriatic Sea.

How can you upgrade this simple dish made with only the best ingredients? You add one of the most exquisite ingredients you can find in Istria – freshly sliced black summer truffle, right at your table. We welcome to Restaurant Zigante, to experience our twist to this classic, to enjoy it enhanced with black truffle.

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