CIBRÈO DIGITAL HUB
Helvetia & Bristol Ristorante & Cocktail Bar

You're Welcome

It is the absolute pinnacle for those seeking a new restaurant concept and cosmopolitan atmospheres for a signature aperitif or a special dinner in the heart of the historic centre. But don't let the cool, international atmosphere fool you: we are inside the Hotel Helvetia & Bristol, but we are the same Cibrèo, with genuine dishes and tantalising flavours. Only now, with the this philosophy, we also make crazy cocktails. 

Dinner Cocktail

Food Menu

ENTRÈE | Starter
UN INSIEME DI COSE BUONE - Una Selezione dei Migliori Prodotti del Mercato Giornaliero in Stile Cibrèo Ristorante & Cocktail Bar
A Selection of the Best Products of the Daily Market by Cibrèo Ristorante & Cocktail Bar
€26
1 - 3 - 4 - 5 - 6 - 7 - 8 - 9 - 10 - 12 
POMO-D’ORO - Datterino Giallo, Pomodoro Tigrato, Pomodoro del Piennolo del Vesuvio, Pomodoro Camone e Pomodoro Nero, Conditi con Olio all’Aglio Nero Bruciato e Fragole
Yellow Datterino, Tiger Tomato, Piennolo Tomato from Vesuvius, Camone and Black Tomato Dressed with Burnt Black Garlic Oil and Strawberries
€18
12 
IL POCHÉ - Uovo in Camicia Adagiato sul Nostro Purè di Patate, Coperto da una Crema di Patate e Caviale “Comanda del Re - Selezione Speciale”
Poached Egg Served on Our Mashed Potatoes, Covered with Potatoes and “Comanda del Re - Special Selection” Caviar Cream
€22
3 - 4 - 7 
TAGLIATELLA DI CALAMARO - Sottilissima Tagliatella di Calamaro, Servita con il Suo Nero
Squid Tagliatella with Its Black Ink
€26
12 - 14 
OSTRICA DEL CHIANTI - Filetto Crudo di Fassona Piemontese Tagliato a Fette, Condito con Olio e Limone
Raw Piemontese Fassona Fillet, Seasoned with Lemon Juice and Evo Oil
€38
PRIMI PIATTI | First Course
SPAGHETTI AL RAGÙ DI CONIGLIO - Spaghetti Tuffati nel Nostro Ragù Bianco di Coniglio
Spaghetti with Our Rabbit White Ragout
€28
1 - 7 - 9 - 12 
AGLIO, OLIO & SCAMPI - Tagliolino Fatto in Casa con Scampi, Limone e Peperoncino
Homemade Tagliolini Pasta with Langoustine, Lemon Scent and Chili Pepper
€35
1 - 2 - 3 - 4 
IL RISOTTO LODIGIANO E FONDO BRUNO - Risotto Mantecato con Lodigiano 11 Mesi e Sporcato con il Nostro Fondo di Manzo
11 Month Aged Lodigiano Cheese Risotto Dressed with Our Beef Jus
€26
7 - 9 - 12 
TIMBALLO - Timballo di Tortiglioni al Pesto Condito con Patate e Fagiolini
Tortiglioni Pasta Timbale with Basil Pesto, Potatoes and Geen Beans
€24
1 - 3 - 7 
PLIN DI PARMIGIANA - Plin Ripieno di Melanzana Arrostita e Mozzarella, Gazpacho di Datterini e Crema di Parmigiano
Plin Stuffed with Roasted Aubergine and Mozzarella Cheese, Datterino Gazpacho and Parmigiano Cream
€24
1 - 3 - 7 
SECONDI PIATTI: LE VERDURE | Second Course: Vegetables
MELANZANA, POMODORINI E FETA - Melanzana Fritta, Salsa Livornese e Feta Grattugiata
Fried Aubergine with Livornese Sauce and Grated Feta Cheese
€28
7 
INZIMINO DI CECI - Stufato di Ceci e Bietole dell’Orto con Pane Croccante
Stew of Chickpeas and Swiss Chard From the Garden with Crispy Bread
€24
1 - 9 
FIORI DI ZUCCA - Fiori di Zucca Ripieni di Ricotta di Pecora Aromatizzati con Menta, Limone e Basilico
Zucchini Flowers Filled with Sheep’s Milk Ricotta, Mint, Basil and Lemon Zest
€28
3 - 7 
SECONDI PIATTI: PESCI | Second Course: Fish
IL MARE IN TAVOLA - Pesce Fresco dell’Arcipelago Toscano Preparato alla Maniera dello Chef Secondo Stagione
Fresh Catch from the Tuscan Archipelago in the Chef’s Style, Always According to Seasonality
€42
4 
PESCE PER DUE - Pesce Freschissimo, di Taglia Importante, Cotto nella Nostra Griglia a Legna e Servito al Vassoio Per 2 Persone
Fresh Seafood of Big Size, Grilled on Wood and Platter Served For 2 People
€75
4 
ZUPPA DI PESCE DEL CIBRÈO - Selezione del Miglior Pescato, Servito all’Interno del Nostro Coccio e Bagnato da un Brodetto in Stile Guazzetto
Catch of the Day Best Selection, Served in Our Pot and Sprinkled with Broth in “Guazzetto” Stew Style
€35
1 - 2 - 4 - 9 - 12 - 14 
TONNO ROSSO DEL MEDITERRANEO - Tonno Rosso del Mediterraneo, Grigliato ai Carboni e Servito in Cottura Tataki, con un Pesto di Prezzemolo, Limone e Pepe Rosa
Grilled Mediterranean Bluefin Tuna Steak, Served in Tataki Style, with a Parsley, Lemon and Pink Pepper Pesto
€38
4 
SECONDI PIATTI: LE CARNI | Second Course: Meat
PANCIA DI MAIALINO - Pancia di Maialino in Olio Cottura, Purea di Mela Estiva, Senape all’Antica e Indivia
Pig Belly Confit, Summer Apple Purée, Mustard à l’Ancienne and Endive
€38
7 - 10 
LA FASSONA DI ROSSINI - Filetto di Fassona Cotto sui Carboni e Servito con Purè, Foie Gras e Tartufo Nero
Fassona Fillet Grilled on Coals and Served with Purée, Foie Gras and Fine Black Truffle
€42
7 - 9 - 12 
LA BISTECCA FRITTA DEL CIBRÈO - Costoletta di Vitello Ricoperta da una Panatura di Grissini, Fritta e Servita con il Nostro Purè di Patate
Veal Chop Covered with Breadstick Panature, Fried and Served with Our Classic Mashed Potatoes
€42
1 - 3 - 7 
L’ENTRECOTTE ALLA FIORENTINA - Sottile Bistecca di Nobili Razze d’Allevamento Sostenibile, Cotta sui Carboni alla Maniera Toscana, Servita con Selezione di Funghi Estivi e Purea d’Aglio
Fine Breed Beef Steak from Sustainable Farming, Charcoal Grilled in the Tuscan Way, Served with Summer Mushrooms and Garlic Purée
€35
7 - 9 - 12 
AGNELLO - Carrè di Agnello Cotto alla Brace, Servito su Purea di Fagiolini, Yogurt Greco, Pesche e Olio alla Menta
Chargrilled Rack of Lamb, Served with Green Beans Purée, Greek Yogurt, Peach and Mint Oil
€42
7 - 9 - 12 
DOLCI | Desserts
LO SGROPPINO - Sorbetto al Limone, Prosecco e Vodka, Preparato Direttamente al Tavolo
Lemon, Prosecco and Vodka Sorbet, Prepared Right at the Tableside
€14
12 
TARTE TATIN - Tarte Tatin alla Frutta di Stagione Servita con il Gelato Buontalenti
Seasonal Fruit Tarte Tatin with Buontalenti Ice Cream
€14
1 - 7 
BABÀ MAGARI - Babà di Nostra Produzione, Bagnato al Rum con Composta di Fragole e Panna
Homemade Babà with Rum, Strawberry Compote and Whipped Cream
€16
1 - 3 - 7 - 12 
TORTA PANE E CIOCCOLATO - Torta di Pane Santo e Cioccolato Fondente Servita con Sorbetto al Latte e Nocciole Sabbiate
Bread and Dark Chocolate Cake, Served with Milk Sorbet and Sanded Hazelnuts
€14
1 - 7 - 8 
TORTA PARADISO - Torta Servita con le sue Creme e Gelato al Mascarpone, Morbidissima al Gusto
Cake Served with Its Creams and Mascarpone Ice Cream, Very Soft on the Palate
€14
1 - 3 - 7 
SELEZIONE DI FORMAGGI
Cheese Selection
€18
7 
ALLERGEN DIRECTORY | Important Notice

In the menu, next to each dish name, you will find the matching numbers of the allergen ingredients. Please find here below the corresponding legends.

  1. Cereals containing gluten (wheat, barley, rye, oats, spelt, kamut or their hybridized strains) and derivate
  2. Shellfish and derivate
  3. Eggs and derivate
  4. Fish and derivate
  5. Peanuts and derivate
  6. Soy and derivate
  7. Milk and derivate (including lactose)
  8. Nuts as almonds (Amigdalus communis), hazelnuts (Corylusavellana), walnuts (Juglans regia), cashews (Anacardiumoccidentale), pecans [Carya illinoiensis (Wangenh) K. Koch],brazil nuts (Bertholletia excelsa), pistachios (Pistacia vera),Queensland nuts (Macadamia ternifolia) and derivate
  9. Celery and derivate
  10. Mustard and derivate
  11. Sesame seeds and derivate
  12. Sulphur dioxide and sulphites at concentrations over 10mg/kg or mg / l identified as SO2
  13. Lupine and lupine-based products
  14. Molluscs and mollusc-based products
Senza Lattosio | Lactose Free
Senza Glutine | Gluten Free
Vegetariano | Vegetarian
Vegano | Vegan
Iconic Dish

PASSIONE

PER LA TERRA

CIBRÈO DIGITAL HUB
Helvetia & Bristol Ristorante & Cocktail Bar

Iconic Dish

Un Insieme di Cose Buone is our Revisited Tray, but there is also Risotto al Pomodoro, Tagliolino Rubato, La Bistecca Fritta del Cibrèo, a seafood course to lose your mind and unique desserts that are also surprising in form and stay true to our credo of passion for the Earth.

Iconic Dish Iconic Dish

CIBRÈO DIGITAL HUB
Helvetia & Bristol Ristorante & Cocktail Bar

Our Story

It is the absolute pinnacle for those seeking a new restaurant concept and cosmopolitan atmospheres for a signature aperitif or a special dinner in the heart of the historic centre. But don't let the cool, international atmosphere fool you: we are inside the Hotel Helvetia & Bristol, but we are the same Cibrèo, with genuine dishes and tantalising flavours. Only now, with the this philosophy, we also make crazy cocktails.

The sound of Cibrèo

Table Booking

It is the perfect place to combine a cool aperitif with an amazing dining experience. Book your complete Cibrèo experience now!

MAKE A BOOKING | booking@cibreo.com

Our restaurants welcome everyone. You’re always at home with us. However, during certain times, it might be difficult to find a table at your preferred time. So try to book in advance or ask our staff for advice. They’ll naturally go the extra mile for you!
Tel. +39 055 2341100

DINNER WITH GIULIO | events@cibreo.com

Book your Cibrèo experience in perfect Picchi style. Giulio will take you to the heart of our restaurants' history, turning every dish into a story to be experienced.

EXCLUSIVE EVENTS | events@cibreo.com

Want to organise a special event or dinner? We have just the thing for you! Discover Sartoria Cibrèo, our events, guided tours, masterclasses and much more.

SPECIAL REQUESTS | events@cibreo.com

Do you have specific dietary requirements or special requests for your dinner? Write to us, we will fulfil your every wish.

Make your reservation

Contact Us

Curious about the world of Cibrèo? Would you like to know more about our history and activities or would you like to learn more about the style of our cuisine from the words of Fabio Picchi?
Discover our books | booking@cibreo.com
Contact us | booking@cibreo.com

Are you a journalist, a content creator or would you like to collaborate with our restaurants to create new stories for the web? Write to us now, we'll be happy to!
Write to us | press@cibreo.com

OPENING HOURS

Aperitif | Tuesday - Saturday 18:30 - 1:00
Dinner | Tuesday - Saturday 19:30 - 22:30
After Dinner | Tuesday - Saturday 22:30 - 1:00

ADDRESS

Via dei Vecchietti, 5
Get Directions

CONTACT INFORMATION

Telephone | +39 055 2665651
Email | booking@cibreo.com

Discover Our FAQs