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Monday / friday 12:00am - 2:00pm 7:30pm - 12:00am Saturday 7:30pm - 12:00am Sunday close
Con o senza fiamme
Il pranzo
Rendi speciale la tua pausa pranzo, vieni da Carne&Spirito.
Pranzo Gourmet a soli 19 €, poco più della solita pizza, per trattarsi bene anche a mezzogiorno.
Il Menù Business Lunch include la scelta fra 3 piatti unici cucinati solo con ingredienti freschissimi e selezionati, incluso servizio, pane con lievito madre, burro salato e grissini artigianali.
E naturalmente sempre disponibile anche a pranzo il menù alla carta con le nostre ottime carni alla griglia.
Vi aspettiamo. Prenotate telefonando 030.2070441 oppure 340.9363073
Carne o Spirito?
You love meat, or you are going to fall in love with it.
PRIVACY
These pages describe the procedures that www.carneespirito.it uses to handle the personal data of those who browse the site; this information is provided under section 13 of Legislative Decree no. 196 of 30 June 2003, the “Personal Data Protection Code”. This information is valid exclusively for this website and does not cover any other sites that may be linked to it.
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Browsing data: as the user browses the site, the dedicated IT systems acquire several data, the transmission of which is implicit in the use of internet communication protocols and which could lead back to the IP address of the user. In any case, these data will not be used in any way, or, at the most, they will be used for the sole purpose of obtaining anonymous statistical information regarding frequency of access to the site. Data provided voluntarily by the user: the data sent voluntarily to the e-mail addresses indicated on this site, or sent by completing specific forms, will be processed according to the principles of fairness, legality and moderation, in order to protect the privacy and rights of those concerned.
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The personal data acquired may be used for commercial, promotional and informative purposes, as well as for statistical use and to identify potential customers. Any personal data sent by users may be communicated to third parties, if this should prove necessary to achieve the aims described above.
Methods of processing
Data processing is performed under the requirements of section 11 of Leg. Dec. 196/2003, and will be carried out both manually and using electronic and computerised means. In fact, data may be stored both on paper and in electronic files for a period of time that does not exceed the duration and needs of processing. Specific safety measures are taken to prevent the loss, misuse or incorrect use of data and any unauthorised access.
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Rights of data subjects
The rights of data subjects are included in section 7 of Leg. Dec. 196/2003, under which they can exercise the right to request the cancellation, transformation into anonymous form or blockage of any data processed in breach of the law, as well as to oppose their processing, for legitimate reasons.
Data Controller and Processor
The data controller and processor is Pedroni Paride & C. sas For any request or communication an e-mail can be sent to the following address: This email address is being protected from spambots. You need JavaScript enabled to view it.
LEGAL NOTES
Intellectual property
The contents of Pedroni Paride & C. sas, by way of example, but not limited to: photographs, artwork, images, videos, drawings, documents, logos and any other material, published in any format, and also including colours, are protected by copyright and any other rights regarding intellectual property. Their reproduction, either in whole or in part, in any form, without express written consent, is strictly forbidden. Pedroni Paride & C. sas holds the exclusive right to forbid or authorise the reproduction, in whole or in part, of the contents of its website.
Links from www.carneespirito.it to other websites
The Pedroni Paride & C. sas website may contain hyperlinks to other websites; due to the nature of the technology used we will not be held responsible for the contents of the sites to which we include links. We would ask you to exercise caution when following any links from www.carneespirito.it to external websites. Please read the conditions of use and privacy regulations very carefully.
Links to www.carneespirito.it
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Pedroni Paride & C. sas has taken every precaution to ensure that its users are provided with site content that is accurate and does not contain incorrect or obsolete information. However, we accept no responsibility regarding the accuracy and completeness of the content published except for liability for fraud and gross negligence and as otherwise provided by the law. Despite being in our own interests, due to the nature of the Internet, Pedroni Paride & C. sas cannot guarantee its users that the site will operate continuously, without any kind of interruption and without any errors or malfunction caused by the Internet connection. In the event of any difficulty please contact our customer services.
COOKIE POLICY
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BUSINESS LUNCH: TO BE GOOD EVEN AT NOON
A gourmet lunch menu in an intimate setting and confidential.
Tired of eating "fast" in the chaos of the usual business lunches?
Carne & Spirito in Brescia welcomes you in a cozy and pleasant atmosphere for an authentic taste and well-being break
Treat yourself to a special time to have lunch with friends, colleagues or, why not, for a romantic spell with your sweetie.
Our lunch menu "business lunch" includes two delicious dishes to choose between appetizer, first and second, seasonal vegetables, water, coffee, cover charges and service. All the entrees are cooked by the skilled hands of our chef with selected seasonal ingredients and fresh.
A delicious lunch for only € 15, little more than the usual pizza.
But, if you prefer, you can always choose from the A la carte menu or choose from the other tasting menu:
Fiorentina - Aphrodisiac - Carne&Spirito
Download our menu in pdf format
Warning: We have a few places, you'd better book! Call us at 030/2070441 or book online.
And to receive our latest news subscribe to our periodic newsletter. We are happy to offer you a drink
Carte Menu Offers:
TASTY TEMPTATION
Our dainty appetizers from ground and from water, like the fine cold cuts: Culatello di Zibello and the Jamon Iberico Pata Negra
Our dainty appetizers from ground and from water, like the fine cold cuts: Culatello di Zibello and the Jamon Iberico Pata Negra
PLEASURE OF MEAT
Grilled meat courses, with fine cuts like the rare Tomahawk Rib Eye, the Premium American Black Angus, Fassona's Filet and Bavarian Scottona's Cube Rolls.
Grilled meat courses, with fine cuts like the rare Tomahawk Rib Eye, the Premium American Black Angus, Fassona's Filet and Bavarian Scottona's Cube Rolls.
FLAVOURS MEETING
Delicious first courses of fresh pasta and precious souces made of fish, clams, vegetables, raw meats or traditional cheeses.
Delicious first courses of fresh pasta and precious souces made of fish, clams, vegetables, raw meats or traditional cheeses.
CARNE CON L’OSSO
Il Tomahawk Ribeye australiano definito la “Delizia dei carnivori”, la Fiorentina di Premium Balck Angus americano, la Fiorentina di Pezzata rossa nazionale, il Filetto con l’osso.
Il Tomahawk Ribeye australiano definito la “Delizia dei carnivori”, la Fiorentina di Premium Balck Angus americano, la Fiorentina di Pezzata rossa nazionale, il Filetto con l’osso.
TRIUMPH OF TASTE
Rich second courses served with season side dishes, like the real Milan Cutlet with the bone, and some fish and cheeses proposals.
Rich second courses served with season side dishes, like the real Milan Cutlet with the bone, and some fish and cheeses proposals.
SWEET TEMPTATIONS
Delicious homemade dessert, and “Capricci di Gola” our special cafeteria with a little confectionery.
Delicious homemade dessert, and “Capricci di Gola” our special cafeteria with a little confectionery.
THE PLEASURES OF MEAT
Grilled meat and bourguignon: let groped by our specialties
At the restaurant Carne & Spirito of Brescia, meat is synonym of passionate love, but also of the "lustful" tasty food par excellence. As long as the animals are fed and cared for in a real code of ethics. The meat is cooked on the grill by direct heat: the intense heat form a surface layer that prevents the release of juices, preserving taste and tenderness. The flagship of our cuisine are:
TOMAHAWK RIBEYE
Tomahawk Ribeye: exclusively from Australia The Carnivores Delight: the Tomahawk Ribeye (the real Cowboy Rib Eye) It is a rare cut of asutralian beef, a crossing between the prized Black Angus and Wagyu Kobe Beef (the Japanese beef). It is one of the most flavorful and succulent steaks that you can find, it can be enjoyed only in the best Steak House in the world, primarily in the United States. Natural, free of hormones and antibiotics, bred in the wild and fed only corn.
Tomahawk Ribeye: exclusively from Australia The Carnivores Delight: the Tomahawk Ribeye (the real Cowboy Rib Eye) It is a rare cut of asutralian beef, a crossing between the prized Black Angus and Wagyu Kobe Beef (the Japanese beef). It is one of the most flavorful and succulent steaks that you can find, it can be enjoyed only in the best Steak House in the world, primarily in the United States. Natural, free of hormones and antibiotics, bred in the wild and fed only corn.
THE PRECIOUS KOBE STEAK
This particular meat is taken from Kobe beef, which is raised in a very particular way: this breed of cattle, in fact, is genetically selected to have a meat rich in unsaturated fats that are mixed with the meat itself, not positioning on the sides as it happens for the "normal" meat. The Kobe beef is renowned for its flavor, tenderness, and fatty well-marbled texture. The marbled meat during cooking takes on a delicate and velvety flavor, while maintaining its tenderness. The traditional Japanese recipe requires cooking the meat on hot grill.
This particular meat is taken from Kobe beef, which is raised in a very particular way: this breed of cattle, in fact, is genetically selected to have a meat rich in unsaturated fats that are mixed with the meat itself, not positioning on the sides as it happens for the "normal" meat. The Kobe beef is renowned for its flavor, tenderness, and fatty well-marbled texture. The marbled meat during cooking takes on a delicate and velvety flavor, while maintaining its tenderness. The traditional Japanese recipe requires cooking the meat on hot grill.
T-BONE FILLET
Best expression of the fillet, when the tenderness of the fillet meets the taste of meat on the bone.
Best expression of the fillet, when the tenderness of the fillet meets the taste of meat on the bone.
THE SELECTED FIORENTINA BLACK ANGUS
Beef cooked on the grill after a month of aging. The term is well suited to the unattainable sublime goodness of American beef raised in the wild, the Creekstone Farms Premium Black Angus in the USA, variety Prime (top of the line). The natural breeding grazing free, powered by supply chain and certified checks evidencing welfare of the animal are synonymous with safety and delicacy of the meat, which have a strong flavor. persistent Fiorentina is made up of the famous steak tenderloin, sirloin and T-bone in the middle. To match with the great Tuscan wines choosing among the 700 wines of our cellar.
Beef cooked on the grill after a month of aging. The term is well suited to the unattainable sublime goodness of American beef raised in the wild, the Creekstone Farms Premium Black Angus in the USA, variety Prime (top of the line). The natural breeding grazing free, powered by supply chain and certified checks evidencing welfare of the animal are synonymous with safety and delicacy of the meat, which have a strong flavor. persistent Fiorentina is made up of the famous steak tenderloin, sirloin and T-bone in the middle. To match with the great Tuscan wines choosing among the 700 wines of our cellar.
THE FILLET FASSONA PIEMONTESE
The delicacy of the Italian meat par excellence. The fillet is the cut of meat prized for its tenderness, La Piemontese, which is part of the Slow Food presidia, is one of the most prestigious races in the world, the flesh is unique, thin, but at the same time very tasty. Certified chain, strict controls, brand protection and best cuts enhance the nutritional and taste of this great breed.
The delicacy of the Italian meat par excellence. The fillet is the cut of meat prized for its tenderness, La Piemontese, which is part of the Slow Food presidia, is one of the most prestigious races in the world, the flesh is unique, thin, but at the same time very tasty. Certified chain, strict controls, brand protection and best cuts enhance the nutritional and taste of this great breed.
LA RUBIA GALLEGA
Il Bue Galiziano, è una delle più pregiate carni al mondo. La “Bionda di Galizia” prende il nome dal suo manto dorato, dal particolare colore del suo grasso, e dalla regione in cui viene allevata, la Galizia al nord della Spagna. Cresce libera in grandi pascoli e si nutre di erbe autoctone, cereali e castagne: vivere allo stato brado…ha il suo gusto. Il sapore ricco con note leggermente speziate è avvolto nel prelibato grasso giallo oro e cremoso che conferisce una consistenza inimitabile. La frollatura è di oltre 60 giorni.
Il Bue Galiziano, è una delle più pregiate carni al mondo. La “Bionda di Galizia” prende il nome dal suo manto dorato, dal particolare colore del suo grasso, e dalla regione in cui viene allevata, la Galizia al nord della Spagna. Cresce libera in grandi pascoli e si nutre di erbe autoctone, cereali e castagne: vivere allo stato brado…ha il suo gusto. Il sapore ricco con note leggermente speziate è avvolto nel prelibato grasso giallo oro e cremoso che conferisce una consistenza inimitabile. La frollatura è di oltre 60 giorni.
THE BOURGUIGNONNE
Available only in autumn and winter, to be prepared and savored slowly and joyfully. The Fondue Bourguignonne is a typical Swiss preparation, which consists in browning meat cubes, melted in hot oil and then dip in various sauces. To contain the oil is a particular object formed by a container of cast iron having a conical shape, which narrows at the mouth to avoid splashing of oil to escape. This container is resting on a tripod, and is heated by a stove . To complete the service there are dishes with compartments to hold various delicious sauces and long forks of metal that are used to pierce the meat and fry in hot oil. The forks are marked with different colors in order to recognize their own during the browning of the meat.
Available only in autumn and winter, to be prepared and savored slowly and joyfully. The Fondue Bourguignonne is a typical Swiss preparation, which consists in browning meat cubes, melted in hot oil and then dip in various sauces. To contain the oil is a particular object formed by a container of cast iron having a conical shape, which narrows at the mouth to avoid splashing of oil to escape. This container is resting on a tripod, and is heated by a stove . To complete the service there are dishes with compartments to hold various delicious sauces and long forks of metal that are used to pierce the meat and fry in hot oil. The forks are marked with different colors in order to recognize their own during the browning of the meat.
Scopri il ristorante Carne & Spirito
Carne & Spirito - Ristorante a Brescia
Specialità carne alla griglia, cucina afrodisiaca, Bourguignonne.
Via dei Gelsi, 5 - 25125 Brescia - Tel. +39 3409363073 - This email address is being protected from spambots. You need JavaScript enabled to view it.
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