Restaurant

Starters

  • Homemade ricotta cheese

    and seasonal vegetables

    11
  • Piedmontese raw beef tartare

    and green anchovies

    13
  • Traditional vitello tonnato

    14
  • Russian salad with vegetables, fish and shellfish

    14
  • Strawberries gazpacho with tuna, yogurt and cashew nuts

    14

First Courses

  • Fusilli with fassone veal ragout

    13
  • Pappardelle with rabbit,

    olives, capers and confit tomatoes

    14
  • Traditional agnolotti

    15
  • Homemade cavatelli pasta with clams and spring vegetables

    15
  • Tagliolini with courgettes, courgette flowers and capers

    13

Main Courses

  • Veal rump steak

    and ash extra virgin olive oil

    19
  • octopus and n'duja with eggplants, confit tomatoes and potatoes

    and mushed potatoes

    18
  • Fish & chips

    and tartare sauce

    18
  • Fish and shellfish soup

    22
  • Picanha, crispy polenta, chimichurri and peppeers

    19

Coldcuts and cheese

  • Coldcuts selection from Salumificio Nadia

    12
  • Caseificio Valvaraita cheese selection

    13

Desserts

  • Bonet with amaretti caramel

    6
  • Cold zabaione

    with caramelized almonds and raisins

    6
  • Pannacotta

    6
  • Fresh fruits pie

    6