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Restaurant

Starters

  • Homemade ricotta cheese

    and seasonal vegetables

    10
  • Piedmontese raw beef tartare,

    chicory and anchovies mayonnaise

    12
  • Jerusalem artichoke pie

    and leeks cream

    10
  • Cotechino from Moncalieri

    with polenta and green sauce

    12
  • Cod fish,

    potatoes and almond cream with olives crumble

    13
  • Traditional " vitello tonnato "

    13
  • Rabbit and prunes terrine

    and peppers chutney

    13
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First Courses

  • Spinach velvety

    shrimp and burrata cheese

    13
  • Nebbiolo wine risotto

    and Toma cheese

    11
  • Artisanal tuffoli

    with tomatoes and extra old parmesan cheese

    11
  • Homemade pappardelle

    with sweetbread ragù and artichokes

    12
  • Traditional agnolotti

    with gravy sauce

    13
  • Spaghetti

    with Agostino Recca's anchovy pouring

    12
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Main Courses

  • Fassone rump

    potatoes and ash extra virgin olive oil

    18
  • Veal kidney

    with mushrooms and bread

    16
  • Cheeseburger royal

    ( with blu goat cheese or cow milk cheese )

    17
  • Hamburger royal

    16
  • Braised veal cheek

    and potatoes purée

    17
  • Vegetables roulade

    with smoked cheese cream

    15
  • Ombrina fish fillet,

    fava bean cream and chicory

    18
  • Grilled cuttlefish,

    lentils from Castelluccio and braised artichokes

    18
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Coldcuts and cheese

  • Coldcuts selection from Valle Orco Farm

    12
  • Goat cheese selection

    from La Capra e La Panca Farm

    12

Desserts

  • Hazelnuts cake

    and icecream

    6
  • Cold zabaione

    with caramelized almonds and raisins

    6
  • Hot chocolate pie

    and yogurt icecream

    6
  • Gianduia mousse

    and pear in red wine

    6