Restaurant

Starters

  • Homemade ricotta cheese

    and seasonal vegetables

    11
  • Piedmontese raw beef tartare

    and green anchovies

    13
  • Traditional vitello tonnato

    14
  • Lestopitta with lamb,

    seirass cheese, pistach and Zhoug sauce

    15
  • Porcini mushrooms

    with potatoes mousse, crispy bread and parsley oil

    15

First Courses

  • Tagliolini pasta with fassone veal ragout

    13
  • Pappardelle with rabbit,

    olives, capers and confit tomatoes

    14
  • Traditional agnolotti

    15
  • Organic artisanal spaghetti

    with turnip greens, strcciatella cheese and crispy bread

    14
  • Mezze maniche pasta

    with cardoncelli mushrooms and pink shrimps

    14

Main Courses

  • Veal steak

    and ash extra virgin olive oil

    19
  • Lomo saltado

    camote and chard

    19
  • Fish & chips

    and tartare sauce

    18
  • Amberjack with black cabbage

    and Soubise sauce

    19
  • Braised veal cheek

    and potatoes purée

    17

Coldcuts and cheese

  • Coldcuts selection from Beppe Dho

    La Granda

    12
  • Piedmontese cheese selection

    from La Poiana

    13

Desserts

  • Bonet with amaretti caramel

    6
  • Cold zabaione

    with caramelized almonds and raisins

    6
  • Pannacotta

    6
  • Lemon pie

    6