Restaurant

Starters

  • Homemade ricotta cheese

    and seasonal vegetables

    11
  • Piedmontese raw beef tartare

    and green anchovies

    13
  • Traditional vitello tonnato

    14
  • Lestopitta wit crispy eel,

    guacamole and feta cheese

    15
  • Breaded anchovies

    with tzatziki, confit tomatoes and rocket salad

    13

First Courses

  • Fusilli with fassone veal ragout

    13
  • Pappardelle with rabbit,

    olives, capers and confit tomatoes

    14
  • Traditional agnolotti

    15
  • Organic artisanal spaghetti

    with anchovies, peppers and ricotta salata cheese

    14
  • Tagliolini pasta

    with zucchini, ginger and pink shrimps

    14

Main Courses

  • Veal rump steak

    and ash extra virgin olive oil

    19
  • Quail cooked in casserole,

    camote and chard

    18
  • Fish & chips

    and tartare sauce

    18
  • Amberjack with tomatoes coulis,

    smoked eggplants and buffalo mozzarella cheese

    19
  • Rack of pork ribs with Bbq sauce,

    corn and spinach

    18

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
  • Figs Tarte Tatin

    and Vanilla icecream

    6