Restaurant

Starters

  • Homemade ricotta cheese

    and seasonal vegetables

    11
  • Piedmontese raw beef tartare

    and green anchovies

    13
  • Traditional vitello tonnato

    14
  • Marinated trout,

    beet and crème fraiche

    13
  • Lestopitta, pork, greek yogurt

    and marinated onions

    13
  • Foie Gras escalope,

    pan brioche, shallot and figs with Sherry

    14

First Courses

  • Tuffoli with fassone veal ragout

    13
  • Pappardelle with rabbit,

    olives, capers and confit tomatoes

    14
  • Traditional agnolotti

    15
  • Risotto with mullets and wild fennel

    15
  • Spinach soup

    Seirass gnocco and salmon egg

    13
  • Tagliolini with artichokes and sweetbread

    14

Main Courses

  • Veal rump steak

    and ash extra virgin olive oil

    19
  • Braised veal cheek

    and mushed potatoes

    17
  • Breaded cod fish, cabbage

    and tartare sauce

    18
  • Lamb with celeriac

    and coffee sauce

    19
  • Squid, lemon potatoes cream

    and black cabbage

    17
  • Umbrine fish, vegetables in barigoule

    and bernese sauce

    18

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
  • Brownie and vanilla icecream

    6
  • Cheesecake and wild berries coulis

    6