BETWEEN PIEDMONT AND THE MEDITERRANEAN
Today, the kitchen is led by Giuseppe Russo, who for over ten years has been behind the pass at Tre Galli, shaping a menu that looks both to Piedmont and to the South — of Italy, first and foremost, but also beyond. A style grounded in solid French technique, moving between local roots, the Mediterranean, and dishes inspired by South American and Middle Eastern cuisines.
Starters
Fresh homemade ricotta and seasonal vegetables
€ 14,00
Lestopitta, falafel, hummus, feta and oriental pesto
€ 16,00
Raw meat of Fassone and green anchovies
€ 14,00
Traditional tuna veal
€ 15,00
Marinated bonito fish, algae, sweet and sour radishes and daikon
€ 16,00
Raw ham Capitelli 30 months
€ 15,00
First Courses
Tajarin with Fassone ragù
€ 15,00
Tagliatelle, raw ham, parmesan cheese and balsamic vineager
€ 16,00
Spaghetti cacio e pepe, pistach and lemon
€ 15,00
Cavatelli, roasted peppers cream, goat cheese and black olives
€ 16,00
The agnolotti of the Tre Galline Restaurant
€ 16,00
Main Courses
Veal sirloin and ash oil
€ 22,00
Octopus, calabrese pesto, peppers, tomatoes, ricotta and rocket salad
€ 22,00
Grilled veal tongue, green peppers and bagnetto rosso
€ 21,00
White fish, pumpkin and mushrooms
€ 22,00
Fish & Chips
€ 22,00
Aubergines, sesame and tofu
€ 18,00
Side dishes
Vegetables of the day
€ 6,00
Baked potatoes
€ 6,00
Mixed leaves, tomatoes and carrots
€ 5,00
Coldcuts
and cheese
Selection of cheeses Az. Agr. Corbusier
€ 14,00
Desserts
Figs tarte tatin and ice cream
€ 8,00
Cold zabaglione, caramelized almonds and raisins
€ 7,00
Bonet and amaretto caramel
€ 7,00
Panna cotta
€ 7,00