Restaurant

Starters

  • Homemade ricotta cheese

    and seasonal vegetables

    11
  • Piedmontese raw beef tartare

    and green anchovies

    13
  • Traditional vitello tonnato

    14
  • Lestopitta and falafel,

    roasted feta cheese and hummus

    14
  • White fish cevice,

    sweet potato,platano and feta cheese

    15

First Courses

  • Tajarin pasta with fassone veal ragout

    13
  • Tagliatelle

    with leeks, Castelmagno cheese and hazelnuts

    14
  • Traditional agnolotti

    15
  • Pasta di Gragnano

    pumpkin, chestnuts and smoked scamorza cheese

    14
  • Homemade Cavatelli

    tomato, tuna, olives and capers

    15

Main Courses

  • Veal steak

    and ash extra virgin olive oil

    19
  • Braised veal cheek

    and potatoes purèe

    19
  • Fish & chips

    and tartare sauce

    18
  • Salmon

    coconut cheese, bok-choy and cardoncelli mushrooms

    19
  • Piglet,spring rolls

    turnip greens and mango

    19

Coldcuts and cheese

Desserts

  • Bonet with amaretti caramel

    6
  • Cold zabaione

    with caramelized almonds and raisins

    6
  • Panna cotta

    6
  • Fried ice cream

    6