Restaurant

Starters

  • Homemade ricotta cheese

    and seasonal vegetables

    11
  • Piedmontese raw beef tartare

    and green anchovies

    13
  • Traditional vitello tonnato

    14
  • Lestopitta with horse mackerel,

    mozzarella di bufala, avocado sauce and marinated onions

    14
  • Creamy cod fish,

    roasted peppers, potatoes chips and olives

    13

First Courses

  • Tajarin pasta with fassone veal ragout

    13
  • Pappardelle with rabbit,

    olives, capers and confit tomatoes

    14
  • Traditional agnolotti

    15
  • Spaghetti Cacio & pepe,

    pistach and lemon

    14
  • Gragnano pasta with mushrooms and shrimps

    14

Main Courses

  • Veal steak

    and ash extra virgin olive oil

    19
  • Veal belly,

    green beans and lemon mayonnaise

    17
  • Fish & chips

    and tartare sauce

    18
  • Octopus and 'nduja

    with eggplants and potatoes

    19
  • Lamb,

    babaganoush, chicory and goat cheese

    19
  • Veal steak

    and ash extra virgin olive oil

    19
  • Veal belly,

    green beans and lemon mayonnaise

    17
  • Fish & chips

    and tartare sauce

    18
  • Picanha, Chimichurri sauce, roasted peppers and fried manioc

    19

Coldcuts and cheese

Desserts

  • Bonet with amaretti caramel

    6
  • Cold zabaione

    with caramelized almonds and raisins

    6
  • Pannacotta

    6
  • Icecream truffle

    with cherries

    6