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
  • Poached egg,

    potatoes cream, asparagus and crispy bread

    14

First Courses

  • Tajarin pasta with fassone veal ragout

    13
  • Spaghetti cacio & pepe,

    lemon and pistach

    14
  • Traditional agnolotti

    15
  • Stroncatura pasta,

    monkfish, tomatoes, caper and olives

    14
  • Crispy risotto,

    shrimps, asparagus and smoked mozzarella di bufala

    14

Main Courses

  • Veal steak

    and ash extra virgin olive oil

    19
  • Braised veal cheek

    and mashed potatoes

    18
  • Fish & chips

    and tartare sauce

    18
  • Croaker fish,

    sasonal vegatables and Bernaise sauce

    20
  • Lamb,

    celeriac and coffee sauce

    20

Coldcuts and cheese

Desserts

  • Bonet with amaretti caramel

    6
  • Cold zabaione

    with caramelized almonds and raisins

    6
  • Créme brulèe

    6
  • Chocolate truffle,

    hazelnuts waffle and wild berries coulis

    6