Our kitchen offers refined and elegant proposals linked to tradition and good
Italian cuisine. From appetizers to desserts, we offer you renewed dishes, specially designed by
our Chef, to give you all the best of a fresh and genuine cuisine.
The dishes listed in our
menus may change, depending on the season and availability of ingredients.
The kitchen of our restaurant is available to customers with special dietary needs to offer
vegetarian, vegan and gluten-free.
We kindly ask you to inform us with notice or at the time of booking the table,
to point out the type of food you follow.
The Chef and the staff will be able to present you with appropriate and tasty proposals, without
taking away the pleasure of a special dinner.
Do not hesitate to contact us:
+39 0332 948196.
Burrata cannolo
cucumber transparency, Cantabrian anchovies and tomato.
Marinated Culatello
prosecco with melon and figs.
Fassona beef
on grilled ossobuco with dijon mustard mayonnaise and floral misticanza.
Octopus
with violet potatoes, raspberries and taggiasche olive ice cream and lemon powder kefir mousse
Linguine in crab meat
with its cream, yellow date and bay leaf powder.
Dumpling ridge
nettle with spicy blueberry sauce and Bettelmat.
Green tomato risotto
with bay leaf powder and raspberries.
Pappardelle with saffron
with tomato flakes, white sauce with peas and mint oil.
Mediterranean snapper escalope
crunchy in clam and fasolari sauce with vegetable concassé and fennel
Single-cooked turbot
on broad bean and pea mash, citrus dressing orange fennel roasted almonds and sage-scented guanciale.
Rich fried fish and vegetables
(king prawns, squid, battered cod, aquadelle, courgette carrots and courgette flowers)
Fiorentina of Piedmontese fassona beef
maturation 30 days
Pork softbons napped in maple syrup
and their green apple, ginger and soya marinade with rustic herb potatoes
Sliced picanha
with baked potatoes, bacon and Tropea red onion
Boneless rabbit roast
cooked at low temperature with carrot mash, vegetable mignon and kumquat
Nuvola di tiramisù al pistacchio (7,3,1,8)
Pavesini, Pasteurised Mascarpone Cream, Espresso Coffee, Granola and Pistachio Sauce
Deconstructed martini tart (7,8,3,1)
Mascarpone cream with vanilla crumble strawberries, tomato and 74% chocolate fondue
The crush (1,3,7,12,8)
Citrus fruit morbidone with its cream and hints of lemon
Sweet caprese (1,3,7,8,)
Tartlet with semi-candied tomato with citrus fruits mozzarella ice cream and mint oil
Seasonal fruit sorbets
Only fresh, seasonal fruit to ensure the best tasting interlude
Crema Colada (3,7)
Star anise Catalan cream, caramelised pineapple and coconut mousse, with matching mini drink
The non-Cannolo (1,7,3,8)
Ricotta di capra montata, scorza d’arancia biologica, cialda di mandorla e crema di pistacchio
Assorted ice cream cups
