Our menu

Slow-cooked at low temperature.

With Piedmont PGI hazelnut oil and Val di Susa extra-virgin olive oil.

Piedmontese beef heart, with celery mayonnaise and Aosta Valley walnut oil.

A small bagna cauda with vegetables.

Purple cabbage, carrots and wild-herb pesto.

Cured duck breast, boiled egg, courgettes, onion and peaches in moscato vinegar.

Anchovies in butter and in hazelnut sauce, Russian salad, brined tongue with its sauces, turgia salami and mica.

Twelve snails, in butter, with toma and Blu del Moncenisio cheese.

Frogs², Vercelli-style.

Smoked sturgeon and tench from Ceresole d’Alba, char caviar.

Smoked eel and croutons¹ on a warm potato cream with parsley oil.

With dried fruit and homemade onion jam.

With Blu di Biella cheese and a mead reduction.

With Val di Susa extra-virgin olive oil and Grana Piemonte.

And truffle.

With courgettes, parsley breadcrumbs and lemon-scented seirass.

Seirass-and-nettle ‘nudi’ in butter and sage, with a Grana Piemonte wafer.

Piedmontese veal, with a ‘non-tonnata’ sauce and a small salad.

Piedmontese veal skirt steak breaded in rubatà breadsticks with its marrow, spicy rubra sauce and our green sauce, cucumbers and tomatoes.

Mustardy apple cream, dried apples, roast potatoes and vegetable crisps.

Low-temperature pigeon flambéed with truffle, chicken livers on the side, chard salad and roast potatoes.

Breaded in breadsticks and Piedmont PGI hazelnuts, low-temperature and confit vegetables, chickpea-and-beetroot cream, garlic mayonnaise.

With a seasonal velouté.

With a basil reduction and cocoa ‘soil’.

Salted-caramel mousse and Mombaruzzo amaretti.

Dark chocolate, marsala raisins, peaches and torcetto biscuit.

With caramelised walnuts.

Dark chocolate and hazelnut cream.

With meliga biscuits and ratafià.

With dried fruit, honey and Vermouth.

And Loazzolo DOC Moscato passito.

Raffaele D’Errico bread, croutons¹, Feyles and Agroalimenta breadsticks. Packaged gluten-free products.