CHEESES
Selection of local mountain cheeses (V)
Six cheeses produced by mountain farmers from Valle Argentera and Pian dell’Alpe, served with honey on the side
(V) Vegetarian
18 euro
STARTERS
Trio of Piedmontese raw meats
Fassona beef tartare, carne cruda all’Albese — thinly sliced raw veal with Parmesan shavings — and fresh raw beef sausage from Bra
20 euro
Traditional Vitello Tonnato
Thinly sliced veal served cold with a creamy tuna, anchovy and caper sauce, one of Piedmont’s best-known traditional dishes
16 euro
Nettle, potato and cheese fondue flan (V)
A soft savoury flan made with nettles and potatoes, served with a warm mountain-cheese fondue
(V) Vegetarian
14 euro
Seasonal Piedmontese starter
A changing selection of traditional Piedmontese appetisers, prepared with fresh ingredients chosen according to the season and daily availability
22 euro
Beetroot tartare with marinated Savoy cabbage (V)
Finely chopped beetroot served with Savoy cabbage marinated in a light vinaigrette
(V) Vegetarian
15 euro
Burgundy-style snails
Six snails baked with aromatic butter, garlic and parsley
18 euro
FIRST COURSES
Meat agnolotti with butter and sage or roast sauce or meat broth ⚬
Agnolotti (Stuffed Pasta), Traditional Piedmont ravioli served with butter and sage or roast saucewith or meat filling
18 euro
Borage-filled agnolotti (V) ⚬
Traditional filled pasta with a delicate borage filling, served with butter and sage
(V) Vegetatian
18 euro
Polenta taragna with seven mountain cheeses (V)
Traditional buckwheat and cornmeal polenta enriched with a selection of seven mountain cheeses
(V) Vegetarian
20 euro
Seasonal vegetable cream soup (V)
A smooth soup prepared with fresh seasonal vegetables selected according to daily availability
(V) Vegetarian
16 euro
Polenta taragna with milk (V)
Traditional buckwheat and cornmeal polenta served with milk
(V) Vegetarian
16 euro
20-yolk tagliolini with Piedmontese ragout ⚬
Fresh, very thin egg pasta made with 20 egg yolks per kilogram of flour, served with a traditional slow-cooked meat ragout
18 euro
20-yolk tagliolini with game ragout ⚬
Fresh, very thin egg pasta made with 20 egg yolks per kilogram of flour, served with a rich slow-cooked game sauce
18 euro
MAIN COURSES
Stewed wild boar with polenta taragna ⚬
Slow-cooked wild boar stew served with soft buckwheat and cornmeal polenta
22 euro
Chicken Milanese and courgettes in carpione
Breaded chicken and courgettes marinated in vinegar, wine, onions and aromatic herbs, following the traditional Piedmontese carpione method. Served cold
20 euro
Venison burger with caramelized onion and mountain toma cheese ⚬
Venison burger served in a slightly sweet sesame bun with caramelised onion, mountain toma cheese, tomato confit and traditional Piedmontese salsa rubra
25 euro
Piedmontese-style rabbit ⚬
Rabbit slowly cooked in white wine with Taggiasca olives
20 euro
Slow-cooked beef cheek ⚬
Beef cheek slowly braised until tender, served with its rich cooking sauce
20 euro
SIDE DISHES (V)
Purple potato purée
8 euro
Roasted potatoes
8 euro
Polenta taragna
8 euro
Sautéed baby spinach
8 euro
DESSERTS
Bunet
Traditional Piedmont chocolate and amaretti pudding, flavored with rhum
8 euro
Hazelnut cake with zabaione cream
Soft hazelnut cake served with warm egg custard cream
8 euro
Tarte Tatin with vanilla ice cream
Warm upside-down caramelised apple tart served with vanilla ice cream
8 euro
Mille-feuille with pastry cream and fresh berries
Layers of crisp puff pastry filled with custard and fresh berries
8 euro
Tiramisù
Italy’s iconic dessert with mascarpone cream and coffee-soaked ladyfingers
8 euro
Cheesecake with salted caramel or berry coulis
Creamy cheesecake served with your choice of salted caramel or mixed-berry coulis
8 euro
Go to the “wine list“
Cover charge
3 euro
⚬ may contain frozen products
The complete list of allergens and ingredients is available online at the following link:
The list is also available in printed form at the restaurant’s cashier.
Our staff is available for any further clarification or verification.