Sweet and sour perch salad with fennel and orange, pickled whitefisch, marinated trout tartare with its caviar, horseradish mayonnaise
Tuna Tataki with smoked sea salt, wild berries, gourmet sauces, and Peruvian ceviche made with Tropea red onions
Sailors Cappon Magro in Ponentina style with crispy bread: a typical Ligurian dish with red gurnard, seafood, vegetables, shellfish, and green sauce.
Seared Fassona beef fillet nigiri with brown beef sauce, wasabi, and chimichurri, topped with spring sprouts
Raw ham from Vigezzo Valley with crispy artichokes from Albenga and buffalo ricotta emulsion
Risotto alla Mugnaia , capern and lemon, with perch fillets and radish sauce
Egg-Tagliolini noodles cooked in a pepper and lemon broth, emulsified with salted butter, trout roe, and fresh fennel
Handmade Egg-Spaghetti with sautéed seafood in their bisque, with an anchovy bread crumble
Paccheri di Gragnano with three types of tomato, Reggiano 24-month foam, and black olive powder
Potato gnocchi with red pesto of dried tomatoes, almond and aubergines
Traditional meat ravioli with roasted sauce, gorgonzola cheese fondue and hazelnut crumble
Assortment of mixed cheeses with fruit compote and chef’s sauces
Spaghetti of courgettes with chopped Breme onions and hazelnuts
Melted Tomino cheese with two types of pumpkin and sautéed turnip greens
Vegetarian ramen with rice noodles, tofu, and vegetables
Mix of fried sweet water fish and vegetables with rustic potatoes and tartar sauce
Low-temperature cooked pike perch fillet with salted zabaglione and mustard mashed potatoes
Lake fish broth flavoured with saffron, with fish fillets, river prawns, and trout roe
Pork belly with apple chutney, its sauce, mashed potatoes, and herbs
Veal cheek with its red wine reduction and sautéed vegetables with honey
Honey-glazed guinea fowl breast with baby vegetables
Grilled beef entrecôte with minced ginger, chives and cashew
Green salad
Mixed salad
French fries
Classic tiramisu in balloon
Fruit tartlet
Traditional lemon cake from the Borromean islands with raspberry soup and almond brittle
Creme Brulè
Macedonia di frutti di bosco, olio, miele al tartufo e fiocchi di sale
Ananas marinato
Namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridised strains, and products thereof
Crustaceans and products thereof
Eggs and products thereof
Fish and products thereof
Peanuts and products thereof
Soybeans and products thereof
Milk and products thereof (including lactose)
Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews (Anacardium occidentale), pecan nuts (Carya illinoinensis (Wangenh.) K. Koch), Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia or Queensland nuts (Macadamia ternifolia), and products thereof, except for nuts used for making alcoholic distillates including ethyl alcohol of agricultural origin
Celery and products thereof
Mustard and products thereof
Sesame seeds and products thereof
Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre in terms of the total SO2 which are to be calculated for products as proposed ready for consumption or as reconstituted according to the instructions of the manufacturers
Lupin and products thereof
Molluscs and products thereof