Burrata cheese, eggplant cream, cherry tomatoes with basil and Taggiasca olives
Thinly sliced cuttlefish* with lime and ginger infusion on pea* and mint purée with cuttlefish ink
Brulé prawns*, bell pepper salad and raspberry-red onion sweet and sour reduction with long pepper
Marinated meat carpaccio, curly endive, 30-month flakes of Parmigiano Reggiano cheese, croutons
and Caesar dressing
Piedmontese beef tartare “Coalvi” selection, “Stornello” style with black truffle and “pane guttiau
Selection of cold cuts from the valleys with Bettelmatt cheese cream
San Marzano tomato flan, parmesan cheese cream, marjoram and olive crumble
Linguine with pepper and lemon, marinated trout and its caviar, baby spinach cream and fried breadcrumbs
Carnaroli rice creamed with red turnip, smoked eel, goat cheese and pine nut pesto
Cuttlefish ink* ravioli* with red mullet, cherry tomato fondue and basil
Potato gnocchi** with turmeric and poppy seeds, ricotta cheese from Crodo cream, courgettes and courgettes flowers
Sardinian “fregula” pasta with pork tartare flavoured with myrtle, “crusco” pepper and sweet pecorino cheese flakes
Cold avocado and spinach velouté with crunchy radishes and vegan cream
Creamy feta and yogurt, beetroot tartare with dill and orange, pistachio crumbs
Sorghum, black beans and buckwheat “Gigli” pasta with cashews and carrots fondue, Taggiasca olives, curry and sprouts
Chickpea and chia seeds burger with courgettes and courgettes flowers
Vegan eggplant “Parmigiana”
Our selection of cheeses from the valleys with marmalades
Salmon trout fillet, crispy celery, lightly-smoked vegetable yogurt and Aji amarillo cream
Sautéed amberjack, eggplant, tomato and basil “crudaiola”
Sea bream fillet with light curry, carrots and cashews, mountain celery chlorophyll, coconut rice
Herb-crusted and slow-cooked pork mignon, soft potatoes and “Vin Santo” sauce
Entrecôte of Angus Rio Platense, sweet potatoes chips, habanero pineapple chutney and bourbon
Grilled “Coalvi” beef fillet, Cubebe pepper and Prunent wine butter, baby spinach and sautéed
Yellow peach mousse, spiced white sangria and fresh fruit
Coconut dacquoise, white chocolate namelaka and passion fruit
Classic tiramisu with gianduia ganache and Bailey’s
Almond semifreddo with apricot puree and lavender scent
Vegan Tonka beans and vanilla cake with organic lemon mousse
Assortment of local cheese with marmalades
Cover charge
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