Lukewarm baby octopus* on a cream of purple potatoes, saffron wafer and basil oil
Carpaccio of Arctic char** marinated in citrus and pink pepper, Greek yogurt cream with horseradish and sprouts
Stornello tartare: Piedmontese beef with marinated pumpkin, chestnuts* and Crodo toma cheese
Duck* breast, cranberry compote, Verona celery and balsamic vinegar
Selection of Ossola pork butcher's cured meats with rye bread
Cauliflower flan, light Cantabrian anchovy cream with dried capers and lemon
Fresh tagliolini-pasta with ancient grains, cream of spiny artichokes, char roe, and crispy breadcrumbs with lemon zest
“Plin” ravioli* with three roasts glazed with mountain butter and sage, veal stock, and black truffle shavings
Carnaroli rice creamed with baby leeks and Bettelmatt, brisaula and aged Nebbiolo reduction
Fresh sedanini-pasta with lamb* ragout and thyme, dried tomato granola and nuts
Typical gnocchi** from Ossola Valley with chestnuts and pumpkin, bay leaf butter, smoked ricotta and coffee powder
Borlotti bean cream soup with rosemary, chopped lard from Ossola Valley and crispy bread
Salt-baked celeriac carpaccio with smoked tofu cream and spicy green celery coulis
Artichoke au gratin with goat cheese and pink pepper, fresh spinach and pomegranate salad
Vegan potato and pumpkin dumplings** with mushroom and leek ragout, balsamic vinegar glaze
Seitan goulash with vegetables and smoked paprika potatoes
Our selection of cheeses from the valleys with jams
Pikeperch fillet in an almond and panko crust, mustard leaves stewed with chili pepper and lemon
Cuttlefish* stuffed with crunchy vegetables on a cream of grass peas in new olive oil
Purple imperial blackfish with crispy rösti potato and a citrus cream sauce
Rabbit “porchetta” with chestnuts* and prunes, lightly smoked celeriac cream
Slow-cooked boneless pork shank flavoured with sage, apples, and cider
Piedmontese "Coalvi" beef fillet in a parsley and Mottarone herb crust, veal and Tarlapp-wine reduction
Yogurt and spice mousse (cinnamon and anise), pomegranate, and balsamic reduction
Chocolate and corn namelaka, cocoa and polenta cake with orange brittle
Parfait glacé with Génépy liqueur, Granny Smith apple jelly, and rhododendron honey tuille
Verrine of zabaione and raisins marinated in Barolo chinato, hazelnuts
Vegan tart with frangipane and clementine coulis
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