Salmon trout from the Laghetto di Giaveno, marinated and smoked by us with aromatic herbs and local plants such as rosemary, juniper, bay leaf,...

Pure tenderness: Piedmontese calf , slow-cooked at low temperature, it melts in your mouth offering a journey through the authentic flavours of Piedmont.

The great challenge returns: Anchovies in green sauce Vs. Anchovies in red sauce. 

Competition between two sandwiches, the judgment is yours!

A triumph of fresh vegetables, wrapped in a velvety tomato sauce, celebrates Piedmontese tradition in an appetizer that smells of home and tells stories of authentic flavors.

Bra Sausage, Marinated Beef, Tartare with Lemon Gel

Tasting mix of Traditional Piedmontese starter

Traditional calf, bovine tongue, chopped  raw meat, stuffed pepper, anchovies in green sauce 

Traditional stuffed pasta from Piedmont.

Our filling, made using the ancient Freidour recipe passed down through the years, is carefully enclosed within a thin egg pasta skillfully prepared by the pasta makers **Petiti & Destefanis** of Giaveno.

Tagliolini alla Chitarra wrapped in a wild game ragù, intense and enveloping, that tells of woods and tradition. A harmony of authentic flavors that captivates from the first bite.

A journey of flavors: nettle ravioli with a vegetarian filling, wrapped in golden butter, creamy goat cheese sauce, and crispy fried leek strands. Elegance and nature on the plate.

Un'esperienza sensoriale unica: filetto di maiale succulento, avvolto da una salsa di mirtilli locali e Porto, flambato al tavolo per un tocco teatrale e un sapore indimenticabile.

A crispy pork cutlet coated in golden breadstick crumbs, cooked in clarified butter, served with caramelized onion.

A sensory journey: slow-cooked Black Angus "cappello del prete" from Piedmont, wrapped in a velvety sauce of Chardonnay, ponzu, and soy. Elegance and intensity in every bite.

Autumn recipe: filling made with potatoes and porcini mushrooms, baked au gratin. 

Veal with tuna sauce,
Fassona tartare, cheese sauce, caramelized onionmand natural blue, Agnolotti with roast sauce,
Braised beef with Chardonnay,
Baked potatoes,
Dessert from the trolley

The sommelier will choose the best pairing for you.

From the Fratelli Lussiana farm in Borgata Fornello, Coazze, we have selected for you: 

Sweet Toma, Robbiolona goat cheese, Tuma del Lait Brusch, Morbidosa, Cevrin di Coazze, Natural Blue, and Goat Blue. 

Served with Cumiana honey and occasionally other sauces prepared by us.

Gazzosa, Chinotto, Lemonade, Tonic Water, Orange Soda

Blonde, Red, chestnut , Weizen, Wolf, Aleghetor

Bionda, Rossa, Brusatà

30cl