Focaccia Portovino with creamy stracchino cheese, with a tomato dip infused with oregano.

Accompanied by marinated olives, thinly sliced mortadella, crispy Grissini, French fries with mayonnaise, fresh veggie crudités with tangy tartar sauce, savory popcorn, and rustic, house-made crispy bread.

Venison tartare with pumpkin muffin, juniper mayonnaise, and balsamic reduction

Bresaola from Valchiavenna beef, salami, and lardo. Sweet and sour red cabbage salad

With local cheese, garlic, sage, and plenty of brown butter.

"Martelli" spaghetti with a light tomato sauce, octopus, mussels, clams, squid, and shrimp.

Thin Ligurian focaccia with Stracchino cheese.

Thin Ligurian focaccia with Stracchino cheese, tomatoes, anchovies, capers, oregano, and garlic oil.

3 Oysters
3 Gambas
Marinated white trout tartare

Freshwater Fry: small fillets of lake fish (shad, salmon trout, perch, and char) and fried vegetables, served with tartar sauce.

Prawns, calamari, sand smelt, and crispy vegetables

(Tagliata is a type of Italian dish where the meat is sliced thinly, often served rare or

medium-rare)

Cantabrian anchovies and caper blossoms

Bresaola and marinated porcini mushrooms in oil

Prosciutto Crudo di S. Daniele DOP

Spicy Salami

Capers, anchovies and Oregano

With French Fries

With grilled peppers and eggplant