The dishes on offer are all created using ingredients that have built, and continue to build, the gastronomic history of this extraordinary land, Piedmont, but they are reinterpreted in their preparation, geometries and presentation. Elena and Giovanni are also not content with simply offering local cuisine. They are intent upon seeking and meeting the best producers in the area to discover, thanks to their experience, the typical features and potential of each individual product, from the flour for the bread to the cheeses and cold meats…
PHILOSOPHY IN CUISINE
Every ingredient is carefully selected to guarantee that guests enjoy an unforgettable sensorial experience. The restaurant has a charming open kitchen, allowing guests to see the chef, Paolo Viviani, with his staff, at work, and it is open throughout the year.
Here, too, as in every other inch of the estate, the atmosphere is elegant yet, at the same time, friendly, because the essential ingredient, which must never be missing, is the pleasure in feeling comfortable.
OUR MENU
STARTER € 16
Spring Vignarola with robiola cheese
Russian salad with tuna and beetroot
Creamed codfish with black polenta
Fassona tartare, hazelnuts and black truffle
Veal with tuna sauce in our way
Noble liver pate on toasted bread
FIRST COURSE € 18
Tajarin with octopus and cuttlefish ragout
Rabatoni with wild herbs
Rabbit agnolotti with lemon and sage
SECOND COURSE € 23
Steamed codfish with herb mayonnaise
Roasted veal tongue with green sauce and mustard
Pork fillet with Myricae and asparagus
DOLCI € 9
Panna cotta with strawberries and mint
Hazelnut and amaretti semifreddo
Violet and almond millefeuille, berry gel
Selection of cheeses 5 tastings €16
