The restaurant menu
Lunch & dinner · build your ownThe rotating dishes
A selection of specialities that alternate across the days. The final menu for each evening is displayed in the piazza.
Traditional pasta and bean soup.
Hand-rolled pici with game ragù.
Four-cheese gnocchi with walnuts and a wine reduction.
Small filled Piedmontese agnolotti from the Langhe.
Green spinach spätzle with speck.
Filled pasta with butter, pancetta and sage.
Buckwheat noodles with cabbage, potatoes and mountain cheese.
Pork cheeks braised in red wine, meltingly tender.
A rustic mixed grill of meats.
Pork shank slowly oven-roasted.
Friulian frico of cheese and potatoes.
A selection of grilled meats, cooked to order.
Guinea fowl braised hunter's style.
Oven-roasted rabbit to the traditional recipe.
Venison stew with an intense game flavour.
Braised wild boar stew.
Donkey stew braised slowly in wine.
Spätzle tossed with speck and melted taleggio.
Gnocchi with mushrooms, cream and pancetta.
Gnocchi in a tasty sausage ragù.
Gnocchi with bresaola and mushrooms.
Braised veal ossobuco, tender and tasty.
A traditional goat-cheese speciality.
Stewed beans: a rustic traditional side dish.
Mushrooms sautéed with garlic and parsley.
Kids menu Crispy and golden, for young and old.
Slow-cooked yellow polenta.
Soft cake scented with wine.
Kids menu Fragrant shortcrust tart with fruit jam.
