Hors d’oeuvre

  • Selection of the finest Varzi cold cuts
  • Mountain egg cooked at 65°C with asparagus, Grana Padano sponge cake and purple potato cream
  • Pork cheek glazed with Passito wine, sweet-and-sour red onion petals and mashed carrots with mustard
  • Citrus-scented ricotta pie with orange flower wheat cream, savoury biscuit and sunflower seeds
  • Rocher and eel tempura served on salicornia cream, black garlic and aioli sauce
  • Roasted octopus served on chorizo sauce with finely chopped zucchini and crunchy wafer
  • Quinoa balls with vegetables served on tomato and basil coulisse

First courses

  • Old fashioned Milanese risotto with saffron and beef bone-marrow sauce
  • Tortello delle Lavandaie: Spinach and ricotta cheese raviolo with egg heart
  • Risi e Bisi: Creamy Carnaroli rice cooked with peas, squid curls, red shrimp carpaccio from Sicily, cuttlefish black ink powder and chilli
  • Homemade egg pasta (chitarrine) with duck ragout and vegetable brunoise
  • Square shaped spaghetti with black truffles, with sweet garlic cream and PDO Salva Cremasco cheese
  • Green ravioli filled with shrimp and ricotta cheese, served with milk cream and pomegranate drops
  • Tube-shaped pasta with basil-scented vegetable and pine nut ragout

First and Main courses served together

  • Braised veal shank served with Milanese risotto
  • Roasted loin of veal served with Milanese risotto
  • Durum wheat fregola pasta with saffron, vegetables, sautéed squids, shrimps and gilt-head bream
  • Selection of Italian Cheeses: small selection of fine Italian cheeses with fruit compote, honey and walnuts

Main Courses

  • Milanese breaded veal cutlet with seasonal vegetables
  • Fillet Rossini with foiegras, truffle and Madeira sauce
  • Bavarian beef sirloin with new potatoes tossed with herb butter
  • Rudderfish filet served with sautéed artichokes, basil puree,
    Mediterranean tomatoes and Taggiasca olive powder
  • Pork saddle with mustard and vegetable spaghetti
  • Cointreau duck breast with asparagus, mashed carrots with Timut pepper and traditional 18-year aged balsamic vinegar from Modena
  • Salmon tartare with creole salad, pico de gallo, avocado cream and savoury biscuit
  • Celeriac cutlets and mint-scented grilled vegetables with ginger


  • Dark chocolate lava cake flavored with Bronte pistachios served with custard cream
  • Traditional Italian Tiramisù
  • White peach Bavarese with passion fruit and strawberry coulisse
  • Apple cake served with custard cream and candied ginger
  • Mallow tea and liquorice flavoured crème brulé with coffee wafer
  • Fruit sorbet
  • Hazelnut and raisin muffin with pineapple, strawberries and berries

Our Chef has always been very careful for all the needs of those who suffer from allergies,food intolerances or that have chosen to not eat certain dishes. In this case, we would kindly ask you to inform our staff that is waiting your needs, he would be happy to propose custom dishes and always Fancy.

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ti aspettiamo per vivere la magia del luogo e dei nostri sapori
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