Menu

Chef Federico Gallo personally selects local products and top quality raw materials with passion and professionalism. Only in this way he can create lively and exciting dishes, always in perfect harmony with the seasons.

Appetizers

Appetizers

Piedmontese Fassona “tartare”
€27
Scallops, cabbage and “bagna cauda”
€28
"Cocotte” egg
€20
Stuffed onion
€22

First Courses

First Courses

"Plin" agnolotti with three roasts, Alta Langa butter & 36 months aged Parmesan
€22
“Plin” Agnolotti filled with fontina cheese, pumpkin and katsuobushi
€26
Egg “Tajarin” with mushrooms
€26

Second Courses

Second Courses

Piedmontese Fassona steak, pumpkin and shallot
€36
Scampi, cardoons and chicken broth
€40

Desserts

Desserts

White chocolate and Porcini mushrooms
€18
Vanilla ice cream
€15
“Apple pie”
€15
Hazlnut and lemon
€16