The Chef's welcome

Piedmontese "carne cruda", red onion, caviar and lemongrass sauce

Barbera d'Alba 2006 - Francone

"Tajarin" with rabbit ragu' and its liver pate'

Dolcetto di Dogliani "Papa' Celso" 2006, Marziano Abbona

Piedmontese veal rump, Genovese style millefeuille, honey and chilli sauce

Nebbiolo Langhe 2005, Paolo Scavino

Pre-dessert

Locanda Dessert

the wine will be choosen with the Dessert

65 Euro..

... with wine-matching 90 Euro