Menu

Our concept is “cucina colta”. The concept is that our products are selected according to seasons’ changing, and transformed and cooked without altering their flavors while maintaining their essence.

MENU’ COLTO

7 courses
85 €

MENU’ RACCOLTO

4 courses
65 €
Tasting menus require the participation of the entire table

CONVIVIALITY

Bellota de bellota “Senorio” 30

Spanish red anchovies, butter, Piedmont green sauce 20

STARTERS

Mazara red prawns, rhubarb, hibiscus 28

BBQ eel, courgettes, apple and celery smoothie 25

Our vitello tonnato 20

Santena asparagus, smoked milk 25

Fassona fillet tartare, 48 months parmesan, hazelnut 20

Carmagnola grey rabbit, cherries royal sauce 25

CARBOYDRATES

"San Massimo" Carnaroli rice cooked in a tomato extract, bisque, sampi 25

Buckwheat tagliatelle, Santena asparagus 20

"Pastificio dei campi" spaghetti, glasswort, mussels, stracciatella 25

Egg-yolk made pasta filled with pigeon meat, its sauce, apricots 20

Agnolotto gobbo (boiled veal-stuffed ravioli) 20

PROTEINS

Fassona fillet, its sauce, steamed and raw Santena asparagus 38

Saddle of lamb, yoghurt, curry 35

Game 35

Gently cooked Peter's fish, lard, broad beans, pecorino cheese 35

Fish of the day 35

DESSERT

Ginger and apricot creamy dessert 10

Forêt noire 10

Our lemon curd 10

Nitrogen made vanilla ice-cream, our focaccia di Chieri (minimum 2 people) 9

Home made sorbetti 7

Cheese selected by Franco Parola 16