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

Salanova, mackerel, crunchy amaranth, ginger mayonnaise 25

Rainbow trout, mushrooms, potatoes and tomato 25

Our vitello tonnato 20

Eggplant, miso, smoked provola and green shiso 25

Fassona fillet tartare, 48 months parmesan, hazelnut 20

Capriglio pepper stuffed with sausage 25

CARBOYDRATES

Carnaroli “San Massimo” porcini mushrooms and prawns 26

Fusillo "allo scoglio" 25

Gnocchi stuffed with seirass, cauliflower and brown onion base 22

Duck berlingot, foie gras escalope and grapes 24

Agnolotto gobbo (boiled veal-stuffed ravioli) 20

PROTEINS

Picanha, its jus and braised lettuce 35

Tri-cooked suckling pig, figs and mustard 35

Hunted of the day 35

Turbot and zucchini with chorizo 35

Fish of the day 35

DESSERT

Chocolate and verbena 10

Figs, caramel, almond 10

Apples and nuts 10

Nitrogen made vanilla ice-cream, our focaccia di Chieri (minimum 2 people) 10

Home made sorbetti 7

Cheese selected by Franco Parola 16