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""These dishes represent a personal vision of the place where I live, from mountains, pastures, forests to fresh waters. This nearness cuisine introduces flavors and unique experiences and it translates the wild nature of this amazing corner of the world."
chef Federico Beretta
SPRING SEASON
from March 19th to June 15th
A' LA CARTE
2 courses € 65 per person
3 courses € 90 per person
poultry terrine, spring onion and elder berries
white asparagus pastry, truffle and Mornay sauce
lake whitefish with pine buds cream, moss and apple
tubetti & hop shoots sauce, caviar and hazelnuts (+ 12€)
ravioli with silene vulgaris leaf, crayfish and walnuts
coffee risotto, horseradish and escargots
baked duck egg à la forestière
lake black bass en papillotte, burdock and roots' salad
stuffed quail, wild spinach and rosemary
dessert and cheese menu
FOREST
the set menu is served as a unique choice for all diners
€ 130 per person
forest greens
lake whitefish with pine buds cream, moss and apple
morels, beef bone marrow and truffle
coffee risotto, horseradish and escargots
roe dear, nettles and cherries
saffron ice-cream
smoked milk panna cotta, rhubarb and forest honey
or
cheese plate
food restrictions or dietary requirements
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