top of page
MENU
""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 27th to June 23rd
A' LA CARTE
2 courses € 65 per person
3 courses € 90 per person
STARTERS
poultry terrine, spring onion, elder flowers
white asparagus pastry, truffle, mornay sauce
fried duck egg à la forestière
PASTA & RISOTTO
tubetti & hop shoots cream, hazelnuts, onion (+€ 12)
smoked ravioli with silene, river shrimps and walnuts
coffee risotto, snails bourguignonne and horseradish
MEAT & FISH
lavarello with pine butter, dried moss and apple
black bass en papillotte, burdock pesto, roots' salad
stuffed quail, wild spinach, rosemary lacquer
dessert and cheese menu
FOREST
the set menu is served as a unique choice for all diners
€ 120 per person
forest greens
lavarello with pine butter, dried moss and apple
morels, bone marrow and truffle
coffee risotto, snails bourguignonne and horseradish
roe deer, nettles and cherries
saffron ice-cream, blueberries, lemon
smoked milk panna cotta, rhubarb and forest honey
or
cheese plate
food restrictions or dietary requirements
bottom of page