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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
winter menù
A là carte
two courses 70€
three courses 90€
CAT FISH ROLL
ALMONDS, WILD FENNEL
BRAISED BEEF TONGUE
CORNEL BERRIES, LOVAGE
CABBAGEE EN CROUTE
PORKSAUCE,MUSHROOMS
SWEETS&SOUR LINGUINI
SMOKED AGONE-FISH, DILL
BEEF-TAIL RAVIOLI
APPLES' BROTH, HORSERADISH
ROSEHIP BERRIES RISOTTO, RABBIT KIDNEY AND JUNIPER
GRILLED EEL WITH LEMON SAUCE LEEK ROOTS, PARSNIP
PIGEON BREAST À LA ROYALE
CAULIFLOWER, POMEGRANATE + 10€
OSSOBUCO 2.0
GREMOLADA, BONE MARROW SAUCE, SAFFRON MASHED POTATO
SIGNATURE
RAVIOLO "CASSOUELA
PORK STEW RAVIOLI, CABBAGE BROTH , AND MUGO PINE 2019
RISOTTO WITH HAY ERBS, STRACCHINO CHEESE, AND BIRCH 2018
FOREST
the set menu is served as a unique choice for all diners
€ 120 per person
WILD RADICCHIO TEMPURA
SMOKED TROUT,
PINE SYRUP AND GRIBISCHE
COCOA MACCHERONCINI WITH GAME SAUCE AND BEETROOTH
ROSEHIP BERRIES RISOTTO, RABBIT KIDNEY AND JUNIPER
VENISON,
SEEDS STEW AND HAZELNUTS
BLUE-CHEESE CREAM, FOX GRAPE AND WALNUTS
HAYMOUSSE
or
LOCAL CHEESE PLATE