Chef Riccardo Crepaldi, Edoardo Tresoldi, Mario Pacini

Cover charge € 4,00 p/p


Fassona tartare with mustard, mayonnaise and perlage

€ 19,00

Raw artichoke salade, 24 months Stravecchio cheese, bacon and truffle flavoured egg yolk

€ 20,00

Lime marinated char, nettles sauce, puffed corn and Jerusalem artichoke

€ 18,00

Creamed lucioperca fish, blinis, Crusco pepper and wild garlic

€ 20,00


casoncello filled with Carona potatoes, butter and sage on a bacon foam

€ 18,00

Carnaroli rice with tardive radicchio, Storico Ribelle cheese and pluma of Iberian pig

€ 22,00

Cacio and pepe spaghetti with red Mazara del Vallo lobster and lime

€ 20,00

Malfatti pasta with wild spinach, Taleggio cheese fondue, Cardoncello mushroom and Bergamo sheep sauce

€ 19,00

Scialatielli pasta with baby octopus, puntarelle chicory and goat cheese foam

€ 21,00


Light fried fish from the Mediterranean Sea with sweet and sour sauce

€ 29,00

Salted cod fillet in mountain herbs breading,artichoke and yogurt dressing

€ 26,00

Kale cream, turnip greens, pecan nuts and coconut milk

€ 21,00

Deer sirloin, tasty catalogna herb and tapioca

€ 32,00

Low temperature veal cheek, Barolo sauce and celery root foam

€ 25,00


“Polenta e osei” in a hazelnut nest

€ 11,00

Apple strudel, vanilla sauce

€ 11,00

Tiramisù sphere, white coffee sauce

€ 12,00

Mango and ananas, milk ice cream and dried coconut

€ 11,00

Strawberry semifreddo, Ruby chocolate crumble

€ 11,00

Valle Brembana cheese tasting with jam combination

€ 15,00