On the occasion of the Truffle Fair, the restaurant will be open every evening for dinner in October. Closed only on Tuesday for lunch.

5-courses Tasting Menu
chosen by our Chef Luca Piccinelli

Beverage not included • € 58,00

 


 

Our suggestions with the Alba White Truffle

Discover our proposals »

 


 

À la Carte Menu

 

Starters

Vitello tonnato • € 15

Snails, herbs and bell pepper • € 16

Pumpkin, apple and toma d’Alba fondue • € 15

Fassona veal tartare, light bagnacauda and kale • € 16


First Courses

Brescian style agnolotti del plin • € 15

Saffron risotto and barbecued leek • € 16

“Filled pappardella” with wild boar ragù, madernassa pear and grape sauce • € 15

Beetroot spaghetti, sour butter and trout bottarga • € 16


Second Courses

Braised veal cheek in Arneis wine, polenta and carrot foam • € 18

Duck breast, plums and celeriac • € 20

Sturgeon filet, foie gras and black truffle • € 22

Barbecued mushrooms and Jerusalem artichokes • € 16

 

Filetto di vitello
Piedmontese fassona veal filet, cooked on stone • € 9,00 / 100gr
(for 2 people minimum)


Dessert

Sweet Piemonte • € 10

Orange and Birbet • € 8

Mont Blanc • € 8

Custard gelato and its amusements • € 8


Selection of cheeses • € 18,00


= Vegetarian dish


In the kitchen
Luca Piccinelli will present you his dishes

 

At the table
Sabrina Bocchiardo will make you feel at home


To the attention of our customers
In our kitchen, we use food that are part of the fourteen main food allergen categories (milk, gluten, egg, peanuts, sesame seeds, soy, shell fruits, celery, senape, sulfur dioxide, lupine beans, mollusks, fish, shellfish). If you are allergic or intolerant to one or more of these elements, please inform us, our maître will be happy to help you choose your plate accordingly. The fish intended to be eaten raw or partially raw has been submitted to a precleaning treatment in accordance with the regulations CE 853/2004, allegato III, sezione VIII, capitolo 3, lettera D, punto 3. Some products may come from a freezing process such as a blast chiller in our restaurant respecting the enforced law.