5-courses Tasting Menu
chosen by our Chef Luca Piccinelli

Beverage not included • € 58,00


À la Carte Menu



Vitello tonnato • € 15

Fassona veal carpaccio, mustard and olives • € 16

Barbecued romaine lettuce, green pesto and castelmagno • € 15

Salmon trout, purple potatoes, and kefir • € 16

First Courses

Agnolotti del plin with meat filling • € 15

Parmigiana risotto, artichokes, and roast meat sauce • € 16

Tortello with Robiola di Roccaverano, pears and pumpkin • € 15

Spaghetti with anchovies, hazelnuts and burned lemon • € 16

Second Courses

Saddle of roe deer, beetroot, and chards • € 20

Pork filet, grapefruit, and Savoy cabbage • € 18

Salted cod, chickpeas, and amatriciana • € 22

Barbecued cauliflower, mornay sauce, and black garlic • € 16


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


Chocolate and karkadè • € 10

Our apple• € 8

Tangerine, vanilla, and salted caramel • € 8

Almond and coffee • € 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.