The search for quality raw materials, the direct cultivation of our vegetables and fresh homemade pasta are important pillars of our history.
Tradition and innovation cross in the cuisine of Maurizio and our chef Isabella, creating a combination of flavors that will be difficult to forget and that we invite you to discover in our menu.
with chestnuts with alpine butter and black bread.
with fresh spinach, toasted nuts, apples, yogurt vinaigrette and blueberries.
selection served with honey and homemade jams.
with cabbage, bread, and Fontina DOP cheese.
with ham and Fontina DOP cheese.
stone-ground with Fontina DOP cheese.
with barley and black cabbage au gratin.
cooked in Petit Rouge wine and served with stone-ground polenta.
with Saint-Oyen ham and Fontina DOP cheese.
with alpine potatoes and Quadrello cheese from Aosta Valley au gratin.
with shallot, quail egg, capers, crispy bread, olives sauce and anchovies
with sun choke cream, hazelnuts, bacon
with goat cheese mousse, mint, berries
with leeks, salmon, monkfish* and Cokotte blanc
with feta cheese, pumpkin with her seeds, chili
with thistle and Fontina cheese
with veal cheek with Pinot noir, plum infusion and rosemary
with chestnuts, Gressoney toma cheese and Torrette wine sauce (minimum for 2 people)
with berry sauce and grilled polenta.
with Sarrolein lard and juniper sauce
with mint crust, horseradish, honey and purple potatoes chips
with chickpeas and saffron oil
with aioli sauce
Cover, bread and breadsticks are included in the price.
°° Products prepared on site and subjected to temperature reduction or killed at the origin Dishes marked with (*) could be prepared with matter first frozen or deep-frozen at the origin depending on the availability of the products Information about the presence of substances or products that cause allergies or intolerances is available by contacting the staff on duty.
We have a a la carte menu with GLUTEN-FREE dishes, ask our staff