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Three taste paths that combine tradition and creativity.

A journey through the intense flavours of Piedmont and Liguria with a modern twist.

Starter: Veal with tuna sauce 2.0
Marinated veal carpaccio with tuna sauce revisited with the aroma of anchovies and capers, garnished with Taggiasca olive powder.
First course: Agnolotti with roast sauce and lemon thyme
Classic Piedmontese agnolotti filled with meat, served with a roast gravy reduction and a fresh note from lemon thyme.
Second course: Veal cheek braised in Rossese with purple potato cream
Very tender veal cheek slowly cooked in Rossese di Dolceacqua wine, accompanied by a cream of purple potatoes and crunchy farinata chips.
Dessert: Coffee bonet with pine nut crumble and Cervia salt
The classic Piedmontese dessert with chocolate and amaretto, enriched with a crunchy note of pine nut crumble and a touch of sweet Cervia salt to enhance its flavours.

A balanced mix between the scent of the sea and the flavors of the hinterland.

Appetizer: Ligurian-style stuffed anchovies on burrata cream and basil
Fresh anchovies stuffed with aromatic breadcrumbs of garlic, parsley and pine nuts, served on a cream of burrata and Ligurian basil.
First: Homemade Trofie with Pistachio Pesto and Oneglia Red Prawns
Artisanal trofie wrapped in a delicate pistachio pesto and tossed with raw red shrimp tartare and lemon zest.
Second course: Umbrina in a crust of Taggiasca olives and almonds with caponata of Ligurian vegetables
Oven-baked sea bass fillet with a crispy olive and almond crust, served with aubergine caponata, cherry tomatoes and toasted pine nuts.
Dessert: Apricot and rosemary tarte tatin with lavender ice cream
A reinterpretation of the classic tarte tatin, with caramelized apricots and an aromatic note of rosemary, accompanied by lavender ice cream for a fresh and fragrant contrast.

An explosion of colors and flavors that celebrates seasonality and lightness.

Appetizer: Artichoke flan with Castelmagno fondue and toasted hazelnuts
Delicate artichoke flan served on Castelmagno DOP fondue, garnished with toasted hazelnuts for a perfect balance of flavors.
First course: Risotto with Vermentino, saffron and asparagus cream
Carnaroli rice cooked with Ligurian Vermentino and saffron, served with a delicate asparagus cream and candied lemon peel.
Second course: Potato and chard pie with leek and pecorino sauce
Crispy potato and chard flan, served with a cream of leeks and Ligurian pecorino cheese, decorated with crispy bread chips.
Dessert: Chestnut honey mousse with shortcrust pastry crumble and Chinotto reduction
Light chestnut honey mousse with crunchy crumble and a Ligurian Chinotto reduction for a slightly citrusy and bitter note.

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