WINE SHOP

Wines, Beers and soft drinks
10cl
75cl

Alta Langa D.O.C.G. Brut Millesimato “ Cinquecento” 2020

8,00

28,50

Piemonte D.O.C. Chardonnay Brut “Vallerenza”

4,50

13,50

Piemonte D.O.C. Pinot Nero Extra Brut “Molinera”

4,50

14,50

5cl
10cl
75cl

Roero Arneis D.O.C.G. “Villata”

2,50

4,50

14,80

Piemonte D.O.C. Sauvignon “Tra donne sole”

2,50

4,50

14,80

5cl
10cl
75cl

Barbera d’Asti D.O.C.G. Superiore “La Luna e i Falò” 2021

3,00

5,50

19,50

Langhe Nebbiolo “Sogni al Campo” 2022

3,00

5,50

19,90

Barbaresco D.O.C.G. “La Casa in Collina” 2020

4,50

8,50

27,50

Barolo D.O.C.G. “Paesi tuoi” 2020

5,00

9,00

32,30

5cl
10cl
75cl

Barolo del comune di Barolo D.O.C.G. “Essenze” 2019

7,00

13,00

49,00

Barolo del comune di Serralunga d’Alba D.O.C.G. “Essenze” 2015

7,00

13,00

49,00

Barolo del comune di Monforte d’Alba D.O.C.G. “Essenze” 2016

7,00

14,00

52,00

Barbaresco D.O.C.G. Riserva “Spezie” 2015

7,00

13,00

49,00

Barolo D.O.C.G. Riserva “Essenze” 2015

10,00

20,00

59,00

5cl
10cl
75cl

Piemonte Moscato Passito “La Bella Estate” 2019

4,50

8,50

26,90

Barolo Chinato “Paesi tuoi”

4,00

Edelstoff

It is a German lager brewed with two types of barley malt. It has a smooth taste with a slightly bitter and aromatic finish

50 cl – alc. 5,2% vol

6,00

Coca Cola – Coca Cola Zero

3,00

Tonic Water

3,00

Amari – Herbal Liqueurs

3,00

Gin Tonic

– Povera Patria
– Gin London Dry Elephant
– Plymouth

7,00

Water

2,00

Coffee

1,50

This establishment serves treated potable water

Cured Meats Board

18,00

Cheese Board

Allergen List

SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES

 

  1. Cereals containing gluten, i.e.: wheat, rye, barley, oats, spelt, kamut or their hybridized strains and products thereof, except:
    (a) wheat-based glucose syrups, including dextrose (1);
    (b) wheat-based maltodextrins (1);
    (c) barley-based glucose syrups;
    (d) grains used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.
  2. Crustaceans and crustacean products.
  3. Eggs and products made from eggs.
  4. Fish and fish products, except:
    (a) fish gelatin used as a carrier for vitamin or carotenoid preparations;
    (b) gelatin or isinglass used as a clarifying agent in beer and wine.
  5. Peanuts and peanut products.
  6. Soybeans and soybean products, except:
    (a) refined soybean oil and fat (1);
    (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate made from soybeans;
    (c) vegetable oils derived from soybean-based phytosterols and phytosterol esters;
    (d) plant stanol ester produced from soybean-based vegetable oil sterols.
  7. Milk and milk products (including lactose), except:
    (a) whey used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin;
    (b) lactiol.
  8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts or Queensland walnuts (Macadamia ternifolia), and their products, except for nuts used in the manufacture of alcoholic spirits, including ethyl alcohol of agricultural origin.
  9. Celery and celery products.
  10. Mustard and mustard products.
  11. Sesame seeds and products made from sesame seeds.
  12. Sulfur dioxide and sulfites in concentrations exceeding 10 mg/kg or 10 mg/liter in terms of total SO2 to be calculated for products as proposed ready-to-eat or reconstituted in accordance with manufacturers’ instructions.
  13. Lupins and lupin products.
  14. Molluscs and mollusc products.
    (1) And derived products, insofar as the processing they have undergone is not likely to elevate the level of allergenicity assessed by the Authority for the commodity from which they are derived
ANNEX II of EU Regulation 1169/2011

Normative alimentari

Treated drinking water is served in this establishment.
*Some items on our menu undergo rapid blast chilling or are blast chilled and frozen at origin to ensure product quality and safety.
**Customers are asked to inform the wait staff of the need to consume foods free of certain allergenic substances before ordering.
During preparations in the kitchen, cross-contamination cannot be ruled out. Therefore, our dishes may contain the following allergenic substances:
fish and fish products, shellfish and shellfish products, crustaceans and shellfish products, cereals containing gluten, eggs and egg products, soy and soy products, milk and milk products, sulfur dioxide and sulfites, nuts, celery and celery products, lupins and lupin products, peanuts and peanut products, mustard and mustard products, sesame seeds and sesame seed products.

18,00

Mixed Cured Meats and Cheese Board

Allergen List

SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES

 

  1. Cereals containing gluten, i.e.: wheat, rye, barley, oats, spelt, kamut or their hybridized strains and products thereof, except:
    (a) wheat-based glucose syrups, including dextrose (1);
    (b) wheat-based maltodextrins (1);
    (c) barley-based glucose syrups;
    (d) grains used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.
  2. Crustaceans and crustacean products.
  3. Eggs and products made from eggs.
  4. Fish and fish products, except:
    (a) fish gelatin used as a carrier for vitamin or carotenoid preparations;
    (b) gelatin or isinglass used as a clarifying agent in beer and wine.
  5. Peanuts and peanut products.
  6. Soybeans and soybean products, except:
    (a) refined soybean oil and fat (1);
    (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate made from soybeans;
    (c) vegetable oils derived from soybean-based phytosterols and phytosterol esters;
    (d) plant stanol ester produced from soybean-based vegetable oil sterols.
  7. Milk and milk products (including lactose), except:
    (a) whey used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin;
    (b) lactiol.
  8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts or Queensland walnuts (Macadamia ternifolia), and their products, except for nuts used in the manufacture of alcoholic spirits, including ethyl alcohol of agricultural origin.
  9. Celery and celery products.
  10. Mustard and mustard products.
  11. Sesame seeds and products made from sesame seeds.
  12. Sulfur dioxide and sulfites in concentrations exceeding 10 mg/kg or 10 mg/liter in terms of total SO2 to be calculated for products as proposed ready-to-eat or reconstituted in accordance with manufacturers’ instructions.
  13. Lupins and lupin products.
  14. Molluscs and mollusc products.
    (1) And derived products, insofar as the processing they have undergone is not likely to elevate the level of allergenicity assessed by the Authority for the commodity from which they are derived
ANNEX II of EU Regulation 1169/2011

Normative alimentari

Treated drinking water is served in this establishment.
*Some items on our menu undergo rapid blast chilling or are blast chilled and frozen at origin to ensure product quality and safety.
**Customers are asked to inform the wait staff of the need to consume foods free of certain allergenic substances before ordering.
During preparations in the kitchen, cross-contamination cannot be ruled out. Therefore, our dishes may contain the following allergenic substances:
fish and fish products, shellfish and shellfish products, crustaceans and shellfish products, cereals containing gluten, eggs and egg products, soy and soy products, milk and milk products, sulfur dioxide and sulfites, nuts, celery and celery products, lupins and lupin products, peanuts and peanut products, mustard and mustard products, sesame seeds and sesame seed products.

18,00

* Boards will not be served during lunch

Hazelnut Cake with Zabaglione Sauce of Moscato Passito “La Bella Estate”

Allergen List

SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES

 

  1. Cereals containing gluten, i.e.: wheat, rye, barley, oats, spelt, kamut or their hybridized strains and products thereof, except:
    (a) wheat-based glucose syrups, including dextrose (1);
    (b) wheat-based maltodextrins (1);
    (c) barley-based glucose syrups;
    (d) grains used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.
  2. Crustaceans and crustacean products.
  3. Eggs and products made from eggs.
  4. Fish and fish products, except:
    (a) fish gelatin used as a carrier for vitamin or carotenoid preparations;
    (b) gelatin or isinglass used as a clarifying agent in beer and wine.
  5. Peanuts and peanut products.
  6. Soybeans and soybean products, except:
    (a) refined soybean oil and fat (1);
    (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate made from soybeans;
    (c) vegetable oils derived from soybean-based phytosterols and phytosterol esters;
    (d) plant stanol ester produced from soybean-based vegetable oil sterols.
  7. Milk and milk products (including lactose), except:
    (a) whey used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin;
    (b) lactiol.
  8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts or Queensland walnuts (Macadamia ternifolia), and their products, except for nuts used in the manufacture of alcoholic spirits, including ethyl alcohol of agricultural origin.
  9. Celery and celery products.
  10. Mustard and mustard products.
  11. Sesame seeds and products made from sesame seeds.
  12. Sulfur dioxide and sulfites in concentrations exceeding 10 mg/kg or 10 mg/liter in terms of total SO2 to be calculated for products as proposed ready-to-eat or reconstituted in accordance with manufacturers’ instructions.
  13. Lupins and lupin products.
  14. Molluscs and mollusc products.
    (1) And derived products, insofar as the processing they have undergone is not likely to elevate the level of allergenicity assessed by the Authority for the commodity from which they are derived
ANNEX II of EU Regulation 1169/2011

Normative alimentari

Treated drinking water is served in this establishment.
*Some items on our menu undergo rapid blast chilling or are blast chilled and frozen at origin to ensure product quality and safety.
**Customers are asked to inform the wait staff of the need to consume foods free of certain allergenic substances before ordering.
During preparations in the kitchen, cross-contamination cannot be ruled out. Therefore, our dishes may contain the following allergenic substances:
fish and fish products, shellfish and shellfish products, crustaceans and shellfish products, cereals containing gluten, eggs and egg products, soy and soy products, milk and milk products, sulfur dioxide and sulfites, nuts, celery and celery products, lupins and lupin products, peanuts and peanut products, mustard and mustard products, sesame seeds and sesame seed products.

5,00

White Panna Cotta with Blueberry or Strawberry Coulis

Creamy white panna cotta served with your choice of blueberry or strawberry coulis

Allergen List

SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES

 

  1. Cereals containing gluten, i.e.: wheat, rye, barley, oats, spelt, kamut or their hybridized strains and products thereof, except:
    (a) wheat-based glucose syrups, including dextrose (1);
    (b) wheat-based maltodextrins (1);
    (c) barley-based glucose syrups;
    (d) grains used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.
  2. Crustaceans and crustacean products.
  3. Eggs and products made from eggs.
  4. Fish and fish products, except:
    (a) fish gelatin used as a carrier for vitamin or carotenoid preparations;
    (b) gelatin or isinglass used as a clarifying agent in beer and wine.
  5. Peanuts and peanut products.
  6. Soybeans and soybean products, except:
    (a) refined soybean oil and fat (1);
    (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate made from soybeans;
    (c) vegetable oils derived from soybean-based phytosterols and phytosterol esters;
    (d) plant stanol ester produced from soybean-based vegetable oil sterols.
  7. Milk and milk products (including lactose), except:
    (a) whey used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin;
    (b) lactiol.
  8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts or Queensland walnuts (Macadamia ternifolia), and their products, except for nuts used in the manufacture of alcoholic spirits, including ethyl alcohol of agricultural origin.
  9. Celery and celery products.
  10. Mustard and mustard products.
  11. Sesame seeds and products made from sesame seeds.
  12. Sulfur dioxide and sulfites in concentrations exceeding 10 mg/kg or 10 mg/liter in terms of total SO2 to be calculated for products as proposed ready-to-eat or reconstituted in accordance with manufacturers’ instructions.
  13. Lupins and lupin products.
  14. Molluscs and mollusc products.
    (1) And derived products, insofar as the processing they have undergone is not likely to elevate the level of allergenicity assessed by the Authority for the commodity from which they are derived
ANNEX II of EU Regulation 1169/2011

Normative alimentari

Treated drinking water is served in this establishment.
*Some items on our menu undergo rapid blast chilling or are blast chilled and frozen at origin to ensure product quality and safety.
**Customers are asked to inform the wait staff of the need to consume foods free of certain allergenic substances before ordering.
During preparations in the kitchen, cross-contamination cannot be ruled out. Therefore, our dishes may contain the following allergenic substances:
fish and fish products, shellfish and shellfish products, crustaceans and shellfish products, cereals containing gluten, eggs and egg products, soy and soy products, milk and milk products, sulfur dioxide and sulfites, nuts, celery and celery products, lupins and lupin products, peanuts and peanut products, mustard and mustard products, sesame seeds and sesame seed products.

5,00

Affogato with coffee

Vanilla ice cream “drowned” with a shot of hot espresso

Allergen List

SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES

 

  1. Cereals containing gluten, i.e.: wheat, rye, barley, oats, spelt, kamut or their hybridized strains and products thereof, except:
    (a) wheat-based glucose syrups, including dextrose (1);
    (b) wheat-based maltodextrins (1);
    (c) barley-based glucose syrups;
    (d) grains used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.
  2. Crustaceans and crustacean products.
  3. Eggs and products made from eggs.
  4. Fish and fish products, except:
    (a) fish gelatin used as a carrier for vitamin or carotenoid preparations;
    (b) gelatin or isinglass used as a clarifying agent in beer and wine.
  5. Peanuts and peanut products.
  6. Soybeans and soybean products, except:
    (a) refined soybean oil and fat (1);
    (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate made from soybeans;
    (c) vegetable oils derived from soybean-based phytosterols and phytosterol esters;
    (d) plant stanol ester produced from soybean-based vegetable oil sterols.
  7. Milk and milk products (including lactose), except:
    (a) whey used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin;
    (b) lactiol.
  8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts or Queensland walnuts (Macadamia ternifolia), and their products, except for nuts used in the manufacture of alcoholic spirits, including ethyl alcohol of agricultural origin.
  9. Celery and celery products.
  10. Mustard and mustard products.
  11. Sesame seeds and products made from sesame seeds.
  12. Sulfur dioxide and sulfites in concentrations exceeding 10 mg/kg or 10 mg/liter in terms of total SO2 to be calculated for products as proposed ready-to-eat or reconstituted in accordance with manufacturers’ instructions.
  13. Lupins and lupin products.
  14. Molluscs and mollusc products.
    (1) And derived products, insofar as the processing they have undergone is not likely to elevate the level of allergenicity assessed by the Authority for the commodity from which they are derived
ANNEX II of EU Regulation 1169/2011

Normative alimentari

Treated drinking water is served in this establishment.
*Some items on our menu undergo rapid blast chilling or are blast chilled and frozen at origin to ensure product quality and safety.
**Customers are asked to inform the wait staff of the need to consume foods free of certain allergenic substances before ordering.
During preparations in the kitchen, cross-contamination cannot be ruled out. Therefore, our dishes may contain the following allergenic substances:
fish and fish products, shellfish and shellfish products, crustaceans and shellfish products, cereals containing gluten, eggs and egg products, soy and soy products, milk and milk products, sulfur dioxide and sulfites, nuts, celery and celery products, lupins and lupin products, peanuts and peanut products, mustard and mustard products, sesame seeds and sesame seed products.

4,50

LUNCH

The kitchen is open from 12:00 pm to 2:00 pm
For wine options please refer to the “Wine List” section or ask us
Cover charge € 2,00 (includes our homemade focaccia)

Hand-Cut Raw Fassona Beef Tartare

12,00

Vitello Tonnato 

Veal Slow-Cooked at Low Temperature with Tuna Sauce

Allergen List

SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES

 

  1. Cereals containing gluten, i.e.: wheat, rye, barley, oats, spelt, kamut or their hybridized strains and products thereof, except:
    (a) wheat-based glucose syrups, including dextrose (1);
    (b) wheat-based maltodextrins (1);
    (c) barley-based glucose syrups;
    (d) grains used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.
  2. Crustaceans and crustacean products.
  3. Eggs and products made from eggs.
  4. Fish and fish products, except:
    (a) fish gelatin used as a carrier for vitamin or carotenoid preparations;
    (b) gelatin or isinglass used as a clarifying agent in beer and wine.
  5. Peanuts and peanut products.
  6. Soybeans and soybean products, except:
    (a) refined soybean oil and fat (1);
    (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate made from soybeans;
    (c) vegetable oils derived from soybean-based phytosterols and phytosterol esters;
    (d) plant stanol ester produced from soybean-based vegetable oil sterols.
  7. Milk and milk products (including lactose), except:
    (a) whey used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin;
    (b) lactiol.
  8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts or Queensland walnuts (Macadamia ternifolia), and their products, except for nuts used in the manufacture of alcoholic spirits, including ethyl alcohol of agricultural origin.
  9. Celery and celery products.
  10. Mustard and mustard products.
  11. Sesame seeds and products made from sesame seeds.
  12. Sulfur dioxide and sulfites in concentrations exceeding 10 mg/kg or 10 mg/liter in terms of total SO2 to be calculated for products as proposed ready-to-eat or reconstituted in accordance with manufacturers’ instructions.
  13. Lupins and lupin products.
  14. Molluscs and mollusc products.
    (1) And derived products, insofar as the processing they have undergone is not likely to elevate the level of allergenicity assessed by the Authority for the commodity from which they are derived
ANNEX II of EU Regulation 1169/2011

Normative alimentari

Treated drinking water is served in this establishment.
*Some items on our menu undergo rapid blast chilling or are blast chilled and frozen at origin to ensure product quality and safety.
**Customers are asked to inform the wait staff of the need to consume foods free of certain allergenic substances before ordering.
During preparations in the kitchen, cross-contamination cannot be ruled out. Therefore, our dishes may contain the following allergenic substances:
fish and fish products, shellfish and shellfish products, crustaceans and shellfish products, cereals containing gluten, eggs and egg products, soy and soy products, milk and milk products, sulfur dioxide and sulfites, nuts, celery and celery products, lupins and lupin products, peanuts and peanut products, mustard and mustard products, sesame seeds and sesame seed products.

12,00

Russian Salad with Mixed Vegetables and Mayonnaise

Allergen List

SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES

 

  1. Cereals containing gluten, i.e.: wheat, rye, barley, oats, spelt, kamut or their hybridized strains and products thereof, except:
    (a) wheat-based glucose syrups, including dextrose (1);
    (b) wheat-based maltodextrins (1);
    (c) barley-based glucose syrups;
    (d) grains used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.
  2. Crustaceans and crustacean products.
  3. Eggs and products made from eggs.
  4. Fish and fish products, except:
    (a) fish gelatin used as a carrier for vitamin or carotenoid preparations;
    (b) gelatin or isinglass used as a clarifying agent in beer and wine.
  5. Peanuts and peanut products.
  6. Soybeans and soybean products, except:
    (a) refined soybean oil and fat (1);
    (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate made from soybeans;
    (c) vegetable oils derived from soybean-based phytosterols and phytosterol esters;
    (d) plant stanol ester produced from soybean-based vegetable oil sterols.
  7. Milk and milk products (including lactose), except:
    (a) whey used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin;
    (b) lactiol.
  8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts or Queensland walnuts (Macadamia ternifolia), and their products, except for nuts used in the manufacture of alcoholic spirits, including ethyl alcohol of agricultural origin.
  9. Celery and celery products.
  10. Mustard and mustard products.
  11. Sesame seeds and products made from sesame seeds.
  12. Sulfur dioxide and sulfites in concentrations exceeding 10 mg/kg or 10 mg/liter in terms of total SO2 to be calculated for products as proposed ready-to-eat or reconstituted in accordance with manufacturers’ instructions.
  13. Lupins and lupin products.
  14. Molluscs and mollusc products.
    (1) And derived products, insofar as the processing they have undergone is not likely to elevate the level of allergenicity assessed by the Authority for the commodity from which they are derived
ANNEX II of EU Regulation 1169/2011

Normative alimentari

Treated drinking water is served in this establishment.
*Some items on our menu undergo rapid blast chilling or are blast chilled and frozen at origin to ensure product quality and safety.
**Customers are asked to inform the wait staff of the need to consume foods free of certain allergenic substances before ordering.
During preparations in the kitchen, cross-contamination cannot be ruled out. Therefore, our dishes may contain the following allergenic substances:
fish and fish products, shellfish and shellfish products, crustaceans and shellfish products, cereals containing gluten, eggs and egg products, soy and soy products, milk and milk products, sulfur dioxide and sulfites, nuts, celery and celery products, lupins and lupin products, peanuts and peanut products, mustard and mustard products, sesame seeds and sesame seed products.

12,00

Chicken Salad with Balsamic Vinegar and Parmesan Shavings

Allergen List

SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES

 

  1. Cereals containing gluten, i.e.: wheat, rye, barley, oats, spelt, kamut or their hybridized strains and products thereof, except:
    (a) wheat-based glucose syrups, including dextrose (1);
    (b) wheat-based maltodextrins (1);
    (c) barley-based glucose syrups;
    (d) grains used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.
  2. Crustaceans and crustacean products.
  3. Eggs and products made from eggs.
  4. Fish and fish products, except:
    (a) fish gelatin used as a carrier for vitamin or carotenoid preparations;
    (b) gelatin or isinglass used as a clarifying agent in beer and wine.
  5. Peanuts and peanut products.
  6. Soybeans and soybean products, except:
    (a) refined soybean oil and fat (1);
    (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate made from soybeans;
    (c) vegetable oils derived from soybean-based phytosterols and phytosterol esters;
    (d) plant stanol ester produced from soybean-based vegetable oil sterols.
  7. Milk and milk products (including lactose), except:
    (a) whey used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin;
    (b) lactiol.
  8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts or Queensland walnuts (Macadamia ternifolia), and their products, except for nuts used in the manufacture of alcoholic spirits, including ethyl alcohol of agricultural origin.
  9. Celery and celery products.
  10. Mustard and mustard products.
  11. Sesame seeds and products made from sesame seeds.
  12. Sulfur dioxide and sulfites in concentrations exceeding 10 mg/kg or 10 mg/liter in terms of total SO2 to be calculated for products as proposed ready-to-eat or reconstituted in accordance with manufacturers’ instructions.
  13. Lupins and lupin products.
  14. Molluscs and mollusc products.
    (1) And derived products, insofar as the processing they have undergone is not likely to elevate the level of allergenicity assessed by the Authority for the commodity from which they are derived
ANNEX II of EU Regulation 1169/2011

Normative alimentari

Treated drinking water is served in this establishment.
*Some items on our menu undergo rapid blast chilling or are blast chilled and frozen at origin to ensure product quality and safety.
**Customers are asked to inform the wait staff of the need to consume foods free of certain allergenic substances before ordering.
During preparations in the kitchen, cross-contamination cannot be ruled out. Therefore, our dishes may contain the following allergenic substances:
fish and fish products, shellfish and shellfish products, crustaceans and shellfish products, cereals containing gluten, eggs and egg products, soy and soy products, milk and milk products, sulfur dioxide and sulfites, nuts, celery and celery products, lupins and lupin products, peanuts and peanut products, mustard and mustard products, sesame seeds and sesame seed products.

12,00

Anchovies with Traditional Piemontese Green Sauce “Bagnetto verde” and Tuma cheese

“Bagnetto verde” is a sauce made with parsley, garlic, anchovies, capers, vinegar and stale bread, typical of traditional Piemontese cuisine.

Allergen List

SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES

 

  1. Cereals containing gluten, i.e.: wheat, rye, barley, oats, spelt, kamut or their hybridized strains and products thereof, except:
    (a) wheat-based glucose syrups, including dextrose (1);
    (b) wheat-based maltodextrins (1);
    (c) barley-based glucose syrups;
    (d) grains used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.
  2. Crustaceans and crustacean products.
  3. Eggs and products made from eggs.
  4. Fish and fish products, except:
    (a) fish gelatin used as a carrier for vitamin or carotenoid preparations;
    (b) gelatin or isinglass used as a clarifying agent in beer and wine.
  5. Peanuts and peanut products.
  6. Soybeans and soybean products, except:
    (a) refined soybean oil and fat (1);
    (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate made from soybeans;
    (c) vegetable oils derived from soybean-based phytosterols and phytosterol esters;
    (d) plant stanol ester produced from soybean-based vegetable oil sterols.
  7. Milk and milk products (including lactose), except:
    (a) whey used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin;
    (b) lactiol.
  8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts or Queensland walnuts (Macadamia ternifolia), and their products, except for nuts used in the manufacture of alcoholic spirits, including ethyl alcohol of agricultural origin.
  9. Celery and celery products.
  10. Mustard and mustard products.
  11. Sesame seeds and products made from sesame seeds.
  12. Sulfur dioxide and sulfites in concentrations exceeding 10 mg/kg or 10 mg/liter in terms of total SO2 to be calculated for products as proposed ready-to-eat or reconstituted in accordance with manufacturers’ instructions.
  13. Lupins and lupin products.
  14. Molluscs and mollusc products.
    (1) And derived products, insofar as the processing they have undergone is not likely to elevate the level of allergenicity assessed by the Authority for the commodity from which they are derived
ANNEX II of EU Regulation 1169/2011

Normative alimentari

Treated drinking water is served in this establishment.
*Some items on our menu undergo rapid blast chilling or are blast chilled and frozen at origin to ensure product quality and safety.
**Customers are asked to inform the wait staff of the need to consume foods free of certain allergenic substances before ordering.
During preparations in the kitchen, cross-contamination cannot be ruled out. Therefore, our dishes may contain the following allergenic substances:
fish and fish products, shellfish and shellfish products, crustaceans and shellfish products, cereals containing gluten, eggs and egg products, soy and soy products, milk and milk products, sulfur dioxide and sulfites, nuts, celery and celery products, lupins and lupin products, peanuts and peanut products, mustard and mustard products, sesame seeds and sesame seed products.

12,00

Traditional Dish, tasting of:

  • Hand-Cut Raw Beef Tartare
  • Vitello Tonnato
  • Russian Salad

Allergen List

SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES

 

  1. Cereals containing gluten, i.e.: wheat, rye, barley, oats, spelt, kamut or their hybridized strains and products thereof, except:
    (a) wheat-based glucose syrups, including dextrose (1);
    (b) wheat-based maltodextrins (1);
    (c) barley-based glucose syrups;
    (d) grains used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.
  2. Crustaceans and crustacean products.
  3. Eggs and products made from eggs.
  4. Fish and fish products, except:
    (a) fish gelatin used as a carrier for vitamin or carotenoid preparations;
    (b) gelatin or isinglass used as a clarifying agent in beer and wine.
  5. Peanuts and peanut products.
  6. Soybeans and soybean products, except:
    (a) refined soybean oil and fat (1);
    (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate made from soybeans;
    (c) vegetable oils derived from soybean-based phytosterols and phytosterol esters;
    (d) plant stanol ester produced from soybean-based vegetable oil sterols.
  7. Milk and milk products (including lactose), except:
    (a) whey used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin;
    (b) lactiol.
  8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts or Queensland walnuts (Macadamia ternifolia), and their products, except for nuts used in the manufacture of alcoholic spirits, including ethyl alcohol of agricultural origin.
  9. Celery and celery products.
  10. Mustard and mustard products.
  11. Sesame seeds and products made from sesame seeds.
  12. Sulfur dioxide and sulfites in concentrations exceeding 10 mg/kg or 10 mg/liter in terms of total SO2 to be calculated for products as proposed ready-to-eat or reconstituted in accordance with manufacturers’ instructions.
  13. Lupins and lupin products.
  14. Molluscs and mollusc products.
    (1) And derived products, insofar as the processing they have undergone is not likely to elevate the level of allergenicity assessed by the Authority for the commodity from which they are derived
ANNEX II of EU Regulation 1169/2011

Normative alimentari

Treated drinking water is served in this establishment.
*Some items on our menu undergo rapid blast chilling or are blast chilled and frozen at origin to ensure product quality and safety.
**Customers are asked to inform the wait staff of the need to consume foods free of certain allergenic substances before ordering.
During preparations in the kitchen, cross-contamination cannot be ruled out. Therefore, our dishes may contain the following allergenic substances:
fish and fish products, shellfish and shellfish products, crustaceans and shellfish products, cereals containing gluten, eggs and egg products, soy and soy products, milk and milk products, sulfur dioxide and sulfites, nuts, celery and celery products, lupins and lupin products, peanuts and peanut products, mustard and mustard products, sesame seeds and sesame seed products.

15,00

Delicate agnolotti pasta filled with a savory mixture of three types of roasted meats, served with your choice of rich alpine butter and sage 

Allergen List

SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES

 

  1. Cereals containing gluten, i.e.: wheat, rye, barley, oats, spelt, kamut or their hybridized strains and products thereof, except:
    (a) wheat-based glucose syrups, including dextrose (1);
    (b) wheat-based maltodextrins (1);
    (c) barley-based glucose syrups;
    (d) grains used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.
  2. Crustaceans and crustacean products.
  3. Eggs and products made from eggs.
  4. Fish and fish products, except:
    (a) fish gelatin used as a carrier for vitamin or carotenoid preparations;
    (b) gelatin or isinglass used as a clarifying agent in beer and wine.
  5. Peanuts and peanut products.
  6. Soybeans and soybean products, except:
    (a) refined soybean oil and fat (1);
    (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate made from soybeans;
    (c) vegetable oils derived from soybean-based phytosterols and phytosterol esters;
    (d) plant stanol ester produced from soybean-based vegetable oil sterols.
  7. Milk and milk products (including lactose), except:
    (a) whey used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin;
    (b) lactiol.
  8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts or Queensland walnuts (Macadamia ternifolia), and their products, except for nuts used in the manufacture of alcoholic spirits, including ethyl alcohol of agricultural origin.
  9. Celery and celery products.
  10. Mustard and mustard products.
  11. Sesame seeds and products made from sesame seeds.
  12. Sulfur dioxide and sulfites in concentrations exceeding 10 mg/kg or 10 mg/liter in terms of total SO2 to be calculated for products as proposed ready-to-eat or reconstituted in accordance with manufacturers’ instructions.
  13. Lupins and lupin products.
  14. Molluscs and mollusc products.
    (1) And derived products, insofar as the processing they have undergone is not likely to elevate the level of allergenicity assessed by the Authority for the commodity from which they are derived
ANNEX II of EU Regulation 1169/2011

Normative alimentari

Treated drinking water is served in this establishment.
*Some items on our menu undergo rapid blast chilling or are blast chilled and frozen at origin to ensure product quality and safety.
**Customers are asked to inform the wait staff of the need to consume foods free of certain allergenic substances before ordering.
During preparations in the kitchen, cross-contamination cannot be ruled out. Therefore, our dishes may contain the following allergenic substances:
fish and fish products, shellfish and shellfish products, crustaceans and shellfish products, cereals containing gluten, eggs and egg products, soy and soy products, milk and milk products, sulfur dioxide and sulfites, nuts, celery and celery products, lupins and lupin products, peanuts and peanut products, mustard and mustard products, sesame seeds and sesame seed products.

13,00

Agnolotti al Plin filled with creamy ricotta and fresh herbs, finished with rich alpine butter and aromatic sage

Allergen List

SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES

 

  1. Cereals containing gluten, i.e.: wheat, rye, barley, oats, spelt, kamut or their hybridized strains and products thereof, except:
    (a) wheat-based glucose syrups, including dextrose (1);
    (b) wheat-based maltodextrins (1);
    (c) barley-based glucose syrups;
    (d) grains used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.
  2. Crustaceans and crustacean products.
  3. Eggs and products made from eggs.
  4. Fish and fish products, except:
    (a) fish gelatin used as a carrier for vitamin or carotenoid preparations;
    (b) gelatin or isinglass used as a clarifying agent in beer and wine.
  5. Peanuts and peanut products.
  6. Soybeans and soybean products, except:
    (a) refined soybean oil and fat (1);
    (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate made from soybeans;
    (c) vegetable oils derived from soybean-based phytosterols and phytosterol esters;
    (d) plant stanol ester produced from soybean-based vegetable oil sterols.
  7. Milk and milk products (including lactose), except:
    (a) whey used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin;
    (b) lactiol.
  8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts or Queensland walnuts (Macadamia ternifolia), and their products, except for nuts used in the manufacture of alcoholic spirits, including ethyl alcohol of agricultural origin.
  9. Celery and celery products.
  10. Mustard and mustard products.
  11. Sesame seeds and products made from sesame seeds.
  12. Sulfur dioxide and sulfites in concentrations exceeding 10 mg/kg or 10 mg/liter in terms of total SO2 to be calculated for products as proposed ready-to-eat or reconstituted in accordance with manufacturers’ instructions.
  13. Lupins and lupin products.
  14. Molluscs and mollusc products.
    (1) And derived products, insofar as the processing they have undergone is not likely to elevate the level of allergenicity assessed by the Authority for the commodity from which they are derived
ANNEX II of EU Regulation 1169/2011

Normative alimentari

Treated drinking water is served in this establishment.
*Some items on our menu undergo rapid blast chilling or are blast chilled and frozen at origin to ensure product quality and safety.
**Customers are asked to inform the wait staff of the need to consume foods free of certain allergenic substances before ordering.
During preparations in the kitchen, cross-contamination cannot be ruled out. Therefore, our dishes may contain the following allergenic substances:
fish and fish products, shellfish and shellfish products, crustaceans and shellfish products, cereals containing gluten, eggs and egg products, soy and soy products, milk and milk products, sulfur dioxide and sulfites, nuts, celery and celery products, lupins and lupin products, peanuts and peanut products, mustard and mustard products, sesame seeds and sesame seed products.

13,00

Tajarin with Sausage Ragù

Small pasta strands (tajarin) served with a rich sausage ragù, enhanced by the deep flavors of Barolo “Paesi tuoi” wine

Allergen List

SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES

 

  1. Cereals containing gluten, i.e.: wheat, rye, barley, oats, spelt, kamut or their hybridized strains and products thereof, except:
    (a) wheat-based glucose syrups, including dextrose (1);
    (b) wheat-based maltodextrins (1);
    (c) barley-based glucose syrups;
    (d) grains used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.
  2. Crustaceans and crustacean products.
  3. Eggs and products made from eggs.
  4. Fish and fish products, except:
    (a) fish gelatin used as a carrier for vitamin or carotenoid preparations;
    (b) gelatin or isinglass used as a clarifying agent in beer and wine.
  5. Peanuts and peanut products.
  6. Soybeans and soybean products, except:
    (a) refined soybean oil and fat (1);
    (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate made from soybeans;
    (c) vegetable oils derived from soybean-based phytosterols and phytosterol esters;
    (d) plant stanol ester produced from soybean-based vegetable oil sterols.
  7. Milk and milk products (including lactose), except:
    (a) whey used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin;
    (b) lactiol.
  8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts or Queensland walnuts (Macadamia ternifolia), and their products, except for nuts used in the manufacture of alcoholic spirits, including ethyl alcohol of agricultural origin.
  9. Celery and celery products.
  10. Mustard and mustard products.
  11. Sesame seeds and products made from sesame seeds.
  12. Sulfur dioxide and sulfites in concentrations exceeding 10 mg/kg or 10 mg/liter in terms of total SO2 to be calculated for products as proposed ready-to-eat or reconstituted in accordance with manufacturers’ instructions.
  13. Lupins and lupin products.
  14. Molluscs and mollusc products.
    (1) And derived products, insofar as the processing they have undergone is not likely to elevate the level of allergenicity assessed by the Authority for the commodity from which they are derived
ANNEX II of EU Regulation 1169/2011

Normative alimentari

Treated drinking water is served in this establishment.
*Some items on our menu undergo rapid blast chilling or are blast chilled and frozen at origin to ensure product quality and safety.
**Customers are asked to inform the wait staff of the need to consume foods free of certain allergenic substances before ordering.
During preparations in the kitchen, cross-contamination cannot be ruled out. Therefore, our dishes may contain the following allergenic substances:
fish and fish products, shellfish and shellfish products, crustaceans and shellfish products, cereals containing gluten, eggs and egg products, soy and soy products, milk and milk products, sulfur dioxide and sulfites, nuts, celery and celery products, lupins and lupin products, peanuts and peanut products, mustard and mustard products, sesame seeds and sesame seed products.

13,00

Fassona Beef Tagliata

Sliced Fassona beef, grilled to perfection and served with a drizzle of olive oil and a sprinkle of sea salt

Allergen List

SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES

 

  1. Cereals containing gluten, i.e.: wheat, rye, barley, oats, spelt, kamut or their hybridized strains and products thereof, except:
    (a) wheat-based glucose syrups, including dextrose (1);
    (b) wheat-based maltodextrins (1);
    (c) barley-based glucose syrups;
    (d) grains used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.
  2. Crustaceans and crustacean products.
  3. Eggs and products made from eggs.
  4. Fish and fish products, except:
    (a) fish gelatin used as a carrier for vitamin or carotenoid preparations;
    (b) gelatin or isinglass used as a clarifying agent in beer and wine.
  5. Peanuts and peanut products.
  6. Soybeans and soybean products, except:
    (a) refined soybean oil and fat (1);
    (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate made from soybeans;
    (c) vegetable oils derived from soybean-based phytosterols and phytosterol esters;
    (d) plant stanol ester produced from soybean-based vegetable oil sterols.
  7. Milk and milk products (including lactose), except:
    (a) whey used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin;
    (b) lactiol.
  8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts or Queensland walnuts (Macadamia ternifolia), and their products, except for nuts used in the manufacture of alcoholic spirits, including ethyl alcohol of agricultural origin.
  9. Celery and celery products.
  10. Mustard and mustard products.
  11. Sesame seeds and products made from sesame seeds.
  12. Sulfur dioxide and sulfites in concentrations exceeding 10 mg/kg or 10 mg/liter in terms of total SO2 to be calculated for products as proposed ready-to-eat or reconstituted in accordance with manufacturers’ instructions.
  13. Lupins and lupin products.
  14. Molluscs and mollusc products.
    (1) And derived products, insofar as the processing they have undergone is not likely to elevate the level of allergenicity assessed by the Authority for the commodity from which they are derived
ANNEX II of EU Regulation 1169/2011

Normative alimentari

Treated drinking water is served in this establishment.
*Some items on our menu undergo rapid blast chilling or are blast chilled and frozen at origin to ensure product quality and safety.
**Customers are asked to inform the wait staff of the need to consume foods free of certain allergenic substances before ordering.
During preparations in the kitchen, cross-contamination cannot be ruled out. Therefore, our dishes may contain the following allergenic substances:
fish and fish products, shellfish and shellfish products, crustaceans and shellfish products, cereals containing gluten, eggs and egg products, soy and soy products, milk and milk products, sulfur dioxide and sulfites, nuts, celery and celery products, lupins and lupin products, peanuts and peanut products, mustard and mustard products, sesame seeds and sesame seed products.

15,00

Crispy Grilled Octopus

Allergen List

SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES

 

  1. Cereals containing gluten, i.e.: wheat, rye, barley, oats, spelt, kamut or their hybridized strains and products thereof, except:
    (a) wheat-based glucose syrups, including dextrose (1);
    (b) wheat-based maltodextrins (1);
    (c) barley-based glucose syrups;
    (d) grains used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.
  2. Crustaceans and crustacean products.
  3. Eggs and products made from eggs.
  4. Fish and fish products, except:
    (a) fish gelatin used as a carrier for vitamin or carotenoid preparations;
    (b) gelatin or isinglass used as a clarifying agent in beer and wine.
  5. Peanuts and peanut products.
  6. Soybeans and soybean products, except:
    (a) refined soybean oil and fat (1);
    (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate made from soybeans;
    (c) vegetable oils derived from soybean-based phytosterols and phytosterol esters;
    (d) plant stanol ester produced from soybean-based vegetable oil sterols.
  7. Milk and milk products (including lactose), except:
    (a) whey used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin;
    (b) lactiol.
  8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts or Queensland walnuts (Macadamia ternifolia), and their products, except for nuts used in the manufacture of alcoholic spirits, including ethyl alcohol of agricultural origin.
  9. Celery and celery products.
  10. Mustard and mustard products.
  11. Sesame seeds and products made from sesame seeds.
  12. Sulfur dioxide and sulfites in concentrations exceeding 10 mg/kg or 10 mg/liter in terms of total SO2 to be calculated for products as proposed ready-to-eat or reconstituted in accordance with manufacturers’ instructions.
  13. Lupins and lupin products.
  14. Molluscs and mollusc products.
    (1) And derived products, insofar as the processing they have undergone is not likely to elevate the level of allergenicity assessed by the Authority for the commodity from which they are derived
ANNEX II of EU Regulation 1169/2011

Normative alimentari

Treated drinking water is served in this establishment.
*Some items on our menu undergo rapid blast chilling or are blast chilled and frozen at origin to ensure product quality and safety.
**Customers are asked to inform the wait staff of the need to consume foods free of certain allergenic substances before ordering.
During preparations in the kitchen, cross-contamination cannot be ruled out. Therefore, our dishes may contain the following allergenic substances:
fish and fish products, shellfish and shellfish products, crustaceans and shellfish products, cereals containing gluten, eggs and egg products, soy and soy products, milk and milk products, sulfur dioxide and sulfites, nuts, celery and celery products, lupins and lupin products, peanuts and peanut products, mustard and mustard products, sesame seeds and sesame seed products.

15,00

Hazelnut Cake with Zabaglione Sauce of Moscato Passito “La bella estate”

Allergen List

SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES

 

  1. Cereals containing gluten, i.e.: wheat, rye, barley, oats, spelt, kamut or their hybridized strains and products thereof, except:
    (a) wheat-based glucose syrups, including dextrose (1);
    (b) wheat-based maltodextrins (1);
    (c) barley-based glucose syrups;
    (d) grains used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.
  2. Crustaceans and crustacean products.
  3. Eggs and products made from eggs.
  4. Fish and fish products, except:
    (a) fish gelatin used as a carrier for vitamin or carotenoid preparations;
    (b) gelatin or isinglass used as a clarifying agent in beer and wine.
  5. Peanuts and peanut products.
  6. Soybeans and soybean products, except:
    (a) refined soybean oil and fat (1);
    (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate made from soybeans;
    (c) vegetable oils derived from soybean-based phytosterols and phytosterol esters;
    (d) plant stanol ester produced from soybean-based vegetable oil sterols.
  7. Milk and milk products (including lactose), except:
    (a) whey used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin;
    (b) lactiol.
  8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts or Queensland walnuts (Macadamia ternifolia), and their products, except for nuts used in the manufacture of alcoholic spirits, including ethyl alcohol of agricultural origin.
  9. Celery and celery products.
  10. Mustard and mustard products.
  11. Sesame seeds and products made from sesame seeds.
  12. Sulfur dioxide and sulfites in concentrations exceeding 10 mg/kg or 10 mg/liter in terms of total SO2 to be calculated for products as proposed ready-to-eat or reconstituted in accordance with manufacturers’ instructions.
  13. Lupins and lupin products.
  14. Molluscs and mollusc products.
    (1) And derived products, insofar as the processing they have undergone is not likely to elevate the level of allergenicity assessed by the Authority for the commodity from which they are derived
ANNEX II of EU Regulation 1169/2011

Normative alimentari

Treated drinking water is served in this establishment.
*Some items on our menu undergo rapid blast chilling or are blast chilled and frozen at origin to ensure product quality and safety.
**Customers are asked to inform the wait staff of the need to consume foods free of certain allergenic substances before ordering.
During preparations in the kitchen, cross-contamination cannot be ruled out. Therefore, our dishes may contain the following allergenic substances:
fish and fish products, shellfish and shellfish products, crustaceans and shellfish products, cereals containing gluten, eggs and egg products, soy and soy products, milk and milk products, sulfur dioxide and sulfites, nuts, celery and celery products, lupins and lupin products, peanuts and peanut products, mustard and mustard products, sesame seeds and sesame seed products.

5,00

White Panna Cotta with Blueberry or Strawberry Coulis

Creamy white panna cotta served with your choice of blueberry or strawberry coulis

Allergen List

SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES

 

  1. Cereals containing gluten, i.e.: wheat, rye, barley, oats, spelt, kamut or their hybridized strains and products thereof, except:
    (a) wheat-based glucose syrups, including dextrose (1);
    (b) wheat-based maltodextrins (1);
    (c) barley-based glucose syrups;
    (d) grains used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.
  2. Crustaceans and crustacean products.
  3. Eggs and products made from eggs.
  4. Fish and fish products, except:
    (a) fish gelatin used as a carrier for vitamin or carotenoid preparations;
    (b) gelatin or isinglass used as a clarifying agent in beer and wine.
  5. Peanuts and peanut products.
  6. Soybeans and soybean products, except:
    (a) refined soybean oil and fat (1);
    (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate made from soybeans;
    (c) vegetable oils derived from soybean-based phytosterols and phytosterol esters;
    (d) plant stanol ester produced from soybean-based vegetable oil sterols.
  7. Milk and milk products (including lactose), except:
    (a) whey used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin;
    (b) lactiol.
  8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts or Queensland walnuts (Macadamia ternifolia), and their products, except for nuts used in the manufacture of alcoholic spirits, including ethyl alcohol of agricultural origin.
  9. Celery and celery products.
  10. Mustard and mustard products.
  11. Sesame seeds and products made from sesame seeds.
  12. Sulfur dioxide and sulfites in concentrations exceeding 10 mg/kg or 10 mg/liter in terms of total SO2 to be calculated for products as proposed ready-to-eat or reconstituted in accordance with manufacturers’ instructions.
  13. Lupins and lupin products.
  14. Molluscs and mollusc products.
    (1) And derived products, insofar as the processing they have undergone is not likely to elevate the level of allergenicity assessed by the Authority for the commodity from which they are derived
ANNEX II of EU Regulation 1169/2011

Normative alimentari

Treated drinking water is served in this establishment.
*Some items on our menu undergo rapid blast chilling or are blast chilled and frozen at origin to ensure product quality and safety.
**Customers are asked to inform the wait staff of the need to consume foods free of certain allergenic substances before ordering.
During preparations in the kitchen, cross-contamination cannot be ruled out. Therefore, our dishes may contain the following allergenic substances:
fish and fish products, shellfish and shellfish products, crustaceans and shellfish products, cereals containing gluten, eggs and egg products, soy and soy products, milk and milk products, sulfur dioxide and sulfites, nuts, celery and celery products, lupins and lupin products, peanuts and peanut products, mustard and mustard products, sesame seeds and sesame seed products.

5,00

Affogato with Coffee

Vanilla ice cream “drowned” with a shot of hot espresso

Allergen List

SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES

 

  1. Cereals containing gluten, i.e.: wheat, rye, barley, oats, spelt, kamut or their hybridized strains and products thereof, except:
    (a) wheat-based glucose syrups, including dextrose (1);
    (b) wheat-based maltodextrins (1);
    (c) barley-based glucose syrups;
    (d) grains used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.
  2. Crustaceans and crustacean products.
  3. Eggs and products made from eggs.
  4. Fish and fish products, except:
    (a) fish gelatin used as a carrier for vitamin or carotenoid preparations;
    (b) gelatin or isinglass used as a clarifying agent in beer and wine.
  5. Peanuts and peanut products.
  6. Soybeans and soybean products, except:
    (a) refined soybean oil and fat (1);
    (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate made from soybeans;
    (c) vegetable oils derived from soybean-based phytosterols and phytosterol esters;
    (d) plant stanol ester produced from soybean-based vegetable oil sterols.
  7. Milk and milk products (including lactose), except:
    (a) whey used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin;
    (b) lactiol.
  8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts or Queensland walnuts (Macadamia ternifolia), and their products, except for nuts used in the manufacture of alcoholic spirits, including ethyl alcohol of agricultural origin.
  9. Celery and celery products.
  10. Mustard and mustard products.
  11. Sesame seeds and products made from sesame seeds.
  12. Sulfur dioxide and sulfites in concentrations exceeding 10 mg/kg or 10 mg/liter in terms of total SO2 to be calculated for products as proposed ready-to-eat or reconstituted in accordance with manufacturers’ instructions.
  13. Lupins and lupin products.
  14. Molluscs and mollusc products.
    (1) And derived products, insofar as the processing they have undergone is not likely to elevate the level of allergenicity assessed by the Authority for the commodity from which they are derived
ANNEX II of EU Regulation 1169/2011

Normative alimentari

Treated drinking water is served in this establishment.
*Some items on our menu undergo rapid blast chilling or are blast chilled and frozen at origin to ensure product quality and safety.
**Customers are asked to inform the wait staff of the need to consume foods free of certain allergenic substances before ordering.
During preparations in the kitchen, cross-contamination cannot be ruled out. Therefore, our dishes may contain the following allergenic substances:
fish and fish products, shellfish and shellfish products, crustaceans and shellfish products, cereals containing gluten, eggs and egg products, soy and soy products, milk and milk products, sulfur dioxide and sulfites, nuts, celery and celery products, lupins and lupin products, peanuts and peanut products, mustard and mustard products, sesame seeds and sesame seed products.

4,50

Water 75cl

2,00

Wines, Beers and Beverages

enoteca

Our tastings

Wine tasting accompanied by a selection of cold cuts and cheeses

  • Wine tastings will not be held during lunch hours – 12:00 PM – 2:00 PM

 

N.1

– Roero Arneis “Villata”
– Barbera d’Asti superiore “La luna e i falò”
– Langhe Nebbiolo “Sogni al campo”
– Barolo “Paesi tuoi”

€20,00 a persona

N.2

– Altalanga “Cinquecento”

– Barolo di Barolo “Essenze”

– Barbaresco Riserva “Spezie”

€30,00 a persona

N.3

– Barolo del comune di Barolo “Essenze”

– Barolo del comune di Serralunga d’Alba “Essenze”

– Barolo del comune di Monforte d’Alba “Essenze”

€30,00 a persona

Per maggiori informazioni rivolgersi al personale.

Offerte

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Elenco Allergeni

SOSTANZE O PRODOTTI CHE PROVOCANO ALLERGIE O INTOLLERANZE

 

  1. Cereali contenenti glutine, cioè: grano, segale, orzo, avena, farro, kamut o i loro ceppi ibridati e prodotti derivati, tranne:
    a) sciroppi di glucosio a base di grano, incluso destrosio (1);
    b) maltodestrine a base di grano (1);
    c) sciroppi di glucosio a base di orzo;
    d) cereali utilizzati per la fabbricazione di distillati alcolici, incluso l’alcol etilico di origine agricola.
  2.  Crostacei e prodotti a base di crostacei.
  3. Uova e prodotti a base di uova.
  4. Pesce e prodotti a base di pesce, tranne:
    a) gelatina di pesce utilizzata come supporto per preparati di vitamine o carotenoidi;
    b) gelatina o colla di pesce utilizzata come chiarificante nella birra e nel vino.
  5. Arachidi e prodotti a base di arachidi.
  6. Soia e prodotti a base di soia, tranne:
    a) olio e grasso di soia raffinato (1);
    b) tocoferoli misti naturali (E306), tocoferolo D-alfa naturale, tocoferolo acetato D-alfa naturale, tocoferolo succinato D-alfa naturale a base di soia;
    c) oli vegetali derivati da fitosteroli e fitosteroli esteri a base di soia;
    d) estere di stanolo vegetale prodotto da steroli di olio vegetale a base di soia.
  7. Latte e prodotti a base di latte (incluso lattosio), tranne:
    a) siero di latte utilizzato per la fabbricazione di distillati alcolici, incluso l’alcol etilico di origine agricola;
    b) lattiolo.
  8. Frutta a guscio, vale a dire: mandorle (Amygdalus communis L.), nocciole (Corylus avellana), noci (Juglans regia), noci di acagiù (Anacardium occidentale), noci di pecan [Carya illinoinensis (Wangenh.) K. Koch], noci del Brasile (Bertholletia excelsa), pistacchi (Pistacia vera), noci macadamia o noci del Queensland (Macadamia ternifolia), e i loro prodotti, tranne per la frutta a guscio utilizzata per la fabbricazione di distillati alcolici, incluso l’alcol etilico di origine agricola.
  9. Sedano e prodotti a base di sedano.
  10. Senape e prodotti a base di senape.
  11. Semi di sesamo e prodotti a base di semi di sesamo.
  12. Anidride solforosa e solfiti in concentrazioni superiori a 10 mg/kg o 10 mg/litro in termini di SO2 totale da calcolarsi per i prodotti così come proposti pronti al consumo o ricostituiti conformemente alle istruzioni dei fabbricanti.
  13. Lupini e prodotti a base di lupini.
  14. Molluschi e prodotti a base di molluschi.
    (1) E i prodotti derivati, nella misura in cui la trasformazione che hanno subito non è suscettibile di elevare il livello di allergenicità valutato dall’Autorità per il prodotto di base da cui sono derivati
ALLEGATO II del Regolamento UE 1169/2011

Normative alimentari

In questo locale si serve acqua potabile trattata
*Alcuni prodotti del nostro menù vengono sottoposti ad abbattimento rapido di temperatura o abbattuti e surgelati all’origine per garantire la qualità e la sicurezza del prodotto.
**Il cliente è pregato di comunicare al personale di sala la necessità di consumare alimenti privi di determinate sostanze allergeniche prima dell’ordinazione.
Durante le preparazioni in cucina, non si possono escludere contaminazioni crociate. Pertanto i nostri piatti possono contenere le seguenti sostanze allergeniche:
pesce e prodotti a base di pesce, molluschi e prodotti a base di molluschi, crostacei e prodotti a base di crostacei, cereali contenti glutine, uova e prodotti a base di uova, soia e prodotti a base di soia, latte e prodotti a base di latte, anidride solforosa e solfiti, frutta a guscio, sedano e prodotti a base di sedano, lupini e prodotti a base di lupini, arachidi e prodotti a base di arachidi, senape e prodotti a base di senape, semi di sesamo e prodotti a base di semi di sesamo.