🍷 Don’t hesitate to ask the staff for wine pairing suggestions!
The first tasting menu we created, which has been with us since opening, is a journey through various meats, from beef to goose, pork to game, finishing with our cheese selection
- Marinated meats: cold cuts marinated in aromatic liquids for long periods
- Aged and smoked salumi: meats from indigenous, heavy breeds
- Cooked salumi: oven-baked, steamed, or grilled preparations
- Cheese selection: a crescendo of intensity: fresh, semi-aged, aged and blue (7) (7)
A journey that celebrates the flavors of the moment, inspired by the freshness and richness of the season.
- Marinated beef carpaccio with black truffle
- Cecina de León bruschetta with three-milk robiola cheese, sautéed mushrooms (2 pieces) (1,7)
- Lombard-style tartare: Fassona beef, taleggio, pumpkin, and amaretto (90g)(1,7)
- Trio of cheeses from our selection (7)
A journey designed to satisfy unconscious desires without limits, featuring some of the most unique meats we’ve found, finishing with our cheese selection.
- Iberian board: Patanegra paleta and lard, Cecina de León, Cantabrian anchovy (4)
- Black pork board: capocollo, pancetta tesa, sopressa, salami and 'nduja
- Bruschetta with salami paste (2 pieces) (1,7,8)
- Cheese Trio: A crescendo of intensity (7)
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