The essence of Piedmontese cuisine, between history and creativity

Through a careful selection of ingredients and the use of artisanal techniques, each dish tells a story of flavors and centuries of refined culinary culture. Piedmontese mastery is expressed in the attention to detail, the balance of textures, and the ability to transform local excellences into unique sensory experiences. We offer traditional recipes alongside contemporary reinterpretations, maintaining an authentic connection to the territory for a perfect balance between memory and innovation.

Selection of traditional starters, interpreted by “iumén”

€ 17

Monferrato-style raw beef with black truffle citronette

€ 16

Sliced veal served cold with traditional tuna sauce

€ 16

Pepper with tuna and hazelnuts

€ 15

Main Courses

On the side, vegetables of the day

Slow cooked beef cheek braised in “Barbera Nizza”, with vegetables

€ 23

Grilled swordfish steak with salmoriglio and vegetables

€ 22

Farm-raised rabbit cacciatore with polenta

€ 22

Zucchini and eggplant millefeuille alla Parmigiana

€ 16

Seared veal tongue, with green and red bagnet sauces

€ 19

Cheese selection with fruit and nut bread, cugnà and truffle honey

€ 16

* Fresh raw ingredients or preparations from fresh ingredients, possibly frozen on-site

The essence of Piedmontese cuisine, between history and creativity

Through a careful selection of ingredients and the use of artisanal techniques, each dish tells a story of flavors and centuries of refined culinary culture.

Piedmontese mastery is expressed in the attention to detail, the balance of textures, and the ability to transform local excellences into unique sensory experiences.

We offer traditional recipes alongside contemporary reinterpretations, maintaining an authentic connection to the territory for a perfect balance between memory and innovation.

Selection of traditional starters, interpreted by “iumén”

€ 17

Monferrato-style raw beef with black truffle citronette

€ 16

Sliced veal served cold with traditional tuna sauce

€ 16

Pepper with tuna and hazelnuts

€ 15

Carnaroli risotto with mushrooms and robiola cream

€ 16

Monferrato-style agnolotti* with roast gravy

€ 16

Potato gnocchi* with zucchini and zucchini blossoms

€ 16

Tajarin* with creamed salt cod 

€ 16

Piedmontese-style golden onion soup

€ 13

Main Courses

On the side, vegetables of the day

Slow cooked beef cheek braised in “Barbera Nizza”, with vegetables

€ 23

Grilled swordfish steak with salmoriglio and vegetables

€ 22

Farm-raised rabbit cacciatore with polenta

€ 22

Zucchini and eggplant millefeuille alla Parmigiana

€ 16

Seared veal tongue, with green and red bagnet sauces

€ 19

Cheese selection with fruit and nut bread, cugnà and truffle honey

€ 16

* Fresh raw ingredients or preparations from fresh ingredients, possibly frozen on-site

Pavlova with Chantilly cream and strawberries

€ 8

Amaretto and chocolate-stuffed peaches

€ 8

Traditional chocolate and amaretti pudding

€ 7

Red wine-poached pears with their glaze

€ 8

Tiramisù with Piedmont IGP hazelnuts

€ 8