Menu a la carte
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.
Starters
Selection of traditional starters, interpreted by “iumén”
€ 16
Monferrato-style raw beef, egg yolk gel and Piedmont IGP hazelnuts
€ 15
Sliced veal served cold with traditional tuna sauce
€ 15
Egg cooked at low temperature with toma cheese cream and Jerusalem artichoke chips
€ 15
Cuttlefish* salad with artichokes and polenta wafer
€ 16
Pasta Courses
‘Carnaroli’ risotto with pumpkin, pistachios, and Castelmagno cheese
€ 15
Traditional “Plin”meat ravioli* with roast gravy dressing
€ 15
Rabatòn from Alessandria with butter and sage
€ 15
Egg noodles* (30-yolk tajarin) with stewed baby octopus*
€ 15
Traditional pasta and beans with countryside flavors
€ 12
Main Courses
On the side, vegetables of the day
Sous-vide beef cheek braised in “Barbera Nizza”, with vegetables
€ 21
Lightly Roast lamb roll with chestnut sauce and artichokes
€ 21
Creamed cod with chopped olives, cherry tomatoes, and pine nuts
€ 21
Veal tripe, Piedmontese-style
€ 19
Potato and artichoke flan with turmeric sauce
€ 15
Cheese selection with dried fruit bread, homemade cugnà, and truffle honey
€ 15
* Fresh raw ingredients or preparations from fresh ingredients, possibly frozen on-site
Desserts
Pavlova with chestnut cream
€ 8
Mango cream with grated coconut
€ 8
Traditional chocolate and amaretto cookies pudding, ancient recipe
€ 6
72% dark chocolate mousse, bread tuile, extra virgin olive oil, and Maldon salt
€ 8
Piedmont IGP hazelnut Tiramisù
€ 8
Menu a la carte
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.
Starters
Selection of traditional starters, interpreted by “iumén”
€ 16
Monferrato-style raw beef, egg yolk gel and Piedmont IGP hazelnuts
€ 15
Sliced veal served cold with traditional tuna sauce
€ 15
Egg cooked at low temperature with toma cheese cream and Jerusalem artichoke chips
€ 15
Cuttlefish* salad with artichokes and polenta wafer
€ 16
Pasta Courses
‘Carnaroli’ risotto with pumpkin, pistachios, and Castelmagno cheese
€ 15
Traditional “Plin”meat ravioli* with roast gravy dressing
€ 15
Rabatòn from Alessandria with butter and sage
€ 15
Egg noodles* (30-yolk tajarin) with stewed baby octopus*
€ 15
Traditional pasta and beans with countryside flavors
€ 12
Main Courses
On the side, vegetables of the day
Sous-vide beef cheek braised in “Barbera Nizza”, with vegetables
€ 21
Lightly Roast lamb roll with chestnut sauce and artichokes
€ 21
Creamed cod with chopped olives, cherry tomatoes, and pine nuts
€ 21
Veal tripe, Piedmontese-style
€ 19
Potato and artichoke flan with turmeric sauce
€ 15
Cheese selection with dried fruit bread, homemade cugnà, and truffle honey
€ 15
* Fresh raw ingredients or preparations from fresh ingredients, possibly frozen on-site
