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 with black truffle citronette
€ 15
Sliced veal served cold with traditional tuna sauce
€ 15
Asparagus salad with Raschera cheese, walnuts, and crisp quinoa wafers
€ 15
Prawn* tails, wakame seaweed, and avocado guacamole
€ 16
Pasta Courses
‘Carnaroli’ risotto with spring mushrooms and aromatic chips
€ 15
Traditional meat ravioli* with roast gravy
€ 15
Potato and hazelnut gnocchi*, with robiola cheese cream
€ 15
Egg noodles* with cuttlefish* and courgette flowers
€ 15
Carrot cream, burrata, and toasted almonds
€ 12
Main Courses
On the side, vegetables of the day
Sous-vide beef cheek braised in “Barbera Nizza”, with vegetables
€ 21
Guinea fowl with plums and hazelnuts, seasonal vegetables
€ 21
Pan-seared octopus* with potatoes, peas, teriyaki sauce and wasabi mayo
€ 21
Seared veal tongue, with green and red bagnet sauces
€ 19
Asparagus soup, slow-cooked egg, and Castelmagno cheese
€ 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 strawberries
€ 8
Peach cheesecake
€ 8
Traditional chocolate and amaretto cookies pudding
€ 6
Pistachio crème brûlée
€ 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 with black truffle citronette
€ 15
Sliced veal served cold with traditional tuna sauce
€ 15
Asparagus salad with Raschera cheese, walnuts, and crisp quinoa wafers
€ 15
Prawn* tails, wakame seaweed, and avocado guacamole
€ 16
Pasta Courses
‘Carnaroli’ risotto with spring mushrooms and aromatic chips
€ 15
Traditional meat ravioli* with roast gravy
€ 15
Potato and hazelnut gnocchi*, with robiola cheese cream
€ 15
Egg noodles* with cuttlefish* and courgette flowers
€ 15
Carrot cream, burrata, and toasted almonds
€ 12
Main Courses
On the side, vegetables of the day
Sous-vide beef cheek braised in “Barbera Nizza”, with vegetables
€ 21
Guinea fowl with plums and hazelnuts, seasonal vegetables
€ 21
Pan-seared octopus* with potatoes, peas, teriyaki sauce and wasabi mayo
€ 21
Seared veal tongue, with green and red bagnet sauces
€ 19
Asparagus soup, slow-cooked egg, and Castelmagno cheese
€ 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
