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
Traditional beef tartare with black truffle citronette
€ 15
Sliced veal served cold with traditional tuna sauce
€ 15
Cuttlefish*, vegetable crudités, and olive soil
€ 15
Zucchini flowers, ricotta, aromatic herbs, lemon, and tomato coulis
€ 15
Pasta Courses
‘Carnaroli’ risotto with mixed mushrooms, Parmigiano chips, and thyme
€ 15
Traditional “Plin”meat ravioli* with roast gravy dressing
€ 15
Potato and Piedmont IGP hazelnut gnocchi* in robiola cheese cream
€ 15
Egg noodles (30-yolk tajarin) with shellfish bisque and raw prawns*
€ 15
Tomato gazpacho* with sprouts
€ 12
Main Courses
On the side, vegetables of the day
Sous-vide beef cheek braised in “Barbera Nizza”, with vegetables
€ 21
Seared gilt-head bream* fillet with taggiasca olives, capers, zucchini, and cherry tomatoes
€ 21
Pork fillet gratinéed with hazelnuts and rosemary, served with vegetables
€ 19
Carasau bread cannolo filled with wild herbs and turmeric cream
€ 15
Cheese selection with dried fruit bread, mustard, and truffle honey
€ 15
* Fresh raw ingredients or preparations from fresh ingredients, possibly frozen on-site
Desserts
Pavlova with chantilly cream and strawberries
€ 8
Cheesecake with peach gel and liquorice powder
€ 8
Traditional chocolate and amaretto cookies pudding, ancient recipe
€ 6
Three different chocolates in a mould*, with raspberry coulis
€ 8
Coffee Tiramisù
€ 6
Vanilla ice cream or Lemon and basil sorbet
€ 6
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
Traditional beef tartare with black truffle citronette
€ 15
Sliced veal served cold with traditional tuna sauce
€ 15
Cuttlefish*, vegetable crudités, and olive soil
€ 15
Zucchini flowers, ricotta, aromatic herbs, lemon, and tomato coulis
€ 15
Pasta Courses
‘Carnaroli’ risotto with mixed mushrooms, Parmigiano chips, and thyme
€ 15
Traditional “Plin”meat ravioli* with roast gravy dressing
€ 15
Potato and Piedmont IGP hazelnut gnocchi* in robiola cheese cream
€ 15
Egg noodles (30-yolk tajarin) with shellfish bisque and raw prawns*
€ 15
Tomato gazpacho* with sprouts
€ 12
Main Courses
On the side, vegetables of the day
Sous-vide beef cheek braised in “Barbera Nizza”, with vegetables
€ 21
Seared gilt-head bream* fillet with taggiasca olives, capers, zucchini, and cherry tomatoes
€ 21
Pork fillet gratinéed with hazelnuts and rosemary, served with vegetables
€ 19
Carasau bread cannolo filled with wild herbs and turmeric cream
€ 15
Cheese selection with dried fruit bread, mustard, and truffle honey
€ 15
* Fresh raw ingredients or preparations from fresh ingredients, possibly frozen on-site
