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

Ginger and mint-marinated swordfish* carpaccio, served with couscous and vegetable crudités

€ 16

Zucchini blossoms with ricotta, fresh herbs, lemon and tomato coulis

€ 15

Main Courses

On the side, vegetables of the day

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

€ 22

Pistachio and herb-crusted pork tenderloin with seasonal vegetables

€ 22

Sea bream fillet* with olives, capers, zucchini and cherry tomatoes

€ 22

Zucchini and eggplant millefeuille alla Parmigiana

€ 16

Seared veal tongue, with green and red bagnet sauces

€ 19

Cheese selection with dried fruit bread, grape must preserve, 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

Ginger and mint-marinated swordfish* carpaccio, served with couscous and vegetable crudités

€ 16

Zucchini blossoms with ricotta, fresh herbs, lemon and tomato coulis

€ 15

Prawn and potato ravioli*, shellfish bisque, tomato concassé and sea asparagus

€ 16

Traditional meat ravioli* with roast gravy

€ 16

Potato and hazelnut gnocchi*, with robiola cheese cream

€ 16

Egg noodles* with wild herb and almond pesto 

€ 16

Tomato gazpacho* with burrata and sprouts

€ 13

Main Courses

On the side, vegetables of the day

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

€ 22

Pistachio and herb-crusted pork tenderloin with seasonal vegetables

€ 22

Sea bream fillet* with olives, capers, zucchini and cherry tomatoes

€ 22

Zucchini and eggplant millefeuille alla Parmigiana

€ 16

Seared veal tongue, with green and red bagnet sauces

€ 19

Cheese selection with dried fruit bread, grape must preserve, and truffle honey

€ 16

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

Pavlova with strawberries

€ 8

Sliced melon with lemon and basil sorbet

€ 8

Traditional chocolate and amaretto cookies pudding

€ 7

Lavender crème brûlée

€ 8

Tiramisù with Piedmont IGP hazelnuts

€ 8