Our starters

pink prawn skewer, with grilled aubergine cream, confit tomatoes and yoghurt sauce

homemade: brioche bread, wild boar pastrami, mustard, gherkins and salad leaves

Brioche bun, beef tartare, egg yolk and potato crisp

Homemade brioche bun, smoked mackerel, burrata stracciatella and sprouts

Siberian sturgeon caviar farmed in pure water from 150-metre-deep artesian wells.
Salted using the traditional Russian "Malossol" method with a low salt content

With oil, salt, lemon zest, sweet and sour onion and aromatic herbs

With mixed salad leaves, sweet and sour onion and capers

Beef tartare served on bone grilled over embers with its marrow, dressed in the French style

San Lorenzo oil is a local family production

Marinated with spices and served with turnip in saba

Our selection of cheeses made up of national and international specialities such as:

-Bra Duro (cow's milk): Bra Duro DOP is a unique cheese with a savoury, intense flavour; this cheese is matured for a minimum of 180 days

-Gran Nuraghe: Gran Nuraghe cheese is produced in Sardinia with raw sheep's milk. Externally it tends towards brown, while inside the colour tends towards straw yellow. The flavour is floral and slightly salty.

-Epoisses aged in champagne

-Gorgonzola is a cow's milk cheese with a raw paste, straw-white in colour, whose green marbling is due to the mould-ripening process, that is, the formation of moulds.
It is creamy and soft, with a distinctive and characteristic flavour, namely slightly spicy

-Robiola di Roccaverano DOP: The Protected Designation of Origin of Roccaverano DOP refers to the soft cheese produced with pure whole raw goat's milk. Delicate flavour

Our selection of national and international cured meats
Carlo Giusti capocollo
Carlo Giusti rump soft salami
16-month culatta
Iberian pork cheeks
Truffle salami