Our starters

Brioche bun, beef tartare, egg yolk and potato crisp

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; it 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.

-L'Affiné au Chablis is a pasteurised cow's milk cheese from Burgundy. The rind is washed once a week with Chablis white wine, which gives it an intense flavour and aroma and an orange-toned colour. The paste is soft and creamy, melting in the mouth.

-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-paste cheese produced with whole raw pure goat's milk. Delicate flavour

homemade

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

San Lorenzo oil is a local family production

With mixed salad leaves, sweet and sour onion and capers

Our selection of national and international cured meats
Spanish beef cecina
Iberian salchichón
Cured Mangalitza shoulder
Prussian heifer neck
Cured duck breast