• COVER CHARGE
    4,00

  • CORKAGE FEE
    25,00

The Routes


  • Chef Andrea Salvatori’s 5 Sensations
    55,00 Per Person

  • Wine Pairing 5 Sensations
    35,00 Per Person


  • Chef Andrea Salvatori’s 7 Sensations
    70,00 Per Person

  • Wine Pairing 7 Sensations
    50,00 Per Person


Delicate Perceptions


  • Il Grande Classico
    Low Temperature Cooked Veal Rose with Antique Sauce and Caper Flower of Salina
    15,00

  • Fantasia dal Bosco
    Smoked Beard with Castelmagno Cheese and Honey
    16,00

  • Madama La Piemunteisa
    Tartare of Fassona Female Piedmont Knife with Egg Marinated by the Chef or with Caviar Extra Dark Chocolate Venchi 80%
    15,00

  • La Regina del Fiume
    Trout of Val Maira Marinated with Citrus Fruits, Salt Maldon and Passito of Neive
    16,00

  • Lingotto di Francia
    Goose Foie Gras, Pan Brioche and Mango Chutney
    30,00

  • Baccalao
    Salted Cod Creamd and Gold Leaf
    16,00

  • Il Principe di Mare
    Scampi Tartare of Santa Margherita Giacalone Selection with Elisir
    35,00

  • Humus!
    Chickpeas Humus, Figs and Buffalo Burrata
    16,00


Author's Emotions


  • Pizzicotto di Langa
    Langa Plin with 3 Roasts with Burnt Butter and Buffalo Cream
    18,00

  • I Carbonari
    Raviolo Stuffed with Liquid Carbonara with Egg Zabaione and Pecorino Cheese
    18,00

  • Euforia al Cioccolato
    Grand Cru Chocolate Raviolo from Madagascar Filled with Ricotta Seirass,
    Orange peel and delicacy of Nostrale d'Alpeggio
    18,00

  • Sempre più in Alto
    Castelmagno d'Alpeggio Stuffed Bauletto with Mountain Herb Butter
    18,00

  • Pourple Sesation
    Bayard's Purple Vitellotte Potato Dumpling
    on Coulisse of Datterino Piennolo del Vesuvio and Stracciatella Colatura
    18,00

  • Nonna Pina 2.0
    Rustic Tagliatella 30 Yolks, Umami Black Garlic, Bronte Pistachio Crumble on Robiola di Roccaverano Fondue with Tre Latti Guffanti
    20,00

  • Nobili!
    Risotto Acquerello Tenuta Colombara Aged 3 years Toma del Marchese, Red Fruits and its Garden
    25,00

  • Nero Elegante
    Raviolo Stuffed with Ancient Stracchino and Uncinato Truffle on Porcini Cream and Black Truffle Carpaccio
    30,00

  • Torre di Mare
    Ravioli of Scallops Pecten Jacobeus and Prawns with its Bisque
    25,00


Intense Shades


  • Brûlé Au Doigt
    Pressaler Lamb with Scottadito and Crunchy Vegetables from the Garden
    24,00

  • Desiderio dal Giappone
    Kobe A5 Ribeye with Caraglio Garlic Chips and Crunchy Vegetables
    150,00

  • Grugnito di Maremma
    Fillet of Cinta Senese Suckling Pig on Gentile Hazelnut Cream of the Langhe and Blue Butter of Normandy
    20,00

  • La Fassona
    Tagliata di Fassona Female Piedmont and Crunchy Vegetables
    25,00

  • Si Vede il Marsupio?
    Australian Kangaroo Fillet and Crunchy Vegetable Garden
    26,00

  • Selvaggio Addomesticato
    Loin of Venison in Panure of Flavored Bread Napped with Venezuelan Cocoa Butter and Crunchy Vegetable Garden
    28,00

  • Coupe Au Coeur
    Sliced Duck Female Barbarie Prine di Donne with Crunchy Vegetable Brunoise
    28,00


Superb Lust


  • Oro di Cuneo by Chef Andrea Salvatori
    10,00

  • Layered Berry Pastery
    10,00

  • Millefeuille with Venchi Extra Dark Chocolate Caviar 80%
    10,00

  • Bonet
    9,00

  • Pavlova Meringue and Whipped Cream with Strawberry Drawstring
    12,00

  • Mango Sorbet Via Air and Rum from the French Antilles
    12,00

  • Campari sorbet and Sicilian red oranges
    12,00

  • Tonda Gentile Hazelnut Semifreddo from Langhe
    10,00

  • Semifreddo with Peach from Lagnasco
    10,00

  • Cremino Ice Cream
    12,00


Sumptuous Forms

  • Carefully selected artisan cheeses with jams and honey

  • The Clock 12 Pieces
    24,00

  • Half Clock 6 pieces
    16,00

  • 5 Blues Special Selection
    22,00

  • Only the End of Meal 3 Pieces
    12,00

  • Wine Surprise with Cheese Selection
    12,00