Kitchen

“The traditional cuisine with a Mediterranean flair”

Our dishes are based on the fusion of the local valley’s cuisine and the Italian cuisine, giving greater prominence to the assets of our territory. The menu is updated monthly based on the produce in season. The delicatessen is well stocked with dried meats, salami, a cheese trolley and the homemade desserts, all deserve particular attention.

Our specialty "the braserata" (260g of angus fillet, foal, turkey and pork – all to be freshly sliced and grilled directly on the table accompanied by homemade sauces and side dishes) is only served in the grotto, by reservation.

We are at your disposal to schedule for lunches, family dinners, or corporate events. We also carry a catering service for cocktails or light refreshments. Orders can be made for cakes, homemade ice cream, and (spampezie, a sweet made of nuts and spices).

 

Current Menu

 

 LUNCH
"Carte Blanche” Menu - Spontaneous creations from the Chef – 3 dishes
48.-

 

DINNER
Tasting Menu 5 dishes – 2 people minimum
p.p. 7
5.-

A Welcome from the Kitchen
***
Vol-au-vent with Field Beans, Sweetbread and Crabu Cheese
***
Caprese Lumaconi Pasta
***
Saddle of Rabbit
Potato Pralines, Sautéed Baby Spinach
Sage and Bergamot Jus
***
Cheese Tasting
Homemade Preserve, Honey and Walnuts
***
Watermelon and Prickly Pear Gazpacho
Dark Chocolate Ice Cream with Tobacco Popcorn
***
Biscuits

 

ADVANCED BOOKING
“La braserata” served only in the grotto – 8 people minimum
p.p. 42.-

 

APPETIZERS

 

Local Mixed Sliced Meats with Armagnac-flavoured Praline of Veal Pâté
starter 14.-  / main course 21.-

“Al Torchon” Duck Foie Gras, Tonka Beans, Vin Santo Apricots,
Butter Brioche and Maldon Salt
24.-

Mixed Salad
9.50

 

THE FIFTH QUARTER

Cold Beef Tongue cooked in a Camomile Infusion,
Strawberry Vinegar Onion Petals, ‘Bagnetto Verde’ Green Sauce
starter 14.- / main course 21.-

 

SOUPS

Andalusian Gazpacho, Marennes-Oléron Creuse Oyster Confit,
Parsley and Lemon Panelle
18.-

 

CHEESE SELECTION

Served with Homemade Preserve, Honey and Walnuts
3 Tastings 15.-
6 Tastings 22.-

 

PASTA DISHES - Homemade Pasta

Spaghettoni, Chopped Wild Fennel, Sundried Tomatoes and Almonds
starter 13.-  / main course 20.-

Spaghettoni, ‘Colatura di Alici’ Anchovy Sauce, Schüttelbrot Bread
and Buffalo Burrata Cheese
starter 13.- / main course 20.-

Basil Pesto Ravioli, Scampetti Prawns and a Bisque Reduction
starter 16.- / main course 24.-

Potato Gnocchi, Lagrein-flavoured Oxtail Gravy
starter 13.-  / main course 20.-

Carnaroli Risotto, Thyme Potatoes and Cream of Mussels
(2 pers. minimum)
p.p  starter 15.-  / p.p main course 23.-

 

MAIN COURSE - MEAT DISHES

Low-temperature cooked Pork Ribs marinated in Mithra Red Beer (Bioggio
Officina della Birra), Chimichurri Sauce and Western Wedges
34.-

Beef steak tartare with toast and butter
33.-

Sliced Angus Beef Sirloin, Morel Jus, Pea and Potato Mash
40.-

Angus Beef Tournedos, Summer Truffle Sauce, Pea and Potato Mash
46.-

 

MAIN COURSE - FISH

Monkfish, Baby Plum Tomatoes, Ustica Capers, Basil and Boiled Potatoes
39.-

‘La Porca Trota’ (Swiss Alpine Salmon Trout Fillet), Crisp Pork,
Carrot Ketchup, Pea and Potato Mash
31.-

 

DESSERTS

Grand-Marnier Tiramisu
11.-

Nocino Zabaione, Homemade Short Pastry (2 people minimum)
p.p.14.-

Coffee Mess (Coffee Ice Cream, Whipped Cream, Meringues and Crunchy Short Pastry)
12.-

Dark Chocolate Cake, Berries and Bourbon Vanilla Soup
14.-

Amaretto Semifreddo and Nectarines 
13.-

Homemade Ice Creams and Sorbets (Liquor available, extra charge)
8.-