We are not interested in fashions, but we are always looking for new ways to enhance the taste of tradition.

This is why we like to think of it as a “country restaurant”.

Original, simple and genuine.


  • August/September
to start
  • Knife cut „ La Granda“ piedmontese Fassona beef, leek, parmesan cheese, parsley
  • Amberjack, garden tomato, oregano
  • Charcoal grilled veal, celeriac, Vermouth
first courses
  • Spaghetti “Pastai Sanniti”, lake caciucco, wild hop
  • Eggplant Parmigiana ravioli, smoked eggplant
  • Seafood Carnaroli Risotto
second courses
  • Free range chicken, foie gras, cherries
  • Piedmontese breed beef, spring onion, lettuce
  • Sturgeon “alla mugnaia style”, veal, caviar
from pastry
  • Tarte tatin, yogurt, bergamot (preparation 20 minutes)
  • White chocolate, figs, Romagnano hazelnuts
  • Meringue, lemon curd, caramel
Chef Matteo Monfrinotti
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