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.


  • October/November
to start
  • Knife cut „ La Granda“ piedmontese Fassona beef, leek, parmesan cheese, parsley
  • Snails, black cabbage, bagna càuda
  • Pike perch, mushrooms, autumn vegetables
first courses
  • Carnaroli “Risoinfiore”, spiced veal, porcini mushrooms
  • Durum wheat spaghetti “Bossolasco”, missoltino, chicory, ham from “Val Vigezzo”
  • Tortelli, duck, parsley
second courses
  • Rabbit from “Carmagnola”, pumpkin, chestnuts, salmì sauce
  • Pig, artichokes, plums, hazelnuts
  • Glazed eel, rice, celeriac
from pastry
  • Gianduia chocolate, jerusalem artichokes, porcino mushroom, grapes
  • Bacio di dama
  • Tarte tatin, yogurt, bergamot (preparation 20 minutes)
Chef Matteo Monfrinotti
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