The flavours of Italian tradition
We use high-quality ingredients, locally sourced fruits and vegetables and cooking methods which preserve food’s own sensory and nutritional properties in order to enhance the flavours and ensure high digestibility.
This is the philosophy which guides us in the daily preparation of breakfast, lunch and dinner.
Locally sourced ingredients
Locally sourced ingredients are the real secret of our cuisine.
Our land, Liguria, offers excellent Basil for traditional Pesto, Garlic from Vessalico, fresh seafood from the Ligurian sea, while top-quality meat is provided by renowed farms from the neighbouring region of Piemonte. Chef Frediano sources and selects the local products used in our kitchen daily.
Menu
You’ll usually find 3 “Primi piatti”, 3 “Secondi piatti”, a variety of side dishes and a wide selection of homemade desserts.
Antipasto:
- Mousse di baccalà, patate viola e bacon croccante.
Primi:
- Risotto al Prosecco con tartare di scampi e gocce di burrata affumicata.
- Lasagnetta verde con asparago violetto d’Albenga.
- Vellutata di porri con gamberi e cialda al nero di seppia.
Secondi:
- Darne di ombrina con variazione di zucchine trombetta e salsa tiepida di ricci.
- Tagliata di fassona cotta a bassa temperatura con nocciole tostate.
- Uovo a 65 gradi su fonduta di parmigiano e tartufo nero.
Dessert:
- Sfera di bavarese alla vaniglia con caramello salato e frutti rossi.
- Macedonia di frutta fresca
- Frutti di stagione
(Our menu is updated regularly, so the above might not be available all year long)
