Menu a la carte
The essence of Piedmontese cuisine, between history and creativity
Through a careful selection of ingredients and the use of artisanal techniques, each dish tells a story of flavors and centuries of refined culinary culture. Piedmontese mastery is expressed in the attention to detail, the balance of textures, and the ability to transform local excellences into unique sensory experiences. We offer traditional recipes alongside contemporary reinterpretations, maintaining an authentic connection to the territory for a perfect balance between memory and innovation.
Starters
Selection of traditional starters, interpreted by “iumén”
€ 14
Traditional beef tartare with black truffle citronette
€ 14
Sliced veal served cold with traditional tuna sauce
€ 14
Asparagus salad with aged Bra cheese, slow-cooked egg yolk, and rice crisps
€ 14
Gin and beetroot-cured salmon* with mustard and honey sauce
€ 14
Pasta Courses
‘Carnaroli’ risotto with asparagus carbonara and crispy pancetta
€ 14
Traditional “Plin”meat ravioli* with roast gravy dressing
€ 14
Potato gnocchi* with wild herb pesto and toasted almonds walnuts
€ 14
Egg noodles (30-yolk tajarin)* with yellow cherry tomatoes and mussels
€ 14
Pea cream with carrot chips
€ 11
Main Courses
On the side, vegetables of the day
Sous-vide beef cheek braised in “Barbera Nizza”, with vegetables
€ 19
Seared octopus* with teriyaki sauce, potatoes
€ 19
Lamb* with Cortese wine, carrots, and licorice
€ 19
Steamed asparagus with Castelmagno cheese cream
€ 14
Cheese selection with dried fruit bread, mustard, and truffle honey
€ 14
* Fresh raw ingredients or preparations from fresh ingredients, possibly frozen on-site
Desserts
Pavlova with chantilly cream and strawberries
€ 6
Pistachio crème brûléen
€ 6
Traditional chocolate and amaretto cookies pudding, ancient recipe
€ 6
Three different chocolates in a mould, with raspberry coulis
€ 6
Coffee Tiramisù
€ 6
Menu a la carte
The essence of Piedmontese cuisine, between history and creativity
Through a careful selection of ingredients and the use of artisanal techniques, each dish tells a story of flavors and centuries of refined culinary culture.
Piedmontese mastery is expressed in the attention to detail, the balance of textures, and the ability to transform local excellences into unique sensory experiences.
We offer traditional recipes alongside contemporary reinterpretations, maintaining an authentic connection to the territory for a perfect balance between memory and innovation.
Starters
Selection of traditional starters, interpreted by “iumén”
€ 14
Traditional beef tartare with black truffle citronette
€ 14
Sliced veal served cold with traditional tuna sauce
€ 14
Asparagus salad with aged Bra cheese, slow-cooked egg yolk, and rice crisps
€ 14
Gin and beetroot-cured salmon* with mustard and honey sauce
€ 14
Pasta Courses
‘Carnaroli’ risotto with asparagus carbonara and crispy pancetta
€ 14
Traditional “Plin”meat ravioli* with roast gravy dressing
€ 14
Potato gnocchi* with wild herb pesto and toasted almonds walnuts
€ 14
Egg noodles (30-yolk tajarin)* with yellow cherry tomatoes and mussels
€ 14
Pea cream with carrot chips
€ 11
Main Courses
On the side, vegetables of the day
Sous-vide beef cheek braised in “Barbera Nizza”, with vegetables
€ 19
Seared octopus* with teriyaki sauce, potatoes
€ 19
Lamb* with Cortese wine, carrots, and licorice
€ 19
Steamed asparagus with Castelmagno cheese cream
€ 14
Cheese selection with dried fruit bread, mustard, and truffle honey
€ 14
* Fresh raw ingredients or preparations from fresh ingredients, possibly frozen on-site
