Restaurant managers: Manuel Ettoumi, the Maître and Valentina Maioni, the Chef.
The Chef ranges with ease between Piedmont and the Mediterranean, having fun with innovative techniques but preserving the use of quality raw materials. Among the specialities: veal with pink sauce and hazelnut mayonnaise from Piedmont; ravioli del plin “40 egg yolks” with three roasts with Parmesan fondue and veal jus; cod in cooking oil, stew of mussels pumpkin and turnip top. Wines: a list with national and international proposals.
Possibility of purchasing the preserves handcrafted by the Chef.