Restaurant manager: Patrizio Fermanelli.
Tagliatelle (noodles) in duck ragout; chicory strudel; roast shin of veal; sliced roast beef; apple strudel. Wines: from the local wine cellar Azienda Agricola Luisa; Nadali; Masut da Rive; Vie di Romans; Magnas.
Renewed restaurant.
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