The ingredients
Small producers and things we make ourselves
If it lands on your table, we know where it comes from.
Three rules, always the same
Small farmers
The cured meats and cheeses on our boards come from people who raise and age on a small scale. Same goes for the glass: craft beer and vermouth from people who still make it the old way.
Made in-house
The tuna sauce for the vitel tonnè, our hummus three ways, the bagnet verd on the anchovies.
Seasonal
What comes with the season stays while it lasts: when it's gone, it's gone.
Seasonal
This autumn we went mushroom hunting.
For the Fassona beef tartare we grabbed a basket and boots and went into the woods looking for porcini.
If you don't eat meat, the same porcini can go with the Beyond Meat burger.
The up-to-date menu is here
Today's dishes, prices and availability are on the digital menu. It opens in Italian: switch it to English with the language button at the top.