The time that we live has modernized also the art of culinary. Even though the beginning of every dish has tradition roots, to create new plates you have to interact both the new and the old. The main focus of our plates are to be healthy and bio.
Application of the modern techniques using new machines and equipment has brought a way into new dishes. Choosing the product into its own habitat, the right technique being cooked and saving the product’s natural taste makes a plate to be balanced and tasteful.
The main criteria of our menu is seasonality. The products are chosen carefully into the area and used only in its season.
First dishes include pasta, (with pesto in spring, tomato sauce in summer, and orange and leek in winter) risotto (chicken, fish and vegetables) and antipastos and amuse bouche differing on the season.
The main dishes conclude in veal treated in different manners: brasatto, in wooden furnace or grilled. The poultry like duck, rabbit, lamb are delicacies, but not to forget sea food followed by a great finale of desserts that will stay in your mind for a long time.