Menu
– Discovering the Territory
Our à la carte menu is created using local ingredients and respecting the regional cycle. The aim is to bring back ancient flavors and aromas, awakening distant memories.
Appetizers
Venison
Venison sirloin prepared two ways, carrots, “Collina d’Oro” saffron savory biscuit, cauliflower in cream and pickled, venison stock
Fennel
Fennel prepared two ways, orange and Borducan emulsion, almond sauce, fennel oil, caramelized yeast
First Courses
Linguine
Linguine “Pastificio Baradello” creamed with Jerusalem artichoke cream, chicory, walnut sauce, coffee vegetable stock “Torrefazione Felmoka”, and umami powder
Spelt Like a Risotto
Spelt “Azienda Agricola FLOE”, juniper butter, quail ragout, grapefruit, tonic water
Second Courses
Beef Fillet
Beef fillet “Azienda Agricola Bergamo”, fir bud and cocoa powder, Jerusalem artichoke and shiitake terrine, green apple spiced gel, brown stock
Pikeperch
Pikeperch in almond milk confit, white cabbage foam, turnip greens, fried cauliflower with Szechuan pepper, Lake Maggiore citron emulsion, black garlic extract
Desserts
Elvezia
Almond dacquoise, gelled zabaglione, creamy custard, and Lindt 70% chocolate parfait
Carrots and Peanuts
Carrot and peanut cake, caramelized crema catalana, carrot sorbet, whiskey and Tonka bean, Canarone lemon crumble, carrot gel
Historic
Menu
Valtellina cuisine is based on the use of a few simple, genuine ingredients and is greatly appreciated even by the most discerning palates. The simple yet perfect harmony of its flavors has always been its distinctive mark. Only a few main ingredients are used to prepare all the traditional dishes: milk, butter, cheese, and buckwheat flour.
Appetizers
Casera Sciatt with Chicory in Grumello Vinegar
Buckwheat tortelli filled with cheese, whose name comes from their odd, irregular shape
Slinzega
Small bresaola with an intense, slightly spiced flavor
First Courses
Our Pizzoccheri
The pizzoccheri pasta is kneaded and cut by hand every day. In our recipe, we use both garlic and onion in the sauté, as per our family tradition.
Maüsch with Bitto Fondue
Buckwheat pasta filled with green beans, potatoes, Casera cheese, and Bitto
Main Courses
Classic Tzigoiner
Beef sliced very thin, rolled onto a large wooden skewer and cooked on the piöda
1848 Venison Fillet
With fruit cooked on the piöda, Brussels sprouts, polenta, and lingonberry sauce
Desserts
Buckwheat cake with blueberry jam and whipped cream
Trio of natural sorbets