Our à la carte menu is crafted using local ingredients and respecting the regional cycle. The goal is to bring back ancient flavors and aromas, awakening distant memories.

Appetizers

Pumpkin Puff Pastry
Pumpkin puff pastry with seed crust, fermented red cabbage, “Casale Roccolo” goat cheese fondue, mustard pumpkin jus, and parsley chlorophyll

Roast Beef and Celery
Beef sirloin “Azienda Agricola Bergamo”, three-pepper mayonnaise, grappa-infused iced celery, celery air, beef jus

First Courses

Spaghetti, Hen and Mushrooms
“Pastificio Baradello” spaghetti with free-range hen ragout, mushroom jus, sautéed pioppini mushrooms

What a Cabbage Risotto!
Black cabbage risotto, almond cream, capers, pickled cauliflower, marinated Brussels sprouts “Il Roccolo, Vegonno”, vegetable jus and sage powder

Main Courses

Lamb and Potatoes
Slow-cooked lamb chops with a rich lamb jus, butter-laden layered potatoes perfumed with thyme, and a crisp cacao–pistachio wafer.

Pork Collar
“Salumificio Colombo” pork collar served with taragna polenta, sautéed Tuscan black kale, a red-wine reduction, dark roasted jus, and a crisp

Desserts

Valganna
Creamy and airy “Poretti 6 Hops” beer mousse, dark-chocolate ganache, cocoa crumble and velvet, salted beer caramel, and a caramel parfait.

Oil and Lemon
Hazelnut crumble, olive-oil and lemon biscuit, preserved lemons from Lake Maggiore, lemon curd, and lemon sorbet.

Discover the authentic flavors of traditional Valtellina cuisine in our à la carte 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