Please note: the menu is continuously updated according to the availability of locally sourced products.

A menu created to tell the story of the seasonal transition, combining the vibrant freshness of the last summer fruits with the rich, enveloping sensory notes of the woodland.
Our sincerest thanks go to the local farms that support us every day with passion and care.

Porcini
BBQ porcini mushroom, porcini pot de crème, “Casale Roccolo” ricotta whipped with dill, mushroom jus and crumble.

Linguine
“Pastificio Baradello” linguine with smoked bread cream, caramelised yeast, onion reduction, vinegar and raspberry powder

Tartlet
Tartlet with Alpine mixed greens, shredded duck leg, its jus, “Casale Roccolo” goat cheese with lemon thyme and pepper

Duck
Carpaccio of “Azienda Agricola Bergamo” duck breast glazed with soy and honey, fresh figs, fig and red wine gel, crispy wafer, fig leaf mayonnaise

Figs and Cardamom
Almond and buckwheat shortcrust pastry, cardamom crémeux, raspberry gel, fig tartare from our gardens, fig and lemon thyme sorbet

Coffee and petits fours

Please note: the menu is continuously updated according to the availability of locally sourced products.

A menu created to tell the story of the seasonal transition, combining the vibrant freshness of the last summer fruits with the rich, enveloping sensory notes of the woodland.
Our sincerest thanks go to the local farms that support us every day with passion and care.

Porcini
BBQ porcini mushroom, porcini pot de crème, “Casale Roccolo” ricotta whipped with dill, mushroom jus and crumble.

Linguine
“Pastificio Baradello” linguine with smoked bread cream, caramelised yeast, onion reduction, vinegar and raspberry powder

Tartlet
Tartlet with Alpine mixed greens, shredded duck leg, its jus, “Casale Roccolo” goat cheese with lemon thyme and pepper

Duck
Carpaccio of “Azienda Agricola Bergamo” duck breast glazed with soy and honey, fresh figs, fig and red wine gel, crispy wafer, fig leaf mayonnaise

Figs and Cardamom
Almond and buckwheat shortcrust pastry, cardamom crémeux, raspberry gel, fig tartare from our gardens, fig and lemon thyme sorbet

Coffee and petits fours

Paired with Matòcch by Cascina Ronchetto and S. Pellegrino mineral water

Gift Historical Menu Tasting

Chef’s Welcome

Platter with Chiavenna bresaola, Casera sciatt with chicory in Grumello vinegar, local salami, aged Casera and Scimudin di Bormio cheeses

Pizzoccheri
Maüsch with Bitto della Val Gerola fondue

Tzigoiner with potatoes

Buckwheat cake with blueberry jam and bisciöla with vanilla cream

Coffee and cold blueberry grappa

Gift Historical Tasting Menu for 2 people with drinks

• Chef’s Welcome
• Platter with Chiavenna bresaola, Casera sciatt with chicory in Grumello vinegar, local salami, aged Casera and Scimudin cheese from Bormio
• The pizzocheri
• Maüsch with Bitto della Val Gerola fondue
• Tzigoiner with potatoes
• Buckwheat cake with blueberry jam and bisciöla with vanilla cream
• Coffee and cold blueberry grappa
• Paired with Valgella Sol Az. Agr. Barbacan and Valverde mineral water