Synonymous with nutrition, the term “cuisine” it is essentially a cultural fact in the broadest sense of the term; in fact, since ancient times we have evidence of a “cult of the table”, rich in traditions typical of peasant civilization that in their poor cuisine they have transferred the humility and goodness of an original simplicity that has helped to highlight, in addition to the nutritional value, the art of looking after the well-being of the person.
Our menu is created by using local raw materials and respecting the seasonal cycle. That’s how our dishes come and why they can bring you back to ancient flavors and scents to awaken distant memories.
- StartersEggs and asparagus
Egg bazzotto 62 °, Cantello white asparagus in 6 ways,
Parmesan foam and its wafer
Carrots, radishes, spring onions, peas, lemon, goat yogurt, black garlic,
vegetable extract and vitrified waffle with aromatic herbs
- Main coursesSpaghetti “Pastificio Baradello”, vegetable stock,
goat ricotta and saffron emulsion
Ravioli stuffed with wild boar ragout, bechamel sauce with asparagus and wasabi extract,
Fresh pasta goes perfectly with béchamel sauce
Nadine gives structure and acidity to the dish.
- Second coursesHare, carrots and liquorice base.
With carrots from our garden.
Lamb chops, seasoned goat yogurt, mint gel, puffed potatoes
The staple of our menu, mint from our garden meets yogurt
Namelaka ivoire 35%, strawberry mousse, recomposed with buckwheat and cocoa.
popcorn with tonka bean
Cream biscuit, crunchy praline, white chocolate mousse, Bavarian noisette
72% dark chocolate creamy, passion fruit sorbet
Our menu is created by using local raw materials only and respecting the seasonal cycle. That’s how our dishes all come and why they can bring you back to ancient flavors and scents to awaken distant memories.
- Casera Sciatt with cicory and Grumello vinegar
- Sliced bresaola from Chiavenna and local salami
- Casera Vecchio and Scimud from Bormio cheese
- Brasciadela croutons
- Main courses
- Our Pizzoccheri (traditional family recipe, for 5 generations)
- Maüsc with Bitto fondue
- Second courses
- The venison cutlet
with sweet and sour onion petals blueberry sauce and corn chips with almond and cocoa grue, cardamom crumble, passion fruit sorbet
- Fillet of venison 1848
with piöda fruit, brussels sprouts, polenta and cranberry sauce.
- The venison cutlet
- Buckwheat cake with blueberry jam and fresh cream
- Bisciöla with vanilla cream
- Bitter liqueurs and digestives
- Coffee and cold blueberry grappa
Reservations are welcome, please call the phone number +390332427258
We thank the following companies who work with passion and love every day providing us with excellent raw materials:
Salumificio Colombo – Crosio della Valle; I frutti del Sasso Poiano-Caravate; Consorzio Castanicoltori del Brinzio-Brinzio; Consorzio per la Formagella de Luinese; Fattoria i Tre Pini Mornago.
Our dining room staff is always available for any information on the raw materials and the techniques used in the preparation of our dishes.
Guests are kindly requested to communicate any food allergy and the need to consume specific foods free of allergic substances.
Our dishes may contain the following allergenic substances:
Cereals containing gluten, Eggs and egg-based products, Soybeans and soy-based products, Milk and milk-based products, Sulfur dioxide and sulphites, Nuts, Celery and celery-based products, Peanuts-based products, Mustard and mustard-based products, Seeds and sesame-based products