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.
- StartersTrout tartare
Marinated trout tartare, buckwheat tacos, pico de gallo with rhubarb and lemon thyme oil emulsion
“Casale Roccolo” goat blue cream, seasonal vegetables, marinated lemon, black garlic, mother yeast wafer, confit tomatoes
- Main coursesRisotto with “Casale Roccolo caciotta”, courgette, its flowers, crumbs
of bread, pine nuts and mint
Spaghetti “Pastificio Baradello”, yellow confit cream, Camone tomato tartare
- Second coursesVenison fillet marinated in hay, its lavender base with
mousse of smoked potatoes with cardamom and fennel.
The fillet is marinated and rested in the hay, cooked on the “pioda”
Hare, carrots and liquorice base.
With carrots from our garden.
- DessertsSummer chocolate
Coconut biscuit, crunchy praline, white chocolate namelaka, tonka beans
Bavarian noisette. 72% dark chocolate creamy, passion fruit sorbet
Oil and Lemon
Hazelnut crumble, olive oil bisque, Organic Cannero lemon cream
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