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.
- StartersPeach aubergine
Peaches from our province (Monate and Caravate) meet aubergines from our gardens, giving life to a dish that expresses these two ingredients in every nuance of taste
Lake and vegetable garden
Alps trout tartare, five ways to describe courgette, mint and green apple a dish that tells the refined freshness of the two ingredients
- Main coursesStrawberry risotto
Carnaroli rice, cream of “Gubet di capra Casale Roccolo” red onion powder, Franciacorta gel.
Tomato Spaghetti 2022
“Pastificio Baradello” spaghetti, yellow confit cream, red date confit, camone tomato tartare and its air, basil emulsion
- Second coursesHare
Carrot fondant, carrot mousse and its bottom
Green tea base, black garlic, smoked potato, glazed radishes
- DessertsSun in Monate
An unexpected dessert that tells the tale of the Monate apricot Apricot bisquit, basil and tabasco bavarian, tomato caramel parfait and apricot gelée.
Cheesecake … our version
“Casale Roccolo” goat’s milk robiola and lemon, oat crumble, rose, sauce and black cherry wafer
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
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; Pastificio Baradello- Gironico; Casale Roccolo – Binago.
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