Our à la carte menu is crafted using locally sourced ingredients, with deep respect for seasonality and the natural cycle of the harvest. The aim is to bring back ancient flavors and aromas, awakening distant memories.

Appetizers

Egg
Poached egg from Azienda Agricola NuOvo, spinach béchamel, crispy parsley wafer, agretti greens, trout roe

Wild Greens
Corn tartlet, hand-picked wild greens, zincarlin cheese cream from Azienda Agricola Casale Roccolo with lemon, peas prepared two ways, mint oil, rosemary bread crumble, pea pod vinaigrette

First Courses

Calendula
Risotto finished with calendula butter, saffron sauce from Collina d’Oro, peas, rich brown jus, crispy duck skin

Between Cantello and Induno
“Trottole” pasta from Pastificio Baradello, creamed with white asparagus and wild hops, Angelo Poretti beer reduction, Grana Padano foam

Second Courses

Duck
Sous-vide duck breast from Azienda Agricola Bergamo, white asparagus from Azienda Agricola Catella, peas, herb-butter potatoes, sweet-and-sour onion

Lamb
Lamb roulade from Azienda Agricola Bergamo, marinated radishes, broad beans, turmeric chickpeas, goat cheese sauce, BBQ spring onions, fennel oil

Desserts

Strawberry & Rose
Strawberries from Azienda Agricola FLOE with marzipan, Ruby chocolate glaze, lime and black pepper foam, strawberry powder, lime crumble, rose and strawberry sorbet

Pear & Elderflower
Lemon sponge cake, pear compote, elderflower crémeux and sauce (foraged by Azienda Il Roccolo), lemon crisps

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 whipped cream, blueberry gelée, mirror glaze, and blueberry crémeux

Trio of natural sorbets