meat, fish and vegetables vary according to season and ingredients’ availability

Appetizers - standard on the list:
Cipolla Ripiena di Castellazzo
(salt-cooked onion, stuffed with onions and parmigiano)

First course - standard on the list:
Agnolotti Monferrini (ravioli piemontese)
risotto and pasta follow chefs’ creativity

Main course - dishes from tradition (reworked) alternate with fish dishes

Local Cheese Selection

Desserts - creations of unexpected flavour and lightness,
according to the dictates of chef Tetsuo Ota’s inspiration

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