"Fazari" artisan brisaola, buckwheat sciatt, red cabbage with Artemisia Mutellina sauce (1 6 7 10 12)

Piedmontese Fassona tartare "La Granda", herbed bacon ointment, chia seed wafer and green tomato chutney (10 11)

62° egg, milk bread ring, marinated beetroot, mustard and honey sauce (1 3 7 8 10)

Trout salad "Piscicoltura Malenca" with turmeric and black pepper, pickled radishes, pink grapefruit and almond mayonnaise (3 4 8 10)

Crudity salad in vinaigrette or french sauce

Laveggin of traditional pizzoccheri (1 6 7)

Classic Carnaroli rice "laBalocchina", smoked red pepper, parsley and pecorino (7 9 12)

Tagliolino 33 yolks cooked in hay, vanilla ricotta cream and spicy local pork sauce (1 3 7)

Spaghetti "Felicetti", artic char, ginger sour butter and elderflowers (1 4 7)

Soup of the day

Braised veal muscle, spinach, potatoes cooked in butter, salted almonds and redcurrant sauce (7 8 9 12)

Iron-seared Piedmontese Fassona "La Granda" steak, panzanella puree and sweet and sour shallots (1 7)

Duck breast, peaches glazed with Nebbiolo grappa, and braised celeriac (7 9 12)

Lemon zest cockerel, candied cherries, cannellini beans and spring onion (1 6 9)

Cod cube with extra virgin olive oil, chinese cabbage, capers and lemon (4 7)

Selection of alpine cheeses

Creamy apple tart with rhubarb and apricot ice cream (1 3 7)

Strawberry soup, walnut granola crumble, white chocolate cream and burnt meringue (1 3 7 8)

Milk and honey delight (1 3 7)