Restaurant Menu

Mackerel, Punterelle and Almonds

SGOMBRO, PUNTERELLE E MANDORLE 6-7-12-14

This appetizer features mackerel served with punterelle (a type of chicory) and almonds. It's a light and flavorful dish, often enjoyed as a starter in Italian cuisine. The combination of the oily fish, bitter vegetable, and crunchy nuts creates a balanced and interesting taste.

€ 17

Fillet of Marinated Fish with Miso and Pak Choi

FILETTO DI PESCATO MARINATO AL MISO E PAK CHOI 4-6-9-14

This appetizer consists of a fillet of fish marinated in miso and served with pak choi. The dish combines Italian and Asian flavors, offering a unique and savory experience. Miso adds umami, while pak choi provides a fresh, slightly bitter counterpoint.

€ 18

Red Tuna Tartare, Prescinsêua and Hazelnut

TARTARE DI TONNO ROSSO, PRESCINSÊUA E NOCCIOLA 1-4-7-8

This dish is a tartare made from red tuna, served with prescinsêua (a type of Ligurian cheese) and hazelnuts. Tuna tartare is a popular dish made with raw tuna, finely chopped and seasoned. The addition of cheese and hazelnuts adds richness and texture.

€ 20

Cappon Magro

CAPPON MAGRO 1-2-4-9-12

Cappon Magro is a traditional Ligurian seafood salad. It typically includes a variety of boiled fish and vegetables, layered on top of a hardtack cracker and dressed with a rich sauce. It's a complex and flavorful dish, often served during holidays or special occasions.

€ 22

Poached Egg, Russian Salad, Bread Foam

UOVO POCHÉ, INSALATA RUSSA, SPUMA DI PANE 3-7-9

This appetizer features a poached egg served with Russian salad and bread foam. Russian salad is a mix of diced vegetables (potatoes, carrots, peas) bound with mayonnaise. The bread foam adds a light and airy texture to the dish.

€ 17

Artichoke and Lamb

CARCIOFO E AGNELLO 1-7

This appetizer combines artichoke and lamb. The preparation method is not specified, but it likely involves grilling, roasting, or braising the lamb and artichoke together. The combination of these ingredients offers a savory and earthy flavor profile.

€ 14

Fish Crudité According to Availability

CRUDITÉ DI PESCE SECONDO DISPONIBILITÀ

This appetizer features a selection of raw fish, served as a crudité. The specific types of fish included depend on what is fresh and available. It's a light and refreshing dish that highlights the natural flavors of the seafood.

Spaghettone, Garlic, Oil, Chili Pepper and Scallop

SPAGHETTONE, AGLIO, OLIO, PEPERONCINO E CAPASANTA 1-4

This is a pasta dish featuring spaghettone (a thicker version of spaghetti) with garlic, olive oil, chili pepper, and scallops. It's a classic Italian dish known for its simple yet flavorful ingredients. The chili pepper adds a touch of heat, while the scallops provide a delicate sweetness.

€ 18

Ditaloni from Bossolasco, Baby Squid and Peas

DITALONI DI BOSSOLASCO, TOTANETTO E PISELLI 1-2-4-7-9-12

This pasta dish features ditaloni (small, thimble-shaped pasta) from Bossolasco, served with baby squid and peas. It's a hearty and flavorful dish, with the tender squid and sweet peas complementing the pasta. Bossolasco is a town in Piedmont, Italy, known for its culinary traditions.

€ 22

Blu del Bai

BLU DEL BAI 4-7-9-14

This dish is called "Blu del Bai". Without further information, it's difficult to provide a detailed explanation. It is likely a pasta dish, given that it is listed under 'Primi'. Further clarification would be needed to understand the ingredients and preparation.

€ 25

Plin with Parmesan and White Rabbit Ragout

PLIN AL PARMIGIANO E RAGÙ BIANCO DI CONIGLIO 1-3-7-9

This dish features plin (small, pinched pasta dumplings) served with Parmesan cheese and a white rabbit ragout. Plin are a traditional pasta from Piedmont, Italy. The white rabbit ragout is a rich and savory sauce made with slow-cooked rabbit meat.

€ 20

Corsetti di Dasso (Lavagna) with Our Enhanced Pesto

CORSETTI DI DASSO (LAVAGNA) AL NOSTRO PESTO AVVANTAGGIATO 1-3-7-8

This pasta dish features corsetti (a type of stamped pasta) from Dasso (Lavagna), served with the restaurant's special pesto. Corsetti are a traditional pasta shape from Liguria, Italy. Pesto is a sauce made from basil, pine nuts, garlic, Parmesan cheese, and olive oil.

€ 16

Cuttlefish, Beetroot, Lemon and Hollandaise Sauce

SEPPIA, BIETOLA, LIMONE E SALSA OLANDESE 7-8-9-14

This main course features cuttlefish served with beetroot, lemon, and hollandaise sauce. Cuttlefish is a type of cephalopod with a mild, slightly sweet flavor. The beetroot adds earthy sweetness, while the lemon and hollandaise sauce provide acidity and richness.

€ 26

Icelandic Cod Fillet "Gadus Morhua", Leeks, Anchovy and Ginger

FILETTO DI BACCALÀ ISLANDESE "GADUS MORHUA", PORRI, ACCIUGA E ZENZERO 4-9

This main course features an Icelandic cod fillet (Gadus Morhua) served with leeks, anchovy, and ginger. Cod is a mild and flaky white fish. The leeks add a subtle onion flavor, while the anchovy and ginger provide a savory and spicy kick.

€ 26

Ligurian Style Fish

PESCATO ALLA LIGURE 4-8-12

This dish is fish prepared in the Ligurian style. Ligurian cuisine often features fresh seafood, olive oil, herbs, and vegetables. The specific type of fish and preparation method are not specified, but it likely involves baking, grilling, or pan-frying the fish with local ingredients.

€ 28

Fried Fish from the Gulf with Vegetable Ribbons

FRITTO DI PESCE DEL GOLFO CON NASTRINI DI VERDURE 1-2-3-4-14

This dish features fried fish from the Gulf, served with vegetable ribbons. The specific types of fish included depend on what is fresh and available. The vegetable ribbons add color, texture, and nutrients to the dish.

€ 30

Duck Breast, Belgian Endive, Mustard and Honey

PETTO D'ANATRA, INDIVIA BELGA, SENAPE E MIELE 7

This main course features duck breast served with Belgian endive, mustard, and honey. Duck breast is a rich and flavorful cut of meat. The Belgian endive adds a slightly bitter flavor, while the mustard and honey provide a sweet and tangy contrast.

€ 25

Rib Steak on the Bone of Pure Piedmontese Breed and Potatoes

COSTATA CON OSSO DI RAZZA PURA PIEMONTESE E PATATINE 5

This dish features a rib steak on the bone from a pure Piedmontese breed of cattle, served with potatoes. Piedmontese cattle are known for their high-quality meat. The rib steak is a flavorful and tender cut of beef, cooked on the bone for added richness.

€ 7

Marjoram Crumble, Lemon Curd and Vanilla Ice Cream

CRUMBLE DI MAGGIORANA, CURD AL LIMONE E GELATO DI VANIGLIA 1-3-7

This dessert features a marjoram crumble, lemon curd, and vanilla ice cream. The marjoram adds a savory and aromatic note to the sweet crumble. The lemon curd provides a tangy and creamy element, while the vanilla ice cream adds a classic sweetness.

€ 8

Tiramisù

TIRAMIAGO 1-7

Tiramisù is a classic Italian dessert made with ladyfingers dipped in coffee, layered with mascarpone cheese, and dusted with cocoa powder. It's a rich and creamy dessert with a coffee flavor.

€ 8

Vanilla Bavarian Cream, Hazelnut Streusel and Salted Caramel

BAVARESE ALLA VANIGLIA, STREUSEL ALLA NOCCIOLA E CARAMELLO SALATO 1-7-8

This dessert features vanilla Bavarian cream, hazelnut streusel, and salted caramel. Bavarian cream is a rich and creamy dessert made with custard, gelatin, and whipped cream. The hazelnut streusel adds a crunchy texture, while the salted caramel provides a sweet and salty flavor.

€ 8

Yuzu Creamy, Raspberries and Yogurt Foam

CREMOSO ALLO YUZU, LAMPONI E SPUMA DI YOGURT 1-3-7

This dessert features a creamy yuzu base, raspberries, and yogurt foam. Yuzu is a citrus fruit with a unique and aromatic flavor. The raspberries add a tart and fruity element, while the yogurt foam provides a light and airy texture.

€ 8

Seasonal

SORBETTO DI STAGIONE

€ 6