à la carte


crunch: phyllo dough millefeuille with spinach and pumpkin
of the desert: jerusalem artichoke flan with cheese fondue and beetroot chips
about-turn:​ veal tail with crunchy broccoli
the fanciful: our fried dumpling with “stracciatella” and raw veal sausage
indo-muscovite:​ saffron-flavoured russian salad with seed crackers

First courses

torino-lecce bypass: linguine (pasta) with anchovy butter and rosemary-flavoured breadcrumbs
sunwedges: ravioli stuffed with ricotta cheese and citrus rinds with martini reduction
little sailor: green ravioli with sea bass, potatoes and almonds
orchestral: pappardelle (pasta) with sausage, pumpkin and swiss chard cream

Main courses

the bomb: onion stuffed with chickpeas and beef salami with potato and leek cream
the life-giving: mackerel with lentil cream, pain d’épices and pomegranate reduction
sweet stinging: pork fillet with apple cream, sweet-and-sour onions and roman cabbage
refresher: rosemary-flavoured bream with fennel and orange salad


the variant: tiramisu with homemade bread
viennese vice: chocolate pie with orange compote
skyscraper: diplomat with apples and cinnamon
major: cannoli with ricotta and pear cream


Bottle of champagne
Bottle of water
Bottle of wine
Glass of wine
Prices and dishes may change.
These prices do not include offers.
Prices shown include sales tax.

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