Marinated tuna fish, dill powder, tomato mayonnaise, fennel salad and crispy broad beans and Ponzu sauce
– or –
Veal tartare, salt pistachio, egg yolk 2.0, with Bio olive oil 
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Artichoke and his flan lean on Castelmagno cheese DOP fondue
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Paccheri pasta from Gragnano with goose ragù
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Crispy Iberian suckling pig, radish and sweet red onions
– o –
Back of cod (lieu noir) with balsamic vinegar extra aged
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Local cheese taste
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Caramelized ananas with fruit and cinnamon ice-cream