The Menu

Selection of local cured meats and cheeses with giardiniera,

courgette flower and mushroom pie

Courgette flowers stuffed

 with fondue, fried, with salad and green apple

Crostone with Cantabrian anchovies and burratina

Game terrine with chestnuts and pistachios

apple chutney

Salted meat carpaccio with cannellini beans

celery and shavings of Grana cheese

Marinated Scottish salmon with dill sauce

croutons and butter

with büscion cheese fondue and walnuts

and crispy bacon

local luganiga sausage and Sbrinz crock

with porcini mushrooms and local polenta

Grilled beef entrecôte slices

with arugula and cherry tomatoes, herb oil, and Maldon salt

Perch fillet with butter and sage – min 2 pers.

with sparkling wine risotto

Morel-crusted venison chops with red cabis

chestnuts and buttered spätzli

Grilled Secreto Iberico pork glazed with balsamic

served with potatoes and vegetables

Grilled Angus-Beef Ticino rib-eye steak –  ca. 800 gr. min 2 pers 

coarse salt, EVO, oil potatoes and vegetables

with honey and jams of our own production

with homemade ladyfingers