Appetizers
Potatoes and truffle
14

Egg, artichokes, guanciale
14

Tartare, roots, chestnut
21

Anchovies and puntarelle
16

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First courses
Ricotta raviolo and spinach
18

Orzotto, mushrooms, hazelnuts, truffle
22

Tagliolino, venison, lime thyme
19

“Pasta e ceci”
16

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Main courses
Veal cheek and sunchoke
25

Venison and cabbage
32

Char on charcoal grill and leaf lettuce
32

Cod, mountain mushrooms, veal ristretto
30

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Desserts
Grilled apple, zabaione, thyme
14

„Scheiterhaufen“, verbena, wood sorrel
13

Bread, chocolate, oil
12

Ricotta, honey, buckwheat
14

„Degust“ cheese selection
15