Menu
Opening time:
OPEN 7 DAYS A WEEK
11.30 – 14.00 / 18.30 – 22.00
“Cooking is not eating. It’s much, much more. Cooking is poetry”
Heinz Beck
Business Lunch
Proposals from Monday to Friday, only for lunch
Poke Bowl with chicken or marinated salmon or tofu, Basmati rice, avocado, red cabbage, edamame, cherry tomatoes, toasted sesame, roasted onion, mango curry sauce, Ponzu sauce | 22.- |
Cereal and chestnut soup with croutons | 17.- |
Meat ravioli with butter, bacon and parmesan cheese | 17.- |
Spaghettini with spicy sauce, olives, capers and anchovies | 17.- |
Pumpkin gnocchi with Büscion cream and amaretti | 17.- |
Tagliatelle with pesto, with green beans and potatoes | 17.- |
Deer salmi with grilled polenta | 26.- |
Pork ossobuco with risotto | 22.- |
Grilled Beef Steak with Grilled Vegetables | 22.- |
Chicken breast with ham and cheese and roast potatoes | 22.- |
Filetto di orata reale alla piastra con verdure grigliate | 26.- |
Prices are in CHF and include 8.1% VAT |
Our Specialities
STARTERS | |
Artichoke salad with parmesan shavings and pomegranate pearls | 15.-/19.- |
Carpaccio of bresaola with mushrooms in oil and slivers of Castelmagno cheese | 24.-/28.- |
Artichoke flan with red shrimp tartare | 28.- |
FIRST COURSES | |
Pasta and chickpeas with crispy guanciale bacon | 19.- |
Risotto with luganighetta, pumpkin and Castelmagno cheese fondue | 18./22.- |
Ravioli stuffed with venison, dried figs, dates and chanterelle sauce | 18.-/22.- |
Tagliolini with artichokes and shrimp tails | 24.-/28.- |
SECOND COURSES | |
Wild boar saltimbocca with chanterelle risotto | 36.- |
Baden Baden-style saddle of venison with autumn side dishes and spätzli min. 2 pax | p.p. 64.- |
Braised beef cheek with porcini mushrooms and rustic polenta | 39.- |
Secreto of Iberian pork with pan-seared artichokes and baked potatoes | 39.- |
Fresh cod “Lieu Noir Royal” cooked in oil with potatoes and artichokes | 39.- |
Vegetarian fantasy | 29.- |
Prices are in CHF and include VAT at 8.1%. |