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

Our Specialities
STARTERS
Artichoke salad with parmesan shavings and pomegranate pearls15.-/19.-
Venison rump tartare with berries and green apple26.-/34.-
Treviso radicchio flan with pea puree and slivers of Castelmagno cheese19.-
Steamed octopus with velvety chickpea soup and mashed chicory24.-/29.-
Sea bass tartare with avocado and guacamole26.-/34.-
Snails à la Bourguignonne6 pieces 16.- / 12 pieces 26.-
FIRST COURSES
Purple potato gnocchi with saffron cream and zincarlin flakes18.-/24.-
Pizzoccheri Valtellinese style20.-/26.-
Smoked salmon and wodka risotto20.-/26.-
Tagliatelle with artichokes and prawns22.-/28.-
Porcini mushroom soup in a bread crust22.-
SECOND COURSES
Minced venison in cognac with porcini mushrooms and golden spätzli36.-
Pork belly cooked at low temperature Celeriac puree and mashed catalogna36.-
Fillets of gilthead bream and prawns in crazy water, with clams and potatoes42.-
Green asparagus Milanese style29.-
Vegetarian fantasy29.-
Prices are in CHF and include VAT at 8.1%.

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