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 pearls | 15.-/19.- |
Venison rump tartare with berries and green apple | 26.-/34.- |
Treviso radicchio flan with pea puree and slivers of Castelmagno cheese | 19.- |
Steamed octopus with velvety chickpea soup and mashed chicory | 24.-/29.- |
Sea bass tartare with avocado and guacamole | 26.-/34.- |
Snails à la Bourguignonne | 6 pieces 16.- / 12 pieces 26.- |
FIRST COURSES | |
Purple potato gnocchi with saffron cream and zincarlin flakes | 18.-/24.- |
Pizzoccheri Valtellinese style | 20.-/26.- |
Smoked salmon and wodka risotto | 20.-/26.- |
Tagliatelle with artichokes and prawns | 22.-/28.- |
Porcini mushroom soup in a bread crust | 22.- |
SECOND COURSES | |
Minced venison in cognac with porcini mushrooms and golden spätzli | 36.- |
Pork belly cooked at low temperature Celeriac puree and mashed catalogna | 36.- |
Fillets of gilthead bream and prawns in crazy water, with clams and potatoes | 42.- |
Green asparagus Milanese style | 29.- |
Vegetarian fantasy | 29.- |
Prices are in CHF and include VAT at 8.1%. |