Seasonal

Starters € 33                                                                                                                                                                       

Thinly sliced beef meat with tuna sauce (Vitello Tonnato)

Carmagnola grey rabbit, candied sage and sweet and sour vegetables

Veal tongue with parsley sauce and red wine jelly

Mama Bruna’s meatballs, red onions sauce and onion meringues°

Zucchini and basil flan with Grana Padano DOP cheese and vegetable sauces

Nile’s Salad : lettuce, lentils, olives, dates, chives, turmeric, red onion sauce, quail egg. In collaboration with Museo Egizio for its bicentenary.

 

First Courses € 33                                                                                                                                                                              

Handmade ravioli filled with meat and spinaches in a roast broth°

Carnaroli Acquerello risotto “Green Pea” with cream of peas and Piedmontese finanziera sauce with sherry°

Omaggio a Gragnano: mezze maniche pasta with rabbit ragù, Grana Padano Dop cheese and beet

Enkirotto (Enkir cereal) with crispy and smoked quail, cumin seeds and coriander, beer spheres. In collaboration with Museo Egizio for its bicentenary.

 

Second Courses   € 47                                                                                                                                                                       

Baked sea bass with asparagus and aromatic herbs bread crumbs

Creamy cod fish with thyme, turmeric, EVO oil, parsley spheres and durum wheat bread with raisins and onions. In collaboration with Museo Egizio for its bicentenary.

Veal kidney with mustard, potatoes purée and garlic clove°

Veal brains in milanese with candied orange onions from Ivrea and peas spheres

Pigeon az. Agr. Peri with plum compote, balsamic vinegar and foie gras°

 

Rib-eye steak from Piedmontese veal La Granda (long hanging)      (2 people)  € 100

The way our dad Roberto Vicina taught us, chef in grill cooking                             

 

Selection of cheeses from Eataly with mustard, Acacia honey and nuts and with plum compote   € 30         

 

Menù Emotional

Bagna caoda to drink

Creamy cod fish with thyme and chickpeas chips

Chicken leaver salad with fresh and dry vegetables

Quadrilatero green of Turin: handmade ravioli filled with Bufala ricotta and spinaches, black truffle°

Roasted Quail and Rabbit “since 1968”

Sukaj panna cotta with liquorice

Monterosa: meringue, strawberries and cream

Mini pastries

€ 110

 

Menù Emotional, with the addition of two courses, selected by Chef Claudio Vicina

€ 150

 

Menù Light Lunch

Bagna caoda to drink

Zucchini and basil flan with Grana Padano DOP cheese and vegetable sauces

Quadrilatero green of Turin: handmade ravioli filled with Bufala ricotta and spinaches, black truffle

Dessert

€ 60,00 (water and coffee included)

From Tuesday to Friday, lunch

 

Dessert € 25

Handmade ravioli filled with gianduja, zabajone sauce with Caluso Passito and apricot jam°

Nougat semifreddo with Acacia honey and IGP Piemonte roasted hazelnuts°

Ivrea typical chocolate cake (traditional recipe from Pasticceria Strobbia, Ivrea)

Spicy parfait with red fruit sauce, candied fruit focaccia. In collaboration with Museo Egizio for its bicentenary.                                                                           

Hot zabajone with Caluso Passito wine and homemade gianduja ice cream

Gianduiotto filled with chocolate semifreddo°

Vermouth Antica Formula Carpano sorbet flavored with candied orange

Golden apple jelly with Moscato d’Asti wine, candied fruits

 

Discover the new CIOCCO-SFINGE, our exclusive creation dedicated to Museo Egiziothe typical giandujotto of Turin with the face of the Sphinx.                                                          

Limited edition, customized wooden box included.

€ 25

 

From the wine cellar of Stefano Vicina

Wine tasting from Piemonte, by glass (per person) € 60

Wine tasting from Italy, by glass (per person) € 80                                                                                             

COCKTAIL pairing, in collaboration with Michele Marzella (per person) € 70   

 

LURISIA STILLE E BOLLE WATER   0,75 LT  € 6

VERGNANO COFFEE  “WOMEN IN COFFEE 2020 – Honduras” € 5

 

All our bread and breadsticks are produced with the organic flours from Mulino Marino,  Cossano Belbo (CN). 

Before leaving the restaurant, Chef Claudio Vicina and his wife Anna are very pleased to meet you and show you the kitchen.

Please inform us about your allergies: you can find all the informations in the allergen list.

*frozen peas.

°This dish or part of it is purchased/fresh product processed and then chilled according to current haccp regulations. Our staff is available for further information

 

Please inform us about your allergies: you can find all the informations in the allergen list.