The kitchen brings local flavors to the table, using almost exclusively local and zero-mile products to prepare the dishes.

 Menu example: 

APPETIZERS TO CHOOSE FROM THE DAILY SELECTION SUCH AS:

• Berger salad
• Focaccia with garden flavors
• Seasonal flan on a vegetable velouté
• Black rice timbale
• Sweet and sour zucchini country-style
• Garden vegetable strudel
• Veal with tuna sauce (Vitello tonnato)
• Legume mousse
• Rabbit "tuna" (a traditional dish where rabbit is cooked and preserved in oil, similar to tuna)
• Salt-cured carpaccio

FIRST COURSES TO CHOOSE FROM THE DAILY SELECTION SUCH AS:

• Nettle tagliolini with butter, sage, and hazelnuts
• Crepes with fondant cream
• Bread gnocchi with Magno cheese
• Risotto with red wine or seasonal vegetables
• Agnolotti del plin with butter and sage

SECOND COURSES TO CHOOSE FROM THE DAILY SELECTION SUCH AS:

• Cheese platter from Alta Langa with house-made compotes
• Chickpea meatballs
• Pork loin with hazelnuts
• Beef stew with Dolcetto d'Alba wine
• Rabbit roulade with Arneis wine

DESSERTS TO CHOOSE FROM THE DAILY SELECTION SUCH AS:

• Pastries with seasonal fruit
• Moscato d'Asti semifreddo
• Hazelnut cake made with "Tonda Gentile delle Langhe" hazelnuts
• Chocolate salami
• Amaretto panna cotta with elderberry sauce

The menu may be subject to change based on the availability of materials.