Menu
Tasting: Orobic Tradition
Saturday, Sunday and during holidays, only for lunch
Experience the family table, where food is rich but not the absolute protagonist, where being together comes first. Only on Saturday and Sunday lunchtime, the culinary proposal is transformed into the Sunday table, tradition, simplicity taste is the protagonist at the table, leaving room for sharing and less for technicalities or flights of fancy.
Respect the earth and honor tradition. Preserve the biodiversity of our mountains. Bringing value without compromising on cost, commitment and quality. It is ambitious, but we want to try.
Respect the earth and honor tradition. Preserve the biodiversity of our mountains. Bringing value without compromising on cost, commitment and quality. It is ambitious, but we want to try.
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70 €Drinks not included, cover charge, bread, butter and consommé included
Welcome mountain
- Wild bread and butter churned by hand by Alberto the Cheesemaker
Our hay, mushroom and honey infused bread with our churned and whipped cream butter
- Recovery consommé
Clarified broth from the recovery and enhancement of kitchen scraps
- Meatball 1989 in one bite
- O.B
- VEG
Wild herbs, nettle, silene, good enrico with a heart of ferdy hay formai and fermented blueberry
- Nettle and stracchino cheese
- VEG
- GF
Nettle Soft, Creamy Stracchino Cheese
Starters
Raw milk cheeses and cured meats from ancient breeds of original Alpine Brown and Orobica goat (during the production period).
- Pa, formai e salam
- O.B
- GF
The dairy tradition with original alpine brown formai from winter hay milk, wild etik salumi
Main courses
Fresh homemade 'egg pasta every morning.
- A sheep in London
- O.B
Shepherd's open ravioli with Bergamasque sheep ragout, smoked potato mousse and mascherpa milk
Second course
Enhancement of meat from ancient breeds.
- Wild Etik's Braised Lingotto and Its Bottom
- O.B
Braised late-career old cow meat, cooked for 16 hours, accompanied by a triple bottom and bottom of natural wine, ancient corn polenta and seasonal side dish
Dessert
- Ricotta Tart 1989
- SLOW
- VEG
Ricotta tart as per Cinzia's historical recipe
- Tasty Little Pastries
Children's menu
Fresh homemade pasta made according to tradition
- Homemade spaghetti with egg tomato or butter and sage
12 €
- Wild Etik roast with baked potatoes
14 €
- Bruna Alpina milk ice cream or chocolate cake
7 €
- Chocolate cake
6 €
- * Covered
4 €
Vegetable variation menu
70 €
- Wild bread and butter hand-churned by Alberto the Cheesemaker
- O.B
- VEG
Bread with an infusion of hay and honey, butter from churned and whipped cream
- Harvest herbal tea
- VEG
Mixture of essences of the hell valley
- Meatball 1989 in one bite
- O.B
- VEG
Wild herbs, nettle, silene, good enrico with a heart of ferdy hay formai, and fermented blueberry
- Snack wild
- VEG
Soup or velouté, cream and chips in season
- Pa e Formai
- VEG
Cheese appetizer accompanied by giardiniera
- Open Ravioli
- VEG
Ravioli with fresh ricotta cheese, vegetable base
- The Öv, polenta and potatoes
- VEG
Egg poché, polenta and potato mousse
- Ricotta Tart 1989
- SLOW
- VEG
Ricotta tart as per Cinzia's historical recipe
- SLOW Slow Food Praesidium
- O.B. Original Brown Cow milk and meat
- VEG Vegetarian
- GF Gluten free
- DF Diary free
