top of page

February and March

In this period our chefs offer a wider choice of shellfish, fish and molluscs

April, time for asparagus

Spring arrives and the finest vegetable accompanies us in these days.


the strawberry on the table

Beautiful, intriguing, the Sommariva strawberry lends itself to many sweet and non-sweet specialties


Every Thursday by reservation, now a must of our restaurant .....


of Mushrooms and Truffles

Fried and sautéed porcini, taiarin with mushrooms, dishes with black truffles, and then from October the great Alba truffle