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Monday 18 November
Tuesday 19 November
Wednesday 20 November
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The restaurant serves typical dishes with a new and modern style. The rigorous use of fresh and typical produce blends with the new and alternative ideas of chef Alex.
Salted meats with red onion preserve
Pepper gnocchi on a bed of bagna caoda (Piedmont anchovy sauce)
Pear and gamay risotto with dark chocolate
Venison fillet with forest fruits