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Pronóstico del tiempo
Meteo
sábado 22 febrero
domingo 23 febrero
lunes 24 febrero
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In a modern setting there are the restaurant rooms which cyclically host the works of mostly local artists.
An exposed brazier allows you to follow the entire cycle of preparation of the dishes and enjoy grilled meat and fish.
Chef Yves Ballatore proposes an innovative cuisine, but still tied to tradition.
- Costilla a la valdostana;
- Carne de res irlandesa a la parrilla;
- Cebolla roja a la brasa con Roquefort y crema de clavo;
- Carpaccio de trucha arco iris ahumado y verduras a la zafra;
- Crema de col, pan integral con mantequilla y Fontina DOP;
Chateau Feuillet (VDA): Torrette, Petite Arvine
Crotta de Vigneron (VDA): Muller Thurgau, Muscat de Chambave, Fumin, Syrah
Institut Agricole (VDA): Chardonnay, Cornalin
Lo Triolet (VDA): Pinot Gris, Gamay, Coteau Barrage
Pianta Grossa (VDA): Nebbiolo 396, Donnas Georgos
Antinori: Guado al Tasso, Tignanello, Cervaro della Sala
Jacopo Biondi Santi: Sassalloro, Braccale
Masi: Valpolicella Classico Bonacosta, Campofiorin, Amarone Costasera