The selection of dishes can be divided into three different menus.
“The Tradition” menu: this menu offers the opportunity to experience a mixture of simple tastes which range from the local products to the traditional food revisited by our chef.
“The Seasonal” menu which allows the guests to taste colours and smells of the products offered by the nature according to the differents seasons. A variety of authentic tastes perfectly balanced between creativity and tradition.
“A la carte” menu where the guests are free to create their own menu choosing a selection of innovant and appetizing dishes.
Chef Maurizio Grange
He consacrates a great care and attention in the choice of the raw materials. Freshness and high quality of goods are the key words of Maurizio Grange’s kitchen where he focuses his attention during the preparation of wonderful dishes and he coordinates his staff work. Thanks to his great interest and passion in the cheese sector, he can offer his guests a rich selection of different kinds of cheese perfectly combined with marmelades and jellies, oils, “passito” wines and fruit schnapps. He really likes to continue a home production of cured meats, some of which underwent a smoking process, and cheeses. Both the products can easily combine with soups or desserts, by adding them some cinnamon, rhum and brown sugar.
Chef Piergiorgio Pellerei
He is extremely specialized in the preparation and cooking of different types of meat. Thank to his great genius he really likes creating excellent dishes rich in amazing combination of tastes. At present he is the executive chef of Restaurant La Clusaz.
Chef Alberto Norbiato
The great passion for patisserie and the combination of flavours allow him to create excellent desserts which are able to satisfy the most demanding palates through a sweet and slow travel. The Gambero Rosso Prize he received in 2018 for the best patisserie has been confirmed in 2019 too.