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Russian salad, Knife-braised beef, veal in tuna sauce, vegetable flan, Bra praline

Roasted octopus, potato rosti, cream of potatoes with cuttlefish ink, roasted cherry tomatoes and burrata drops

Egg at 62°, potato cream, sautéed asparagus, burrata cream, bacon crumble

Frozen seared yellowfin tuna, brown stock, caper, anchovy, hard boiled egg and mustard sauce accompanied by traditional veal with tuna sauce

Frozen yellowfin tuna tartare, beef heart carpaccio with basil

Typical Savoy cabbage roulade stuffed with Bra sausage, Toma di Lanzo cheese and hazelnuts au gratin in the oven and served on rosemary pumpkin cream

Mediterranean purple shrimp, burrata cream, bisque drops

Carnaroli “Acquerello” rice, peas, pea cream, mussels and Pecorino Romano

Fresh chitarra with squid ink, cooked and raw tuna, siphon carbonara foam, lemon zest and sprayed gin

Sardinian fregula risotto, saffron, pea cream, burrata and bra

Plin Classico in two services, butter and sage, hazelnut granules, and on the napkin old-fashioned

Pappardella larga, ragù di petto d’anatra cotto 18 ore, crema di pecorino romano

Spiced pork shoulder cooked 14 hours and pulled apart, crispy double panko breadcrumbs, home-made ketchup, Wasabi mayonnaise and baked potatoes

Sea bass and salmon au gratin, potato cream, light stew with Datterini tomatoes, capers and olives

Priest's hat marinated in Nebbiolo and then braised CBT, its stock and yellow and purple potato rosti

Confit duck leg, salted caramel grilled apple rose, red wine reduction

24-hour cooked pork belly stuffed with tenderloin and porchetta, steamed Pak-choi, light base and Maldon salt

Medaglione di coniglio CBT farcito con battuto di lardo di Patanegra e olive taggiasche, purea di carote arrostite, fondo di cottura

Cream lingotto, almond sablè lime zest tonic gel strawberry sauce

High quality cream, Madagascar vanilla, bellini sauce

Classic recipe flavored with dark rum and coffee..... and before the chocolate

Sweet chocolate plin, pears sautéed with rosemary, Seirass ricotta cream with lime, custard with strawberry sauce

Classic and semifreddo tiramisu, soaked in Martini espresso