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A journey that tells the story of a fine meat, presented in three versions to enhance its different nuances


Venison tartare with Bitto fondue and red fruits reduction, all served with cold smoking


Fresh blueberry tagliolini pasta with marinated and

knife-cut venison ragù sauce accompanied with

fresh cherries

Main course

Venison pieces macerated in red wine and braised with mushrooms and taragna polenta

45 euros

The tasting can be paired with 3 glasses of selected red wines

15 euros

Tartare di cervo
Degustazione cervo

Mineral water, coffee and cover included

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