PATIO

The restaurant is sheltered by the Burcina botanical park and has a wide patio. The menu is divided into fish and meat dishes and proposes dishes such as red crayfish with rosemary and cauliflower puree and stewed radicchio, calf's head with apple puree, celery with Campari, Gorgonzola cheese cream and apple grattachecca, Piedmontese beef fillet with caramel apples, aubergines and thyme sauce, and millefeuille with Moscato peaches. The wine list focuses on regional wine production.