Carte dei vini
Our wine lists
Menu alla carta
Our à la carte menu is now enriched with the Hostaria's Tasting Menu, a culinary experience that will guide you through the discovery of the flavors of our most iconic dishes offered over the years.
Antipasti
Piedmontese Fassona beef tartare with artichoke salad and grain mustard dressing
Our tartare is made exclusively from the rump of cattle from the Piedmontese Dal Maslè farm
Chard flan with Castelmagno Mornay sauce and herb bread
Fresh chard sformatino on a creamy sauce based on alpine Castelmagno
Marinated Scottish wild salmon with puntarelle and saffron crème fraîche
We marinate the salmon belly first with cane sugar and salt, then with citrus and beetroot
Primi piatti
Potato gnocchi with rabbit ragù from Carmagnola, artichokes and Taggiasche olives
Gnocchi from our production paired with a delicate but flavourful farmhouse ragù
Risotto with agretti mantecato with shellfish bisque, red prawn tartare and lime zest (minimum 2 people)
Barone rice is a carnaroli with double certification, both DOP and from Riso di Baraggia biellese and vercellese
Agnolotti filled with onion from Cureggio and Fontaneto on Gorgonzola riserva fondue
Very sweet Slow Food presidium onion paired with a flavourful 180-day aged Gorgonzola riserva
Secondi piatti
Breaded Iberian pork cutlet with red cabbage salad and wasabi mayonnaise
Cutlet breaded with Piedmontese Fongo breadsticks
Irish beef asado with pak choi and Chimichurri sauce
Premium cut from the fore ribs, known for its marbling and flavour
Cod heart on baked polenta and fresh tomato and basil sauce
We cook the cod at low temperature to preserve its succulence and flavour
Argentine Angus sirloin with roasted potatoes and bbq sauce
Grass-fed Argentine Angus raised naturally, without GMOs, antibiotics or hormones
Cheese tasting with housemade preserves
Our selection is constantly changing: we select cheeses based on their aging to offer them at the peak of their potential
Dolci
Classic tiramisu
Eggs, mascarpone and cream for the cream layer, ladyfingers and coffee for the filling
New York cheesecake with orange blossom, mango sauce and mandarin sorbet
Cheesecake in the classic baked version, scented with orange blossom
Blueberry panna cotta with dried fruit granola and winter melon fruit salad with mint
We use 100% pure cream as the base for our panna cotta
Menu degustazione
We have gathered some of our most iconic dishes into a single menu so you can experience a broader journey of flavors.
Piedmontese Fassona beef tartare with artichoke salad and grain mustard dressing
Our tartare is made exclusively from the rump of cattle from the Piedmontese Dal Maslè farm
Agnolotti filled with onion from Cureggio and Fontaneto on Gorgonzola riserva fondue
Very sweet Slow Food presidium onion paired with a flavourful 180-day aged Gorgonzola riserva
Irish beef asado with pak choi and Chimichurri sauce
Premium cut from the fore ribs, known for its marbling and flavour
Blueberry panna cotta with dried fruit granola and winter melon fruit salad with mint
We use 100% pure cream as the base for our panna cotta
€55
Although not mandatory, we recommend the tasting menu for the entire table.
For further information, please do not hesitate to ask us.
Warnings
In case of intolerances, food allergies or for information regarding allergenic ingredients present in the menu, we invite you to speak to the dining room staff before ordering.
For information purposes, we would like to point out that all our menu items may contain traces or all of the allergens as ingredients.
Any raw fish products served are subject to mandatory "sanitary preventive blast chilling" treatment under the Ministry of Health ordinance of 12/05/92 and Reg. CR853/2004.
Some products may be frozen at the source or frozen on site by rapid temperature reduction as described in the hygienic self-control manual procedures under EC Reg. No. 852/04.
Frozen or blast chilled products on the menu are indicated by the following symbol (*).
Our fresh pasta is made in-house and is always served after being subjected to freezing.
Preparations that involve the use of raw eggs are subjected to blast chilling in advance.