The restaurant stands out thanks to its pizza, “one of the best in town” and for the freshness and delicacy of its fish dishes, one of the strong points of this restaurant.
The pizza made here has been able to maintain in time the intense and inviting taste of pizza of the past, made with sourdough and cooked in a wood-burning oven.
The food offered by the restaurant varies from fish to meat, highlighting these tastes and aromas that have roots in the cooking tradition of our country. Pastries are al home-made.
The restaurant features two dining rooms: the main room is cozy and comfortable and there is also a small reserved room suitable for private or company events. The internal terrace is open during the summer for pleasant outdoor eating.
The restaurant stands out thanks to its pizza, “one of the best in town” and for the freshness and delicacy of its fish dishes, one of the strong points of this restaurant.
The pizza made here has been able to maintain in time the intense and inviting taste of pizza of the past, made with sourdough and cooked in a wood-burning oven.
The food offered by the restaurant varies from fish to meat, highlighting these tastes and aromas that have roots in the cooking tradition of our country. Pastries are al home-made.
The restaurant features two dining rooms: the main room is cozy and comfortable and there is also a small reserved room suitable for private or company events. The internal terrace is open during the summer for pleasant outdoor eating.
STARTERS
FIRST COURSE
MAIN COURSES
PIZZAS
DESSERT
home-made desserts €5.00
We recommend you reserve.
Scallops and oyster bourgeoning with fois gras
Black and white shrimp triangles cooked with garlic, oil and hot pepper
horse mackerel filet with tapenade, tomato confit and eggplant pesto
Parfait flavored with wild fennel
Coffee
"Amaro Rucolino" of GioandGio (own production) digestive liquor
"Gaverina” mineral water
Sharis "Livio Felluga" wine
A selection of smoked meats with zucchini and goat cheese savory pie
Open scarpinocc (a typical Bergamo stuffed pasta) with formai de mut (local cheese) fondue
Welsh lamb chops with kohlrabi and black truffles
Amaretto with home-made mint sherbet
Coffee
"Gavarnie" mineral water
Villepin red reserve wine La Burgher DOC Dogleg
