For a break from the hustle and bustle of every day, you can have lunch and dinner inside the hall that seats up to 40 people in the cold season, rising to 50 in the warm weather, eating on the rooftop terrace.
The kitchen respects the seasonality of products, we cook what the garden, orchard, forest and meadows offer us, as well as the products derived from our goats, the Camosciate of the Alps, then cheese and meat.
It consists of mostly km 0 and genuine cuisine.
The raw materials we do not have we source from nearby farms, butter, wine cow’s milk cheeses, oil.
We offer a set menu or an a la carte menu, the choice is yours.