Menu
Wild Tasting Experience
During the week, on Saturdays and Sundays, only for dinner.
Our goal is to convey our philosophy by enhancing in the kitchen the ingredients that the mountains offer us, a cuisine at the service of the Orobie. The kitchen is directed by chef Marco Bonato and chef Alessio Manzoni.
Ma le Orobie di più ("But the Orobic Alps more")
8 courses
85 €
drinks excluded
100 €
drinks excluded
- Polpettina 1989
- O.B
- VEG
Vegetarian meatball with wild herbs - vegetable and smoked cream
- Oriental Orobic Mountains
- O.B
- DF
Cow Fillet raw meat, Coclearia ( wild herb) seared brouth with oil
- Telling the transhumance
- O.B
- VEG
- GF
Cheeses from the mountains
Bergamo a Unesco creative city for knowing how to make cheese
- Hen
Buckwheat, chicken tom sauce and Eremyth liquor, mountain flavours, turnip greens, fermented sauerkraut and coriander oil
- La Me Aca
- Discover more
- O.B
- GF
Rice cooked in our milk, romice cream ( wild herb) and pure cocoa
- Cauliflower
- GF
- DF
Cauliflower in hay crust, beurre blanc, Paruk oil and chicory coffee
- Meat
- O.B
- GF
- DF
Dry aged wild etik steak matured for 55 days cooked in camado, accompanied by black truffle Bordeaux sauce, hay béarnaise and seasonal vegetables
- Bosc
- Discover more
- O.B
- VEG
- GF
Moos and wood flowers
- .
- Ma le Orobie di più di più ( Orobic Alps Mountains the most the most )
10 courses
100 €
- Fidech Che Bu
- Discover more
- O.B
Home made spaghetto cooked in the whey, butter, pepper and liver bottarga
- Cheese 12 years seasoned and wild herbs tisana
- O.B
- VEG
- GF
- DF
Ending after dessert, formai from Carlo Duca Dairy
Post-sweet conclusion, tribute to the perfect pairing of Massimo Raugi, dairy cheese from Carlo Duca, mountain superheroes
"La Tradisiu" (Traditional tasting menu)
a journey into the wild
70 €
drinks excluded
- Polpettina 1989
- O.B
- VEG
Vegetarian meatball with wild herbs - vegetable and smoked cream
- Pà Salam e Formai
- O.B
- GF
Cold Cuts and Cheeses from the Farm, Giardiniera from the garden (pickled vegetables)
- Granun Waffle
- Discover more
- O.B
- VEG
Granun cheese waffle, Agro del Ferdy Cheese, caramelized onion and flower from the garden
- Fidech che bu (first of your choice)
- O.B
(first of your choice) Home made spaghetto cooked in the whey, butter, liver bottarga
- Ragout e Tagliatelle - Our spicy meat ragout with vegetables
- Discover more
- O.B
(first of your choice) Home Made tagliatella and ragout
- Braised Goat Kid
- GF
- DF
Braised Goat Kid from the farm and vegetables
- Arlecchino
- GF
Apple compote, raisins, almond polenta biscuit, honey parfait, milk cream. Powders Dress
"Viarol de la Petronilla" - Vegetarian Wild Experience
The menu that shows the most the evolution of our dishes
The story of the nature told by our chef
5 courses tasting menu.
The story of the nature told by our chef
5 courses tasting menu.
70 €
drinks exluded
- Polpettina 1989
- O.B
- VEG
Vegetarian meatball with wild herbs - vegetable and smoked cream
- Pà e Formai
- VEG
- GF
Selection of the Cheeses from the Farm with homemade Giardiniera (pickled vegetables)
- Waffle
- O.B
- VEG
Granun waffle, creamy Ferdy's sour and caramelized onion, vegetable variations
- Vegetable Casoncello
- O.B
- VEG
vegetable ravioli made with burnt wheat flour, thick, hazelnut butter foam, apple chutney, apple jelly and fresh apple
- Ciareghì egg
- VEG
- GF
Poche egg, stracchino cheese and polenta
- Arlecchino
- Discover more
- GF
Apple compote, raisins, nuts polenta biscuit, honey parfait , Honey and Milk Foam , Powders Dress
- SLOW Slow Food Praesidium
- O.B. Original Brown Cow milk and meat
- VEG Vegetarian
- GF Gluten free
- DF Diary free
