Lunch Menu
Quick dishes for lunch
from 21.09. – 25.09.2026
(Mondays to Fridays von 11.30 – 14.30 Uhr) *
MONDAY, 21.09.2026
Amuse-Gueule
Crispy Quinoa and Broccoli Balls with Parmigiano and Lemon Yogurt A, D, I1
Pizza Salsiccia, Verza e Scamorza
with Fior di Latte, Italian salsiccia, braised savoy cabbage, smoked scamorza, and rosemary D, E, G, I1
16 ½ €
Farfalle al Pesto Rosso e Burrata
with pesto made from roasted tomatoes, burrata, almonds, confit datterini, and basil D, I1, K1
17 €
Orata Mediterranea
Pan-Seared Sea Bream Fillet with Orange-Scented Fennel, Rosemary Potatoes, and Vermentino Sauce B, D, E, G
17 ½ €
Pollo alla Cacciatora
Pan-Fried Chicken Breast with Tomatoes, Olives, Mushrooms, and Creamy Polenta D, E, G
17 ½ €
TUESDAY, 22.09.2026
Amuse-Gueule
Toasted bread with pumpkin cream, Gorgonzola, caramelized walnuts, and thyme D, I1, K3
Pizza Parma, Fichi e Stracciatella
with Fior di Latte, Parma ham, fresh figs, stracciatella, and arugula D, I1
16 ½ €
Tagliatelle al Ragù Bianco di Vitello e Porcini
Fresh tagliatelle with light veal ragout, porcini mushrooms, thyme, and Parmigiano A, D, E, G, I1
17 €
Merluzzo su Crema di Broccoli
Cod fillet on a bed of broccoli and potato purée with datterini confit and mustard beurre blanc B, D, E, G, L
17 ½ €
Saltimbocca di Vitello
Veal Saltimbocca with Sage, Prosciutto di Parma, Pumpkin Purée, Green Beans, and Marsala Sauce D, E, G
17 ½ €
WEDNESDAY, 23.09.2026
Amuse-Gueule
Crispy Quinoa Wafers with Fresh Goat Cheese, Oven-Roasted Grapes, and Thyme D
Pizza Melanzane, Burrata e Pesto
with tomato sauce, fior di latte, sautéed eggplant, burrata, and basil pesto D, I1
16 ½ €
Gnocchi con Verza, Taleggio e Noci
Potato gnocchi with creamy savoy cabbage, Taleggio, toasted walnuts, and thyme A, D, I1, K3
17 €
Salmone in Crosta di Mandorle
Almond-Crusted Salmon Fillet with Beet Risotto and a Light Orange Sauce B, D, E, G, I1, K1
17 ½ €
Pollo di Mais Arrosto alle Castagne
Pan-Seared Corn-Fed Chicken Breast with Chestnut Polenta, Fall Vegetables, and Thyme Gravy D, E, G
17 ½ €
THURSDAY, 24.09.2026
Amuse-Gueule
Small Broccoli Flan with Parmesan Cream and Toasted Almonds A, D, K1
Pizza Speck, Funghi e Taleggio
with Fior di Latte, South Tyrolean speck, seasonal mushrooms, Taleggio, and thyme D, G, I1
16 ½ €
Paccheri con Gamberi e Broccoli
with shrimp, broccoli cream, datterini confit, lemon, and parsley C, D, E, G, I1
17 €
Pesce Spada alla Siciliana
Pan-Seared Swordfish Fillet with Caponata, Rosemary Potatoes, Olives, and Capers B, E, G
17 ½ €
Brasato di Manzo al Barolo
Beef braised in Barolo with creamy polenta, braised savoy cabbage, and Barolo shallots D, E, G
17 ½ €
FRIDAY, 25.09.2026
Amuse-Gueule
Crispy mini arancino with savoy cabbage, smoked scamorza, and tomato cream A, D, I1
Pizza Quattro Formaggi, Pera e Noci
with Fior di Latte, Gorgonzola, Taleggio, Parmigiano, pear, and toasted walnuts D, I1, K3
16 ½ €
Risotto alla Zucca e Gamberi
Creamy Pumpkin Risotto with Shrimp, Rosemary, Lemon, and Parmigiano C, D, E, G
17 €
Branzino in Crosta di Erbe
Sea bass fillet in a herb crust with Mediterranean quinoa, roasted broccoli, and saffron beurre blanc B, D, E, G, I1
17 ½ €
Arrosto di Vitello al Marsala
Roast Veal with Marsala Gravy, Potato Gratin, and Roasted Broccoli D, E, G