N26 Menu
Starters
The Lake (1, 4, 7) - Euro 24,00
A three-course tasting journey inspired by Lake Como: whitefish pâté with its own caviar, missoltino with polenta and candied orange, and pike-perch served with fermented cabbage.
Carrot as a Ossobuco (8) - Euro 18,00
Carrot gently cooked at low temperature and then seared to evoke the idea of ossobuco. It is paired with a carrot, saffron, and lemongrass cappuccino. The dish is completed with a carrot sorbet, adding freshness and contrast.
Marinated Lamb Carpaccio (10) - Euro 26,00
Marinated lamb shoulder served raw as a carpaccio, accompanied by fermented radishes, baby chard, and honey mustard.
Scallop Carpaccio (10) - Euro 27,00
Scallop Carpaccio, Watermelon, Fennel and Oriental Sauce
Foie Gras Tasting (1, 3, 7) - Euro 29,00
Foie gras terrine with brioche bread, foie gras catalana, and foie gras chocolate bonbon with loquat chutney
First Courses
Perch (4, 7) - Euro 26,00
Risotto cooked only in water, not in stock, and finished with two different butters to achieve balance, creaminess and length. Served with lake perch.
Porcupine Langoustines (1, 3, 2) - Euro 30,00
Fresh tagliolini scented with combava lime and Urfa Biber, served with raw scampi (or langoustines), coral and black garlic.
Fusilli with Guinea Fowl Ragout (1, 9) - Euro 26,00
Fusilli with guinea fowl ragout, "Vacche rosse" Parmigiano Reggiano, and marjoram.
Goat Cheese, Eggplant, and Datterini Tomatoes (1, 3, 7) - Euro 24,00
Goat cheese gnocchi, eggplant in various textures, cherry tomatoes, and basil.
Missoltino and Zincarlin (1, 3, 4, 7, 9) - Euro 20,00
Polenta tortelli with Zincarlin and spiced Missoltino fumet.
Main Courses
Amberjack (4) - Euro 29,00
Amberjack, western jackdaw, rocket salad, fermented grapefruit and lemon.
Trout “Three Worlds” (4, 6) - Euro 27,00
Lake trout, lightly cured, cold-smoked and gently cooked, served with white miso, green leche de tigre, fermented apple and cucumber.
Celeriac as a Main Course - Euro 22,00
Celeriac cooked at low temperature and grilled like a meat cut, served with vegetable jus and sautéed puntarelle with garlic and chilli.
Beef Sirloin from Local Valley (7) - Euro 34,00
Sirloin cooked sous-vide and quickly seared, served with chimichurri and potatoes.
Iberian Pork Shoulder and Pepper (6) - Euro 36,00
Glazed Iberian pork shoulder with fermented peppers, flame-grilled peppers, and their jus.
Desserts
Peach, yogurt, olive oil, thyme and lemon (1, 7) - Euro 14,00
Tiramisù (1, 3, 7) - Euro 14,00
Typical local cake restyled by our Chef (apple, pear, raisins, walnuts and bread) (1, 3, 7) – Euro 14,00
Figs, almonds, corn flavoured chocolate, pomegranate (3, 7, 8) – Euro 14,00
From Our Grill
Suggested for at least two people, the weight will vary according to your choice and availability.
PRICES PER KG / 2.2 POUNDS / 35.2 OUNCES
Sea Bass baked, grilled or baked in salt (4) - Euro 60,00
Classical T bone steak of Fassona - Euro 120,00
Beef rib steak - Euro 120,00
Fassona beef Chateaubriand (central cut of the tenderloin or fillet) - Euro 120,00 (Fixed price)
Fassona beef Tomahawk - Euro 120,00
Being very low white fat and extremely lean younger animals gives a delicate clean flavour.
Rubia Gallega Classical T bone steak - Euro 180,00
Rubia Gallega Beef rib steak - Euro 180,00
Rubia Gallega Chateaubriand (central cut of the tenderloin or fillet) - Euro 180,00 (Fixed price)
Rubia Gallega beef Tomahawk - Euro 180,00
5-Courses Tasting Menu "From The Lake" - Euro 80,00
Whitefish pâté, its caviar and pan brioche (1, 3, 4, 7)
“Missoltino” (a sun-dried, salted shad typical from Como region) with polenta, candied orange and pike perch with fermented cabbage (1, 3, 4, 7)
Risotto riserva delta del Po with perch fish filet (1, 4, 7)
Lake trout, lightly cured, cold-smoked and gently cooked, served with white miso, green leche de tigre, fermented apple and cucumber (4, 6)
Revisited “miascia” (traditional cake from Como region made of bread, fruit and nuts) (1, 3, 7, 8)
WINE PAIRING SUGGESTED BY OUR SOMMELIER
Franciacorta Cuvée Prestige Ca’ del Bosco
Mandorli Borin 2023
Chiaretto del Garda Cà Maiol Roseri
5-Courses Tasting Menu "From The Garden" - Euro 70,00
Beetroot prepared in various ways
Carrot as an ossobuco (8)
Risotto with tomato
Celeriac and kohlrabi
Chocolate, caramel and peanuts (8)
WINE PAIRING SUGGESTED BY OUR SOMMELIER Euro 25,00
Franciacorta Milledì brut 2021
Manzoni bianco Borin 2023
Chiaretto del Garda Cà Maiol Roseri
Chef's Recommendations
Porcini mushrooms, pumpkin, and bitter herbs - Euro 18,00
Tagliatelle with Porcini Mushrooms (1, 3) - Euro 26,00
Tagliolino Pasta with Truffle (7) – Euro 40,00
Risotto with Porcini Mushrooms, Bottarga and Sea Urchins (1, 3, 4, 7, 14)- Euro 32,00
Truffle Risotto (7) – Euro 40,00
Paccheri with Lobster (1, 2, 3) – Euro 36,00
Glazed Eel, Strawberry Grape Ponzu, Savoy Cabbage and Horseradish (4, 6) – Euro 22,00
Cover Charge: Euro 5,00 per person