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The menu

Simple and innovative traditional dishes, reinvented by chef Andrea Ribaldone.

At lunch time, besides our menu à la carte, you can choose between two other options, for a quick, but tasty, lunch break: “Piatto Lino”, a single dish divided into 4 sections, and “Make your own salad”, fresh and light alternative.

The menu changes regularly, depending on the seasonal offer. It is therefore possible that some of the dishes portrayed are not currently available à la carte, it is advisable to always consult the menu on the appropriate page.

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Starters

• Egg from Staffora Valley, cuttlefish in black and white

• Rabbit with olives, prune vinegar fermented carrot

• Fillet beef tartare from Varzi, cardamom hazelnuts, celery and green apple sorbet

• Served raw in italian ceviche sauce

Second courses

Beef short rib, Breme red onion, Sangue di Giuda wine

• Cockerel, yuzu and chard

• Catch of the day

• Double breaded veal chop by Lino

Lunch break

“Piatto Lino”: a single dish divided into 4 sections: two dishes from the our à la carte menu accompanied by an entrée and a seasonal salad / vegetable, to offer you a quick alternative but great in taste.

The team

A good team is the key to make the whole difference: Federico Sgorbini, our resident chef, is in charge of a great kitchen brigade.

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