From our wine cellar, a modest selection of bottles with those that are the obligatory wines of the alpine repertoire, while from our barrels, always ready and rigorously served in a goblet, red from Barbera d’Asti and Nebbiolo d’Alba grapes.
The falling wine formula also allows us to offer a takeaway service with the effective Bag-in-Box system, thanks to which you can drink our selections directly at home. With our BiB you will have a perfect wine on the table, in this way avoiding the unpleasant oxidation of the open and unfinished bottle.
Among our cured meats, the excellence of the Bergamo production, such as the hot-made salami with all the trappings of the tradition of the past and the Cà del Botto Riserva ham, seasoned on a bed of maggengo hay.
For the most delicious castradina or sheep violin, mountain culatello, or an extraordinary pork head harmonized with citrus peel in paste, rigorously discovered by micro producers of our valleys.
The speck, smoked beech wood for friction, is selected from the most authentic farms scattered around the dolomitic area and the traditional salted meat, excellent choice of bovine beef, is salted and spiced according to Gardesana custom.
Most of our cheeses are made from raw milk such as Strachitunt PDO and Taleggio PDO.
Pride of place is the Roccolo Valtaleggio of cas Arrigoni, one of the best creations in the world and winner of various prizes including the prestigious Super Gold of the World Cheese Awards competition.
The Bagòss of Bagolino certainly does not lack anything, embellished with saffron in paste and aged 24 months.
We pay particular attention to the selection of Raclette cheese, chosen among the best producers of Haute-Savoie and de l’Auvergne, to offer it on our menu “Raclette à l’ancienne – fromage a volonté. We are the only ones in Bergamo (in any case we will remain the first) to offer this convivial dish in its original formula, accompanied with boiled potatoes in the steam, cold cuts and garden vegetables.
Starting from a personal interpretation of the Jacket Potatoes, we propose our potatoes boiled in steam accompanied by melted cheese, pork or sheep sausage, trout fillet or mountain trout.
Simple dishes of popular culture such as the bull’s-eye with salami, polenta and Taleggio DOP fused and, among the Slow Food Presidia, the dried sardines (agon) of Lake Iseo with sliced polenta.
Inevitably in cold seasons, soups served in bread crust, as well as from our travel notes collected in the Carnic Alps.
During our research we often find delicacies to accompany our dishes.
The choice ranges of the honey produced between the Brembo and the Adda to the Parüch sauce, to the homemade red fruit marmalade, to the horseradish cream and white sauerkraut from Val Venosta.
Do not miss our green sauce prepared specifically for the salted beef tongue of Piedmont, occasionally prepared in the off-season menu.
Some images taken inside the room.
It is advisable to book (compulsory for above 4 people), which you can do by phone in the time slot between 12:00 and 14:00.
For reservations by mail, we invite you to also include your mobile number. In our room of only 30sqm there are 20 seats, so we kindly ask you to advise us of any strollers / prams and /or dogs. della prenotazione.