Our menus, based on a vegetarian approach, follow the seasonality of ingredients and are modified according to product availability, offering simple, healthy dishes with a low glycemic index.
The importance of a balanced diet plan, the choice of individual nutrients and food sources stem from my university studies and the experience of my mother, a reconstructive surgeon, who has always been an advocate of clinical nutrition.

Our cakes, as well as bread and focaccia, are home-made with eggs and organic flours. For desserts we use our own fruit or compotes made by us, with no added sugar.

Great attention is paid to the meticulous choice of raw materials, which are the key ingredient in the preparation of our simple dishes.

In addition to our organic products grown and prepared with great care and passion, the other raw materials needed to complete certain dishes have been chosen one by one, by personally visiting farms in the province and in Lombardy, favouring small businesses saturated with history and tradition. The criterion of choice is based on craftsmanship, quality and strictly organic crops.

This system, which is completely natural, is then highlighted on the table with genuine, unprocessed food with an unmistakable taste, offered with creativity and biodiversity.