Our menu, focused on a vegetarian approach, follows the seasonality of ingredients and is updated based on product availability. It features simple and healthy dishes with a low glycemic index.
The importance of a balanced meal plan, the choice of individual nutrients, and food sources stem from my university studies and my mother’s experience as a reconstructive surgeon, always a proponent of clinical nutrition.
Our desserts, as well as the bread and focaccia, are made in-house with organic eggs and flours.
For our desserts, we use our own fruit or homemade compotes, without added sugars.
Great attention is given to the meticulous selection of raw materials, which are the fundamental ingredient in the creation of our simple dishes.

In addition to our organic products, which are grown and prepared with great care and passion, the other raw materials necessary to complete some dishes have been carefully chosen. We personally visit the farms in the province and Lombardy, focusing on small businesses rich in history and tradition. The selection criterion is based on craftsmanship, quality, and strictly organic cultivation. This entirely natural system is reflected on the table with genuine, unprocessed foods that have an unmistakable taste, offered with creativity and biodiversity.