The kitchen.

Bruna Cane, self-taught over a period of thirty years, creates local dishes which are not particularly traditional but are developed with the utmost creativity; a cuisine with constant attention on ingredients and in harmony with the seasons. Mainly locally produced meat, vegetables and cheeses, focusing attention on mushrooms, truffles and game in the autumn.  

A few sea and freshwater fish dishes have recently been introduced. The menus are based exclusively on the market, so the ingredients are always fresh and the menu varies from day to day, offering customers the opportunity to taste a different dish every time, in addition to the classics which have made our name.