We are closed for Holidays

We thank our guests that over the past year visited our restaurant, who stayed with us for a quick meal, to those who are returned, those who have booked and then canceled for several reasons (we hope you do not give up the chance to come to find out our kitchen); who has thought of us and the love that we put into our every dish!

To each of you we wish an Happy 2020 and see you soon!

Timetables January 2020

Epiphany 06 January 2020 from 12AM to 3PM
7 - 8 - 9 January closed
10 - 11 January from 12AM to 2,30PM from 7,30PM to 12PM
January 12 from 12AM to 3PM
CLOSING FOR HOLIDAYS FROM 14 January to 4 February inclusive
Reopening February 5, 2020

November - December Menù

STARTERS

  • Lake’s hors d’oeuvre
  • Grilled octopus tentacle with creamed potatoes
  • Grilled scallops wrapped in bacon
  • Grilled artichokes in puff pastry cage on crescenza cheese cream
  • Dry smoked beef with fresh caprino cheese and onion

FIRST COURSES

  • Ceko’s risotto with perch
  • Truffle risotto creamed with robiola cheese made with three different type of milk
  • Big pumpkin raviolo with butter, sage, chopped almonds and macaroons
  • Noodles with boiled salami and veal ragout
  • Spaghetti with lake scent

SECONDS OF MEAT

  • Sliced beef fillet, rocket salad and Grana cheese
  • Bull fillet with bacon and warm mustard cream
  • Bull rib eye steak
  • Veal shank slices with wild mushrooms
  • Sauteed snails
  • Lamb knuckle cooked in Chianti wine

SECONDS OF FISH

  • Grilled whitefish
  • Sea bass fillet roulade with bacon and Treviso chicory

April - May Menù

STARTERS

  • Tris di lago (Arborelle in carpione, lavarello in green sauce, missoltino)
  • Sicilian red prawns on agretti nest and stracciatella
  • Salmon Sashimi on sour cream crouton, soy vinegar and Wasabi
  • Antica Foma raw ham with fried dumplings and squacquerone
  • Cecina de Leon with oil artichokes

FIRST COURSE

  • Risotto with local perch fish
  • Risotto with plankton with pink prawns
  • Green tagliatelle with sea asparagus and bottarga
  • Ravioloni with buffalo ricotta and spinach with scalded cherry tomatoes
  • Straccetti of fresh pasta with asparagus, crescenza and crispy bacon

SECONDS OF MEAT

  • Sliced ​​sirloin with rocket and parmesan cheese
  • Rack of lamb with myrtle and broad beans
  • Milanese elephant ear in panko bread crust
  • Secret of grilled Iberian pig with side dish

SECONDS OF FISH

  • Grilled barbed wire
  • Cod cod cooked at low temperature and leafs on pachino and taggiasche olives
  • Turbot fillet in anchovy and asparagus sauce
  • Filet of ombrina with zucchini in crust

February - March Menù

STARTERS

  • Our lake’s hors d’oeuvre
  • Pink prawns tartare, glasswort and buttery textured cheese
  • Stuffed onions with crescenza cheese cream
  • Culatello of Zibello raw ham with slices of Parmigiano cheese
  • Phyllo puff pastry roulade with Treviso chicory, speck and Brie cheese

FIRST COURSE

  • Risotto with local perch
  • Risotto with asparagus, sausage and sheep caciotta cheese
  • Noodles with rabbit ragout
  • Home made pasta with turnip greens, raw ham and buttery textured cheese
  • Shellfish raviolis with small octopus sauce

SECONDS OF MEAT

  • Sliced beef fillet, rocket salad and Grana cheese
  • Veal fillet in herb crust with sauteed artichokes
  • Scottadito lamb chops
  • Secret of grilled Spanish pork Patanegra
  • Small veal cheeks with spring onions

SECONDS OF FISH

  • Grilled whitefish
  • Squid stuffed with chicory in tomatoes sauce
  • Sea bass slice lightly cooked

July - August Menù

WE ARE OPEN!

STARTERS

  • Low temperature cooked octopus grilled with sweet and sour vegetables
  • Culatello di Zibello DOP with fried dumpling
  • Anchovies from the Cantabrian Sea Nardin bread crouton, butter and cherry tomatoes
  • Trio of flavors from our lake (lavarello in green sauce, missoltino, arborelle in carpione)
  • Ox tartare with burrata and chopped almonds

FIRST COURSE

  • Perch risotto
  • Spaghetti with clams
  • Ravioli stuffed with buffalo ricotta, seared spinach with fresco tomato and basil
  • Linguine with seared Tropea onion, sheep's ricotta and pesto oil

MEAT MEAN COURS

  • Sirloin steak with rocket and parmesan
  • Milanese elephant ear
  • Patanegra Iberian Pig's Secret with Ferri

FISH MEAN COURSE

  • Sliced red tuna marinated in green pepper
  • Cod salad (cooked at 60 ° low temperature) with cherry tomatoes and lemon sauce
  • Grilled barbed lavarello

SIDE DISHES

  • Roast potatoes
  • Grilled vegetables
  • Mixed salad
Via San Rocco, 8 - 23821 Abbadia Lariana (LC) Tel. 0341-700603