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Winter menu 2026

IIThe menu

The menu keeps evolving: here you will find the main dishes. To consult the day-by-day updated offer, open the full menu.

Menu of the Land

From our mountains

The alpine pastures always come to the table

Starters

House signature

Our focaccia with heritage grains

15

Sautéed turnip tops, burrata, anchovies and cherry tomatoes.

Quenelle of baccalà mantecato (Vicenza-style whipped salt cod)

15

Served on a polenta crouton.

House signature

Valtellina bresaola carpaccio with sciatt

15

Traditional cured beef from Valtellina with sciatt · buckwheat fritters filled with melting cheese.

Aubergine flan

10

Coated in a tomato and basil cream.

  • Vegetarian

Mixed land starter

25

Parma raw ham with gnocco fritto, caprese of tomato and mozzarella, bresaola and sciatt.

Hand-cut beef tartare

23

Black truffle and toasted hazelnuts.

First courses

House signature

La Briciola · signature spaghetto

13

Spaghetto in garlic, olive oil and chilli, melted cheese (fondente) and rye breadcrumbs.

House signature

Pizzoccheri · Valtellina-style buckwheat ribbons

15

Traditional Valtellina dish with buckwheat, cabbage, potatoes and Valtellina Casera cheese.

  • Vegetarian

Spring risotto

16

Lemon oil and sprouts.

  • Vegetarian
  • Gluten-free

Tagliolini with black truffle

18

Butter and Parmigiano.

  • Vegetarian

Agnolotti filled with Novarese Gorgonzola and walnuts

16

Filled pasta with Gorgonzola DOP and walnuts.

  • Vegetarian
Mains

House signature

Sliced roast beef

22

Served with datterino tomatoes and young salad.

  • Gluten-free

Grilled rib steak

25

Served with datterino tomatoes and young salad.

  • Gluten-free

Beef tenderloin with green pepper

25
  • Gluten-free

Pork ribs cooked al lavec

15

Traditional Lombard slow-cooking in a soapstone pot (lavec).

  • Gluten-free

Sous-vide pork coppa (CBT · cottura a bassa temperatura)

22

Slow-cooked at low temperature, with a port wine jus and roasted potatoes.

Menu of the Lake

Mediterranean and contemporary

Ingredient, technique and a personal hand

Starters

House signature

Mixed seafood starter

25

Fried breaded anchovies, seafood salad, smoked swordfish carpaccio.

Seared octopus tentacle

24

Melon gazpacho and caramelised red onion.

Gillardeau Fin de Claire oysters

3.5

Premium French oysters (price per piece).

Anchovy tartlet

15

Stewed spring onion, pine nuts, basil, smoked provola and pepper cream.

First courses

Paccheri with pistachio pesto and prawns

16

Pasta with Sicilian pistachio pesto and prawns.

Linguine all'ammiraglia (admiral-style)

20

Mussels, prawns, squid, langoustine, datterino tomatoes and basil.

Spaghetti with crab sauce

20

Pasta with crab meat.

House signature

Pan-finished perch risotto

24

Lake fish, pan-finished texture and acid butter.

  • Gluten-free

House signature

Lobster spaghetti

35

Prawn tartare and cherry tomatoes.

Mains

Mixed seafood grill

38

King prawns, langoustines, swordfish, salmon and squid skewers.

La Briciola mixed fry

28

Mazzancolla tails, baby squid, small fish, langoustine, king prawn and seasonal vegetables.

House signature

Swordfish steak mollicata-style (with seasoned breadcrumb crust)

22

Datterino tomatoes and young salad.

Turbot fillet

22

Crushed potatoes, olives and tomato.

  • Gluten-free

III · The desserts

To finish

Tiramisù

6

Our house classic tiramisù.

House signature

Dark chocolate fondant

10

With a soft heart, made to order in about 10 minutes.

Panna cotta

6

Topping of choice: salted caramel, pistachio, wild berries, coffee, strawberries, sour cherry, chocolate.

Lemon mantecato (whipped semifreddo)

5

Cream semifreddo, whipped.

Coffee mantecato (whipped semifreddo)

5

Cream semifreddo, whipped.

Spirits mantecato (whipped semifreddo)

7

Choice of Braulio, Baileys or liquorice.

Three scoops of ice cream

6

Choice of cream, vanilla custard, lemon, strawberry, hazelnut, pistachio.

Seasonal fruit with ice cream

6

Pineapple, watermelon or melon.

Sicilian cannolo

6

Crispy shell with sweet ricotta filling.

Soft chocolate and raspberry cake

7

Served with a scoop of ice cream.

House signature

Chef's dessert carousel

12

A selection of house desserts chosen by the chef.

See the full menu

Tasting menu · €90

A Mano Libera

Seven courses chosen by the chef

Scroll to begin

A Mano Libera

House-laminated bread with salt crystals

Course 1/7

Opening

Our layered house bread, hay-infused butter, Mediterranean sea-salt flakes.

We always begin with bread

VIII · EPILOGUE

Safe travels

Seven acts, one signature · Mano Libera

Reserve the tasting
Back to the menuExplore the wine list

Allergens and intolerances

Let our staff know about any allergies or intolerances. The chef gladly adapts.