- Orario: lun 15-22, mar-mer 11-22, gio-sab 11-24
- Telefono: 0239464196
- Indirizzo: Piazza Carlo Caneva, 4 (MI)
*Price by the glass/for the bottle at the table
With the first drink, a free Guttiau bread with green olives paté
Extra Dry but quite dry, produced with attention to structure and persistence. Valdobbiadene, Veneto
Pinot Blanc, Chardonnay, and Pinot Noir, aged on the lees for 24 months. White fruit, citrus, and honey on the nose, light and refreshing on the palate. Alsace, France
Susumaniello grapes, macerated on the skins for 36 hours. Aromas of berries and pomegranate, a fresh and enveloping palate. Castellaneta (TA), Puglia
Cortese grapes aged in steel for 7 months. Floral aromas, a light, drinkable palate. Costa Vescovato (AL), Piedmont
Blend of Ansonica, Vermentino, and Trebbiano. Peach and freshly cut grass on the nose, elegant and persistent on the palate. Aged in concrete. Sant'Angelo in Colle (SI), Tuscany
Blend of Ribolla Gialla (40%), Friulano (40%), Pinot Bianco, and Malvasia (the remaining 20%). Brief carbonic maceration for the Ribolla, direct pressing for the others. Aged in cement and oak barrels. Cormons (GO), Friuli Venezia Giulia
An orange wine made from white Moscato grapes. Aromas of rose, jasmine, and apricot, a fresh and elegant palate with a tannic finish. Seven-day maceration on the skins, aged in stainless steel. Scicli (RG), Sicily
White beetroot fermented with hops and Szechuan pepper
100% Nero d'Avola, aged in Georgian amphorae. Pale ruby red, with hints of ripe fruit, and a fresh, savory palate. Mascali (CT), Sicily
A blend of Zweigelt (80%) and Pinot Noir (20%), aged for two years in used oak and acacia barrels. Aromas of blackberry and blueberry, a savory and elegant palate. Villandro (BZ), Trentino Alto Adige
A unique vinification process for Merlot grapes, using a "thousand-leaf" carbonic maceration. This process involves alternating layers of grapes with and without stalks before closing the stainless steel vat. After fermentation, the wine is racked and aged in stainless steel. Perugia, Umbria
You can choose every bottle available with an increase of 10 euro on the takeaway price.
100% Chardonnay grapes, bread crust and white fruit on the nose, intense and persistent on the palate. Before bottling, it ages briefly in oak barrels, then ages on the lees for 42 months. Isera (TN), Trentino Alto Adige
A classic Valcamonica method made from Chardonnay (55%) and Pinot Noir (45%) grapes, aged on the lees for 36 months. Lime, tangerine, and white flowers on the nose; savory, citrusy, and persistent on the palate. Capo di Ponte (BS), Lombardy
Late-harvest Petite Arvine, with grapes already affected by noble rot (botrytis cinerea). Aromas of exotic fruit and spices, with smoky and buttery notes. The palate is savory and smooth. Aged for 12 months in oak barrels. Neyves (AO), Aosta Valley
Melon de Bourgogne from vines over 40 years old. Citrus and spice on the nose, minerally, almost saline, and harmonious on the palate. Aged for 14 months in stainless steel. Loire, France
Istrian Malvasia with one year of maceration on the skins. Aged for 24 months in Aurisina stone tanks and 12 months in oak barrels. Trieste, Friuli Venezia Giulia
Currants and raspberries on the nose, fresh and delicately fruity on the palate. Aged in steel and oak barrels. Trento, Trentino Alto Adige
Selection of 3 cured meats and 2 cheeses
Selection of cheeses
with hot bread
with oil, salt, mustard
Slinzega, Picanha Bresaola, Val di Non Mortandela
Free with the first drink
with celery, carrots, fennel
cherry tomatoes, peach, basil
Smoked salami, crostini with creamed cod, crostini with loin, honey and black pepper, Pepper stew, buffalo mozzarella bite
Honey, black pepper
Meat tartare, salad, miso mayo
Stracchino, peach, rosemary, speck
Roasted pork neck, Fontina d'alpeggio, seeds mustard, onion compote
with toasted bread
with lemon and black pepper butter
Sardinian's almond and lemon soft biscuits
with Saba
Lemon and black pepper butter, peaches jam
with balsamic apple cider vinegar
Blanche, light and delicate
IPA, dark yellow, amber. Bitter with tropical notes.
Golden, full and velvety sip
Red, full-bodied with notes of caramel and chocolate
Extra Stout, dry and bitter with notes of coffee and chocolate
Prosecco, Aperol and orange’s slice
Prosecco, Campari and orange’s slice
Sanfilippo, Milan. Among the botanicals present are licorice, basil, lemon, and coriander.
Apricot, Tropical, Apple, Pear, Mango
(still or sparkling)
Essences of rhubarb, gentian and juniper. (6 cl)
Aromas of caramel and vanilla, elegant and pleasantly bitter sip (6 cl) Piedmont
Intense and persistent sip with notes of berries and spices (6 cl)
Based on an 1812 recipe, this bitter liqueur is made with licorice, star anise, chinotto, and cinnamon. The combination with lemon, rosemary, and other spices aids digestion (6 cl)
Blend of various vintages, with a minimum of 5 years of aging (5 cl) Jamaica
