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El Cianton - Menù




Fried poached egg with porcini mushrooms, potatoes and speck

Smooked trout, peanuts, braised endive and confit tomato

Raw wagyu with tosazu aroma broth, evo oil ice-cream and Bronte pistachios

Deer tartare with red fruits and larch-resin crumble

Artichokes, Piave cheese, marinated sardine and hazelnut crumble



First course


Artichokes risotto, red prawns and liquorice

Spghetti with smoked butter cream, trout in three different solidity and chervil

Green ravioli filled with Iberian pork stew, cabbage broth and candied lemon

Red turnip potatoes dumplings, Tisoi Grotta cheese fondue and truffle crumble

Hay pureed soup with juniper and walnuts venison bites



Second course


Duck "Canette" breast with orange, chocolate and smoked and smashed potatoes

Oil-cooked salted codfish, endive, raisin, pine nuts and caviar

Baked pork belly with alpine curry sauce, potatoes and wine shallot

Loin of deer with pistachios crust, parsnip, porcini mushrooms and rhubarb

Braised beef cheek, celeriac and mint artichokes





Chocolate ball with raspberries, Mascarpone cheese and lemon ice-cream

Almond and bergamot broiled custard

Egg-nog Bon-Bon, Tonquin beans crumble and wild berries

Cocoa ravioli, white chocolate, marinated pineapple and ginger cream

Gianduja frozen custard, pistachios and tangerine

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