Plat du jour

Menù Fioraio


“Oberto” beef carpaccio with fennel and pink grapefruit salad 

Catalan-style octopus salad with green beans and dill and soy mayonnaise

Vegetable quiche with bites of chevre and small mixed salad 

First Courses

Warm zucchini soup with crunchy zucchini flowers and buffalo cheese morsel 

“Riserva San Massimo” rice with porcini mushrooms and Castelmagno crumbs

Spaghettone “Benedetto Cavalieri” with monkfish ragout, mussels and fennel and candied cherry tomatoes 

Quadrucci with raw ham with pumpkin cream, toasted hazelnuts and fried sage

Second Courses

Fioraio swordfish rolls

Fioraio mixed fried fish

Atlantic cod steak in a Mediterranean crust with tomato stew, parsley and aubergines

Black Angus intercoast with potato and bacon millefeuille and sautéed mushrooms

Roasted saddle of rabbit with Ligurian sauce and sautéed chard topinambur chips


Creme Bruleè with figs 

Fioraio Mont Blanc

Apple puff pastry, custard and cinnamon 

“Landeau chocolate” cake with fior di latte ice cream and black cherries

“Cooking is a love story. You have to fall in love with the products and then with people who cook them.

Alain Ducasse