Plat du jour

Menù Fioraio


Jamon iberico Blasquez, crisp carasau bread and piquillo pepper cream

Amberjack tartare with crunchy celery salad, taggiasca olives and bottarga

Little Niçoise salad with seared tuna cube

Jerusalem artichoke cream with grilled mushrooms and almonds

First Courses

Plin’s ravioli with roast sauce and black truffle

Riserva San Massimo rice with pumpkin cream, robiola cheese from Roccaverano

and chopped pistachios

Spaghettone “Benedetto Cavalieri” with broccoli cream, crisp anchovy bread

and stracciatella cheese

Second Courses

Fioraio swordfish rolls

Fioraio mixed fried fish

Sea bream and courgettes roll, Jerusalem artichoke soup with saffron and crunchy chips

Beef rib eye with chanterelles ragù

Novegian lamb picanha, crunchy artichokes and fluffy potatoes


Pistachio, raspberries and chocolate cheesecake

Black cherry crème brûlée

Fioraio montebianco

Selection of ice creams and sorbets

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

Alain Ducasse