A TASTE OF LOMBARDIA
Lombardy’s cuisine is hearty, buttery and refined, with a strong focus on rice, polenta, high-quality dairy and slow-cooked meats. It uses butter more than olive oil, favours risotto over pasta, and features rich cheeses and balanced, comforting flavours that reflect both alpine traditions and the region’s sophisticated cities.
Two courses CZK 690; Three courses CZK 790
FIRST COURSE
- CARPACCIO DI BRESAOLA
- Apple, Gorgonzola Cheese, Celery Leaves
- MINESTRONE SOUP
- Guanciale, Taleggio Fondue
SECOND COURSE
- RISOTTO MILANESE STYLE
- Vialone Nano Rice, Saffron, Aged Parmesan Cheese
- COTOLETTA MILANESE
- Veal, Mushroom Ragu, Polenta Foam
THIRD COURSE
- ITALIAN CHEESE TRIO
- Apple Compote, Rye Bread
- PANETTONE CLASSICO
- Vanilla Foam