Menus

The chef designs menus to suit all palates and preference is given to wholesome, fresh, high-quality ingredients.

A varied buffet awaits you for breakfast, with homemade tarts and strudels, brioches, biscuits, jam made from fresh fruit, yoghourt, fruit (fresh, dried and in syrup), cereals, cold cuts, fresh bread, toast and rusks (fette biscottate).

For dinner, the chef proposes several menus consisting of three first courses, three second courses and three desserts, as well as a lavish buffet of hors d’oeuvres, fish, salads and cheeses.