Menu
Our card includes a choice of dishes ranging from appetizers inspired by ancient Ligurian and regional recipes, first courses born from the passion for sophisticated flavors revisited according to tradition, second courses fresh fish of excellent quality fished from our seas and carefully chosen meats by our staff.
Ravioli
stuffed with
Amberjack with sautéed prawns
Cutters
with breadcrumbs
Roast
Beef of
Piedmontese veal cooked et low temperature, on Belgian vegetables mari nade, thyme end pink pepper
The Rapalà Restaurant is also an intense flavor and a unique scent of Fassona meat, the true “Piedmontese breed”: one of our Italian specialties that excels due to the distinctive taste recognized as one of the five Italian excellences, one of the five prized breeds present in our country.
For meat lovers our chef recommends savoring it raw, according to the best Piedmontese gastronomic tradition: chopped with a knife, chopped, albese, gypsy, tartare and carpaccio. Also excellent is the fillet cooked to perfection on the grill and cut lying on a bed of rocket with DOP Parmesan flakes.
Fillet
with castelmagno
and prized black truffle from Montemale
marinated
prawns
CUTTLEFISH
IN ZIMINO
...and
dulcis in
fundo
Our
love for
cooking takes shape through our hands
a
preview of
our dishes ...
