Este local se anima durante la happy hour que a veces se prolonga hasta después de la cena. Escuchamos un nuevo sonido culinario en nuestra enoteca con cocina. El “maialino cotto intero” (lechón cocido entero) es sólo una de las especialidades sacadas de la galera del chef Claudio Melis.
Una reinterpretación del gusto, un zapping enogastronómico a través de los sabores, los colores, los gustos sólidos y líquidos del mundo.
El aperitivo en el Ciasa Salares se vuelve una cita fija, una experiencia inolvidable para todos los sentidos. Ambiente informal y joven, templo vivaz del arte de la degustación.
Our proposals - Winebar
- Starters
-
Our cold cuts selection (crudo, speck, pancetta, culatello, salami) with large fried potato dumpling Ladinian style
Burrata cheese and buffalo’s milk mozzarella with marinated radicchio in Jerez vinegar
Tataki of tuna with sprouts, ginger dressing and green pepper
“Fassone” beef carpaccio with wild rocket and Parmesan cheese “36 months”
- Pasta and soup courses
-
Small BIO potato dumplings with Campoccia tomato and basil
Spaghetti “GdN” with cacio cheese from Pienza and Sarawack pepper
Barley risotto with clams, parsley and anchovies sauce
Pasta&bean soup from Lamon, black pepper from Sarawack and olive oil
- Main courses
-
Welsh Lamb chops with butter and sage, sautéed artichokes in sweet garlic
Iberian suckling pig with “La Ratte” rosemary flavoured potato and fennel
Grilled octopus and king prawns skewer from P. S. Spirito with tomato smoothie and olive oil
Roasted Nebraska entrecôte steak with herbs and winter vegetables
Selection of cheese, honey and mustard
- Sweets
-
Little lukewarm buffalo’s ricotta cheese pie with hazelnuts and Tahiti vanilla sauce
Our Tiramisù with mascarpone spume
Pineapple salad au gratin with orange sherbet
Selection of sherbets (elderberry, lemon, green apple)
