Varios platos de la carta se pueden adaptar como el carpaccio de solomillo de ternera con parmesano, ruccola y aceite de oliva con esencia de limón. Pimientos de padrón, provolone horneado, steak tartar, esqueisada de bacalao, etc.
Especialidad:
solomillo con sobrasada caramelizada, fondues de carnes
This distinctive identifies restaurants which have an agreement of colaboration with the provincial or national associations of celiacs and they have received training provided by the Association, to which all staff should attend: purchasing manager, chef, chefs, assistants , room managers and waiters.
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