Menu 2026 - Bistrot 26
Get a taste of this menu
Explore the culinary offerings of this restaurant and let yourself be inspired.
Last update
April 13, 2026
Chef
Giampaolo Civitillo
All food photos (39)
Appetizer
- Il Lago
- €24
- Whitefish paté with its caviar, sun-dried Missoltino paired with soft polenta and candied orange, zander accompanied by fermented cabbage
- Lamb carpaccio, curled endive, radish and honey mustard
- €26
- Catalan cream of foie gras, buckwheat and raspberries
- €24
- Carrots as ossobuco
- €18
Entrée
- Risotto Riserva Delta del Po with perch fish filet o cheese)
- €26
- Tagliolini combava and urfabiber, langoustine, coral and black garlic
- €30
- Pacchero Felicetti with white meat ragout, pecorino testa nera and fava bean cream
- €26
- Beetroot buttons with gorgonzola cheese, citrus extract and roasted walnuts
- €22
Second course
- Amberjack, lettuce, fermented lime and beurre blanc
- €32
- Trout with almonds, its caviar, scorzonera, thyme scented of lemon
- €27
- Fillet of celeriac, its juice of cooking and shitake mushrooms
- €22
- Fassona sirloin, chimichurri and potato millefeuille
- €34
Dessert
- Cherry, buffalo mozzarella and chocolate
- €14
- Coconut and Maracuja Bavarian cream
- €14
- Figs, dark chocolate citrus flavoured and salted caramel
- €14
- Chocolate, chocolate and chocolate
- €14
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