Our restaurant, in addition to being renowned for its menu and wine list, adheres to the Slow Food Alliance, a pact between chefs and small producers to promote good, clean and fair local foods and save biodiversity.
The presidia
are Slow Food projects which protect small-scale quality products made according to traditional practices.
L’Arca del Gusto is a catalog of products that belong cultures and traditions from around the world and that are at risk of disappearing.
We have been featured on the most important guides in the sector for years now and since 2013 the hotel-restaurant San Giors has obtained an important recognition by becoming part of the association Locali Storici d’Italia (Historical Locals of Italy) that protects the oldest and most prestigious places in our country.
Our chef is Giulio Carlo Ferrero.
Vitello Tonnato with filet of Piedmontese veal * / 3, 4
……12
Anchovies in green sauce * / 1, 3, 4, garlic
……12
Tomino cheese in red sauce * / 1, 4, 7, garlic, moderately spicy
……11
Classic mixed starter [tuna, anchovies and tomatoes] * / v. allergens single dishes
(for groups of 6 people or more, it is advisable to choose the mixed appetizer for the entire table)
……12
Raw Piedmontese veal with crispy celery and grain flakes * / 9
……13
Baked Carmagnola peppers with bagna caôda * / 3, 4, garlic
……12
Tartrà [salted pudding] with beetroot cream * / 3, 7, 9
……11
Asparagus risotto [15 minutes]* / 7, 9
……17
Plin with three homemade roasts * / 1, 3, 7, 9, pork
– roast sauce
– with butter and field herbs
reduced portion
……14
……10
Homemade potato gnocchi with monferrina [sausage ragù]* / 1, 3, 7, pork
reduced portion
……15
……11
Plin with three homemade roasts * / 1, 3, 7, 9
– duck sauce
– with butter and field herbs
……14
Saluggia pasta and beans with prèjve [pork rinds spiced, rolled and tied with string before cooking]* / 1, 9, pork
reduced portion
……14
……10
Sirloin of seared Piedmontese veal with juniper* / 9
reduced portion
……18
……13
Muscat braised Piedmontese veal cheek * / 9
……16
Pork fillet with coffee by Boutic Caffè, Maestro del Gusto * / 9, pork
reduced portion
……16
……12
Piedmontese calfb liver with caramelized onions * / 9
reduced portion
……14
……10
Polenta concia with corn flour Pignoletto Rosso di Cascina Caretto, Maestro del Gusto, with Macàgn biellee [cow’s milk toma cheese] * / 9
reduced portion
……15
……11
Seasonal stewed vegetables * / garlic
……11
Mixed Carpionata
Nine different pieces in a wine vinegar marinade with onions, carrots and sage [chicken cutlet, pork cutlet, egg on the stake, trout, anchovies, capitone, zucchini, belga and green beans]* / 1, 3, 4, pork
……30
Finanziera
Mixture of offal [chicken livers and rooster crests; veins, nuts, cereal, grains and veal liver], blended with wine vinegar and Marsala and sautéed with porcini mushrooms * / 7, 9, funghi
reduced portion
……20
……15
Bagna Caoda
Traditional recipe [a head of garlic for every pound of anchovies], accompanied by cooked and raw seasonal vegetables, Bra sausage to sauté in the fôjot and an egg yolk to scoop the sauce from the plate at the end* / 4, 9, garlic
……25
Mix of cheeses
Piedmontese cheeses [made from cow’s milk, sheep’s milk and/or goat’s milk] with chestnut honey and compotes * / 7, 9, mushrooms
reduced portion
……15
……11
Gran Bollito Mixed (on request) [15 minutes]
Nine cuts of meat [muscle, head, tail, tongue, caramel, ugly and good, turgia, cotechino and hen] served in a terracotta pot with meat broth and boiled vegetables [carrots, celery, potatoes, onions], accompanied by seven traditional sauces [green sauce, red sauce, cognà, fruit mustard, avije sauce, horseradish, mustard] and two side dishes [mashed potatoes and butter beets] with a taste of homemade plins to be cooked slowly in the coccio while eating the meat* / 1, 3, 4, 7, 8, 9, 10, garlic, pork
……35
Small Piedmontese Fritto Misto
Eleven pieces fried at the moment [veal, pork, chicken and lamb cutlets, aubergine, courgette, apple, citrus semolina, chocolate semolina, amaretto, turkey]* / 1, 3, 7, 8, pork
……25
White Bônet * / 1,3,7,8
……7
Bavarois with strawberrys * / 7
……7
Apple pie with eggnog cream* / 1,3,7
……7
Pears with mint by Chialva di Pancalieri, Master of Taste* /
……7
Flan of saràs [mixed milk ricotta cheese] and chocolate coulis * / 3,7
……7
The bread we serve is produced by ‘Il Forno dell ‘Angolo di Luca Scarcella‘: in the basket you can find an oil small panino made with type 1 wheat flour and brewer’s yeast, extra virgin olive oil focaccia and some slices of two types of baguettes, one white and one wholemeal, naturally leavened and with sourdough, made with stone-ground flours and wholemeal salt. They also made the stretched breadsticks,
while the extra virgin olive oil steals are produced by the ‘Feyles‘ breadstick factory in Santena.
Bread, microfiltered and covered water ____3
Annex II Regulation No 1169/2011
1 – Cereals containing gluten
2 – Crustaceans
3 – Eggs
4 – Fish
5 – Peanuts
6 – Soy
7 – Milk and byproducts
8 – Nuts
9 – Celery
10 – Mustard
11 – Sesame
12 – Sulphur dioxide and sulfites
13 – Lupins
14 – Molluscs
To ensure the highest quality, all dishes and/or their ingredients marked with * are subjected to heat treatment procedures.
The presence of substances or products that cause allergies or intolerances is indicated next to each dish with the relative number of Annex II of Reg. (EU) No. 1169/2011. 1169/2011.
Drink, juice, tea, herbal tea … 3
Metzger lager beer 50 cl …. 6
Metzger weiss beer 50 cl …. 6
Espresso coffee… 3
Coffee with moka pot …. 4
Coffee correction…. 2
Cappuccino… 4
Amaro …. 2
Grappa …. 5
Spirits …. from 6 to 10
