À LA CARTE MENU

It's the season of comfort food, forest scents, and recipes with body and character. Belé's autumn menu tells the story of pleasure to sit at the table and rediscover the ingredients of the moment, from grapes to pumpkin, passing through mushrooms, chestnuts, radicchio and cabbage. The recipes are always inspired by our beautiful heritage but they are also contaminated by distant flavours and traditions, in a perfect balance.

Appetizers - bele' restaurant

ENTRÉE

Fried artichoke with parsnip cream, mountain pine essence
and chicory coffee crumble

€ 18

Mackerel with carrot cream,
sautéed radicchio
and saffron mustard

€ 16

Rabbit tuna with puntarelle salad, Taggiasca olives and bagnacauda

€ 14

first courses - nice restaurant

FIRST COURSES

Tagliolini creamed with butter and tamarind, with pear cream, fresh pears with Sichuan pepper and pecorino cheese

€ 16

Smoked Butter Risotto with Brussels Sprouts, Salmon Roe and Lime

€ 16

Onion and chestnut soup
with Lapsang tea, pickled ginger and thyme

€ 15

Spaghettoni “Benedetto Cavalieri” with fresh tomato and basil sauce

€ 15

seconds - nice restaurant

SECOND COURSES

Braised beef cheek with celeriac cream and anchovy crumble

€ 28

Octopus with chili dried tomatoes and alpine sow-thistle sauce, roasted and creamed Jerusalem artichoke

€ 27

Iberian pork pluma with 'nduja cream and roasted cauliflower in gremolada

€ 26

Cream of Broccoli Soup with Kohlrabi, Black Garlic and Horseradish and Roasted Broccoli Florets

€ 22

sweets - bele' restaurant

DESSERTS

Apple and buckwheat cake with coconut cream, elderberry liqueur and lime

€ 8

Creamy hazelnuts with bergamot pears and cocoa-sanded hazelnuts

€ 8

Sacher torte with rum and apricot vinegar syrup

€ 8