The emotion of taste

BOOK WITH TASTE!

STORIES OF AUTHENTICITY, PASSION, NATURE

Godèzia restaurant

It’s a table that welcomes, excites, pampers. Celebrate the pleasure of good food, nature. Each dish is born from a deep care, from a passion that can be felt in the aroma, color and flavour.

It draws heavily from its garden on medicinal herbs, vegetables, edible flowers and vegetables. It has its roots in the Monferrato tradition, but looking ahead, with a contemporary spirit, mixing old and family recipes with creativity, resulting in an authentic and surprising taste experience. Each ingredient tells a story. Every dish is a gesture of love.

Our menu

Starters
First courses
Second courses
Desserts
TASTING MENU - ARBOREA 2

VITÈL TONNÉ

Veal with tuna sauce, veal jus drops, baby spinach flavored oil, caper powder

BATTUTA CLASSICA

Raw Fassona veal tartare, Caesar dressing, homemade caper bread

COTTI & CRUDI

Selection of Piedmontese cured meats, crunchy vegetable gardener

A SPASSO NELL'ERBA

Asparagus, Parmigiano Reggiano sauce,marinated egg yolk

ACETARIA

Mixed leaf salad, Salvacremasco cheese, caramelized apple, hazelnuts, sour celeriac and radish, beetroot extract

HORTUS MARIS

Creamy Cod and Mélisse, green pea cream, beetroot

HABITAT

Carnaroli risotto, goat's stracchino cheese, vegetable stock, lemon jelly

BAGNA NUOVA

Gragnano string, garlic sauce, pepper kimchi, anchovies

BIANCONIGLIO

Tagliatelle noodles with rabbit meat sauce, lemon and thyme

UMAMI PLIN

Plin veal ravioli in gravy

GUANCIA & RADICI

Veal cheek, carrot cream, spring onion and celeriac with a tangy finish

AGNELÔT & DESIRÉE

Lamb chops, red potato in double dip, chards

FARAONA ALLEGRA

Stuffed Guinea fowl, red berries in Malvasia wine coulis, wild asparagus

VALLI & MONTI

Special selection of three-milk cheeses, fruit compote, toasted Piedmont hazelnuts

EDEN CROCCANTE

Diplomatic cream in crispy puff pastry, strawberry jelly and sorbet and a shot of Mazzetti

GODEZIA

Creamy double chocolate and passion fruit sauce

MAMMA MIA

Apple cake, Chantilly custard, Marsala caramel

ZAVOIARDO

Moscato d’Asti zabaione, homemade Savoiardi biscuits

FIORDILATTE E...

Fiordilatte ice cream with chamomile essence

VERDE BRINA

Apple and celery sorbet

Leaf salad, Salva Cremasco, caramelized apple, celeriac and radish in vinegar, Piedmont hazelnuts, beetroot extract

Asparagus, Parmesan sauce, marinated egg yolk

Tagliolini with 50 egg yolks, red prawn tartare, bisque, burnt lemon

Stuffed Guinea fowl, red berries in Malvasia wine coulis, wild asparagus

Diplomatic cream in crispy puff pastry, strawberry jelly and sorbet and a shot of Mazzetti
Lunch from 12.30pm, Dinner from 7.30pm