food Menu

The numbers in brackets next to the name of the dish correspond to the allergens, substances or products that cause allergies or intolerances.

THE N.14 FOOD ALLERGENS ARE LISTED AT THE BOTTOM:

1. GLUTEN: cereals, wheat, rye, barley, oats, spelt, kamut, including hybridized derivatives;
2. CRUSTACEANS: marine and freshwater: prawns, scampi, lobsters, crabs and the like;
3. EGGS AND DERIVATIVES: eggs and products containing them such as: mayonnaise, emulsifiers, egg pasta;
4. FISH: food products in which fish is present, even if in small percentages;
5. PEANUTS AND DERIVATIVES: packaged snacks, creams and condiments that contain even small doses;
6. SOY: derived products such as: soy milk, tofu, soy spaghetti and the like;
7. MILK AND DERIVATIVES: any product in which milk is used: yoghurt, biscuits, cakes, ice cream and various creams;
8. NUTS: almonds, hazelnuts, walnuts, cashew nuts, pecans, cashews and pistachios;
9. CELERY: both in pieces and in preparations for soups, sauces and vegetable concentrates;
10. MUSTARD: it can be found in sauces and condiments, especially in mustard;
11. SESAME: whole seeds used for bread, flour even if they contain it in a small percentage;
12. SULFUR DIOXIDE AND SULPHITES: foods in vinegar, in oil and in brine, jams, dried mushrooms, preserves, etc.;
13. LUPINI: present in vegan foods in the form of: roasts, salami, flour and similar;
14. MOLLUSCS: scallops, razor clams, scallops, mussels, oysters, limpets, clams, cockles, etc.

Our dishes may contain allergens, always inform the staff of any allergies or food intolerances.