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valtellina

Livigno bresaola “Santa” or carpaccio [12-15€]

Bresaola from Livigno from our trusted butcher

Egg tagliolini pasta with porcini mushrooms [13€]

Sciatt fried battered cheese balls with chicory and pear [12€]

Valtellina pizzoccheri in the traditional stone pot [14€]

Gluten-free pizzoccheri (on reservation) [16€]

Manfrigole [12€]

local buckwheat pancakes filled with local cheese

Taragna or Straight Polenta

(senza formaggio e senza burro) dalla farina del molino Zamboni di Colorina (SO)
con salmì [17€]
con formaggi locali di malga [13€]
con funghi porcini trifolati [16€]

Starter

Pigeon breast [25€]

Foie gras pâté, chocolate wafer, raspberry and its fried leg

Venison Tartare [22€]

whole wheat focaccia, crème fraîche, marrow and buckwheat

Baby vegetables [18€]

in lemon thyme osmosis, Parmesan cheese zabaglione, toasted yeast cream, black olive ground and vegetable charcoal

Fried Polenta ingot [15€]

aby shallot with raspberry vinegar, sweet gorgonzola cheese mayonnaise, porcini mushroom ragù, marinated egg yolk cream and popcorn

Scallop nuts [25€]

in a guanciale crust, with vanilla flavored cauliflower cream, toasted cauliflower, and fig barbecue sauce

Pasta dishes

Risone [16€]

Cooked in fish stock with vegetable charcoal, Vicenza-style creamed cod and leek umami

Risotto [18€]

“Tenuta Margerita” risotto with mountain saffron, pastrami, chive pesto and drizzling of tuna sauce

Raviolo [20€]

thirty-egg yolk pasta filled with eggplant parmigiana, 30-month aged Parmigiano cheese cream, basil oil, and Altamura bread crouton

Spaghetto [18€]

with yellow datterino tomato, piccadilly tomato cream, cherry tomato powder, green bean and rocket emulsion, smoked ricotta cheese snow

Malfatti [15€]

Pan-fried bread gnocchi with Scimudin cheese fondue, sparkling blueberries, goose speck carpaccio and a dusting of cocoa

soups

Seared Red Shrimp [22€]

Roman-style veal tripe, and shrimp bisque

Ramen 2.0 [20€]

beef consommé, Valtellina rye noodles, black pig belly, and soft-boiled egg

Potatoes & Mushrooms [15€]

“Potato and mushroom velouté, ricotta tufts with parsley, and wholegrain bread wafer

Second Courses-Meat

Beef fillet [35€]

In porcini mushrooms breadcrumb crust, Anna style potato millefeuille, balsamic vinegar shallots, ‘Grotta’ cheese fondue and brown sauce

White rabbit roll [26€]

stuffed with spinach and sun-dried tomato, hunter-style sauce, Mediterranean style morrel flan, and burrata cheese emulsion

Piglet cheek [30€]

Slow-cooked, mashed potato, marinated red shrimp, grilled baby leek and bisque reduction

Fried octopus tentacle [26€]

Butternut pumpkin purée, sautéed pak choi, and port wine reduction

Venison fillet [35€]

in chanterelle, walnut and juniper crust, polenta flan, fermented cranberry sauce, and buttered baby carrots

Veal Tongue [24€]

Boiled then grilled, green sauce dripping, “Margot” pickled vegetable bouquet, Casera cheese cream, and concentrated boiled broth

From the Gueridon

con salse e contorni a cura degli Chef: piatti da condividere

Roast-deer by Antonio [40€ a persona – min 2 persone]

Wellington style venison roast beef with smoked potato purée and buttered thyme carrots

Côte de Boeuf [5 .5€ ogni 100gr]

Fiorentina [7€ ogni 100 gr]

con salse e contorni a cura degli Chef – piatto da condividere

Various sizes, minimum weight about 1Kg

Second Courses-Fish

Norvegian cod slice [26€]

coated with buckwheat popcorn, beurre blanc sauce, parsley flavored oil, and grilled cauliflower

Fried octopus tentacle [26€]

Butternut pumpkin purée, sautéed pak choi, and port wine reduction

Dessert

Coffee tartlet [9€]

Hazelnut praline, cappuccino-flavored namelaka, and salted caramel dressing

Pavlova [8€]

meringue shell, mango and orange chutney, coconut cream, and passion fruit veil

Soufflè ai lamponi [10€]

Raspberry soufflé, raspberry filling, raspberry sorbet and crunchy raspberries

Caramelized whole wheat brioche [9€]

custard, caramelized apples and apple cream, fiordilatte ice cream, and mulled wine reduction

Chocolate “craquelin” bignè [8€]

61% chocolate cream, crispy raspberry jam, and peanut butter ganache

Dessert Flambé [da 25€]

Crêpes Suzette, peppered strawberries, flambéed banana

La boca l’è minga straca se la sè miga da vaca [10€]

Cheese desserts. Let yourself be guided in choosing between local, national and foreign cheeses.

We are open every day

a pranzo dalle 11.30 alle 14:15;
a cena dalle 18:00 alle 22:00

Contact us

‎+39 0342 198 0031

We are in the city center

Via Taglieda 58 – Livigno

Parking nearby

La Pòsa can be accessed directly from the pedestrian street, but at the same time, we are just a few meters from the main road which offers several car parks.

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    From this year, the Hotel Flora, which has hosted us for years, making us protagonists of the management of Là Pòsa, opens its doors to us in the management of the Hotel. We will therefore be happy to host you not only in the room, but also in the rest of the wonderful structure. In the Hotel you will find the same attention and courtesy that characterize our service. The Hotel Flora**** offers well-kept spaces: a splendid SPA with swimming pool, sauna and Turkish bath perfect for moments of relaxation and well-being; the rooms, furnished in elegant Alpine style, offer the warmth of mountain tradition combined with modern comfort, making your stay an experience of authentic refreshment immersed in the beauty of the Livigno Valley. We leave you the link to the site to discover all our services and the features of the Hotel Flora.

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