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Starters

Bone marrow with a small parsley salad 9
Beef tartare of local breed, garlic mayo, sliverskin onions and cheese 17/25
Mozzarella di Bufala14
Roasted hokkaido pumpkin, apples, hazelnuts from Piedmont, sauce hollandaise made with brown butter and horseradish 12
Potatoes cooked in olive oil, romesco sauce and boquerones 10

Main course

Oven baked eggplant with miso sauce, black garlic yoghurt and herbs 19
European flounder with herb infused Meunière sauce 26
Risotto with porcini- and forest mushrooms 22
Black Angus Sirloin, onion jam and roasted onions 34
Pasta rolls ’au gratin’ filled with Parma ham, ricotta, spinach, and with two sauces  24

Desserts

Paris-Brest, hazelnut ice cream, pralines and raspberries 13
Whipped lingonberry semolina porridge, with almond milk and meringue 9
Oven baked apple, salty caramel sauce with mascarpone sorbet 12
Burned pecorino cheese with honeycomb and nuts 9
Sorbet of the day 6
Espresso martini13

Sides 6€

Green salad with Pipsa’s best vinaigrette
French Fries, horseradish mayo and house ketchup
Crispy, fried polenta with parmesan cheese and rosemary
Kale salad with anchovy/parmesan sauce
Grilled broccolini with gribiche sauce