WHO WE ARE

Café-restaurant located in the historic center of Arona and housed in an ancient cloistered nunnery 15th century.

The kitchen offers sea fish and meat dishes, following the seasonality of the raw materials.

We add a small sushi card alongside these

and cocktail bar service.

Ancora 2

the kitchen

APPETIZERS

Zuppetta di moscardini con pomodoro San Marzano D.O.P., pane nero di segale 1,2,4,14,15
18
Tortino di cardo gobbo, baccalà mantecato, crema di patate ai porri, germogli 4,7,16
18
Tiepido di mare con patate, olive taggiasche e cannellini 2,4,14,15
20
Tartare di tonno, crema di burrata, insalatina di arance e sedano, maionese al wasabi e teriyaki 1,3,4,7,9,16
20
Uovo da galline felici a 65°, cialda di polenta, Bettelmatt fondente, briciole di guanciale, sapori dal bosco 3,7
( Fattoria Le Macchie di Paolo Parisi – PI )
18
Fassona piemontese al coltello, crema di robiola, tartufo nero pregiato e nocciole I.G.P. piemonte 7
18
Terra: Crudo di Cormòns 24 mesi, patè di anatra, giardiniera maison 1,7,9,
18

FIRST

Cacio e pepe ravioli with prawns, crunchy artichokes and shellfish bisque with carrots

Fresh tagliolini with asparagus, raw cuttlefish and ink drops

Mezzi paccheri monograno Sen. Cappelli sel Felicetti, bacon, vegetable brunoise with herbs on cream
basil peas

Potato gnocchi with Bra sausage, turnip greens and tarallo crumble

Carnaroli rice sel. Riserva San Massimo garlic chili oil, tuna roe and parsley powder

Pumpkin soup with “Ruggine” beer (brewery 1801 – Oleggio Castello -NO), roasted chickpeas with rosemary,
soy yogurt and black rice

SECONDS

Seared tuna with black sesame seeds, potato and saffron flan, soy

Cod escalope, coconut milk with ginger, citron, crumbs and black coral

Baked sea bass steak, stewed artichokes, quinoa and pistachio Sauternes sauce

Double cooked Iberian pork pluma, burrata cream and sea urchin sauce

Milanese veal cutlet with baked potatoes

Sirloin steak, vegetables, sauteed red potatoes and chimichurri sauce