Groven - Reservar uma mesa

It seems banal, obvious, obvious to say that having lunch with mixed boiled meat is ultimately a dish that all chefs know how to make. It is not so. At Alan 's this dish is extraordinary, because as in all his creations he uses accuracy, product quality and above all great precision. The sauces that accompany the dish are the final highlight. Gualtiero Marchesi the great master used to say that cooking is not the basis of my ambition but a way to express myself . Alan achieves these results because he expresses all his talent in the kitchen. A necessary mention also to the service staff in the room, who are always attentive.

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today we have come to lunch here and enjoy everything to the full. starting with a flourish of francia corta sekt, my brother and his friend order the large menu with several cures: venison carpaccio goose leber paté gnocchi with venison sauce. tagliata of rendeer with spezle, marroni, red cabbage, pear steamed in red wine. cheese plate chocolate mousse tart but I couldn't pamper is such an impressive menu, so I decided for a venison ravioli suppe with various mushrooms, a real tasty egg. as a main course I had a rendezvous snell wrapped in lardo di colonnata by late zle, marroni, red cabbage and red wine birne.

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Visited during the ibex review. Ambience, service, but above all food above average. Highly recommended.

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Always very good food and excellent service! Thanks. Always good and excellent service! Grazie mille.

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The best roe deer saddle I've ever eaten. High prices but worth it. Very charming place.

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