Menu
The Philosophy of Navedano
Chef Francesco Martignago’s cuisine is shaped by a contemporary vision, rooted in tradition and guided by the rhythm of the seasons. The dishes interpret the local territory without being confined by it, with selected ingredients and essential preparations that place the guest’s pleasure at the heart of the experience.
Choose your journey
Choose your beginning, your centre, your ending.
* Beverages and service excluded
Menu
The first gesture towards the table: light, curious, seasonal.
Tarte tatin di cipolla ✦ ✿
Cipolla bionda caramellata in sfoglia, salsa al Grana Padano DOP e riduzione di aceto balsamico.
Allergeni: 1, 7, 8, 9
Tartare di mare
Crudo di branzino al profumo di limone, zuppetta fredda di cetriolo e sedano, ravanello e ricotta di bufala.
Allergeni: 4, 6, 7, 10, 15
Angus iberico
Bresaola sottile, crumble al basilico e gelato al latte di capra fatto in casa.
Allergeni: 3, 7
Fiori di zucca e zucchine ✿
Fiori ripieni di formaggio Zincarlin e zucchine fritti in tempura con salsa al pomodoro giallo.
Allergeni: 1, 6, 7, 10
Fresh pasta and artisan dried pasta: the perfect balance between technique and ingredients.
Tagliolini
Pasta fresca all'uovo fatta in casa, bocconcini di scampi, bisque al cipollotto, pomodorini datterini gialli confit e semi di girasole tostati.
Allergeni: 1, 2, 3, 4, 6, 7, 9, 10, 11
Ravioli ✿
Pasta fresca all'uovo fatta in casa, ripiena di pesto di rucola, salsa ai pomodorini datterini arrostiti, ricotta di bufala e polvere di olive nere essiccate.
Allergeni: 1, 3, 6, 7, 8, 9, 10
Eliche ✦
Pasta trafilata al bronzo a lenta essiccatura, crema carbonara allo Zincarlin, croccante mortadella di fegato e pepe della Valle Maggia.
Il piatto contiene carne di maiale. Su richiesta la mortadella può essere sostituita con carne di manzo.
Allergeni: 1, 3, 6, 7, 9, 10
Every main course begins with a precise choice. Few ingredients, no compromise.
Branzino
Trancio scottato alla piastra, dadolata di zucchine al basilico e foglie di cappero, salsa alla puttanesca.
Allergeni: 4, 9
Millefoglie di parmigiana ✿
Strati di melanzane fritte che si alternano con fior di latte, crema di pomodoro rosso e julienne di basilico fresco su passata di pomodori gialli.
Allergeni: 1, 3, 6, 7, 9, 10
Agnello ✦
Tagliata di scamone in stile picanha, indivia belga arrostita alla paprika affumicata, cipolla rossa agrodolce, salsa senape e miele fatta in casa.
Allergeni: 3, 9, 10, 12
A dessert is not an ending. It is the memory that lingers.
Tiramisù del Navedano
Cupola di mascarpone con cuore di savoiardi al caffè, crumble e grué di cacao, salsa al caramello mou fatta in casa.
Allergeni: 1, 3, 5, 7, 8, 11, 12
Pavlova dello chef ✿
Guscio di meringa croccante fuori e morbido dentro, panna montata, frutti di bosco freschi e loro salsa.
Allergeni: 3
Inno al territorio ✦ ✿
Tartelletta di frolla con miele allo zafferano di Faloppio, namelaka al cioccolato bianco, more fresche locali e riduzione di aceto balsamico.
Allergeni: 1, 3, 5, 6, 7, 8
✦ Signature Dish — a distinctive expression of Navedano’s identity
✿ Vegetarian Dish
The cover charge is €8 and includes artisan bread, butter and homemade breadsticks. For food allergies or intolerances, our staff will be happy to assist you.
Pollo in creta del Navedano
A tradition opened before you
There is a moment at Navedano that our guests never forget. When the clay shell arrives at the table and is opened — slowly, with care — the aroma tells the story of five hours of cooking, aromatic herbs and over a century of history. Il Pollo in Creta is a dish made for sharing. It demands dedication and preparation: that is why it is available by reservation only, one week in advance. Not a restriction — a promise that something extraordinary will arrive at your table.
€140 for two people. Minimum 2 people
Reservation by Monday of your visit week
Allergens: 3, 6, 10
Signature Tasting Menu
A journey through flavours and textures for those who want to truly know us. Four courses built around the dishes that best express the identity of Navedano.
Antipasto
Tarte tatin di cipolla caramellata ✦
Primo
Eliche ✦
Secondo
Agnello ✦
Dessert
Inno al territorio ✦
95 per personBeverages and service excluded
Allergens
1. Cereals containing gluten2. Crustaceans and products thereof3. Eggs and products thereof4. Fish and products thereof5. Peanuts and products thereof6. Soybeans and products thereof7. Milk and products thereof, including lactose8. Nuts: almonds, hazelnuts, walnuts9. Celery and products thereof10. Mustard and products thereofe11. Sesame seeds and products thereof12. Sulphur dioxide and sulphites13. Lupin and products thereoi14. Molluscs and products thereof
In the event of food allergies and/or intolerances, please ask our staff, who will be happy to provide suitable information about our food and drinks.
Menu
The Philosophy of Navedano
Chef Francesco Martignago’s cuisine is shaped by a contemporary vision, rooted in tradition and guided by the rhythm of the seasons. The dishes interpret the local territory without being confined by it, with selected ingredients and essential preparations that place the guest’s pleasure at the heart of the experience.
Choose your journey
Choose your beginning, your centre, your ending.
* Beverages and service excluded
Menu
The first gesture towards the table: light, curious, seasonal.
Tarte tatin di cipolla ✦ ✿
Cipolla bionda caramellata in sfoglia, salsa al Grana Padano DOP e riduzione di aceto balsamico.
Allergeni: 1, 7, 8, 9
Tartare di mare
Crudo di branzino al profumo di limone, zuppetta fredda di cetriolo e sedano, ravanello e ricotta di bufala.
Allergeni: 4, 6, 7, 10, 15
Angus iberico
Bresaola sottile, crumble al basilico e gelato al latte di capra fatto in casa.
Allergeni: 3, 7
Fiori di zucca e zucchine ✿
Fiori ripieni di formaggio Zincarlin e zucchine fritti in tempura con salsa al pomodoro giallo.
Allergeni: 1, 6, 7, 10
Fresh pasta and artisan dried pasta: the perfect balance between technique and ingredients.
Tagliolini
Pasta fresca all'uovo fatta in casa, bocconcini di scampi, bisque al cipollotto, pomodorini datterini gialli confit e semi di girasole tostati.
Allergeni: 1, 2, 3, 4, 6, 7, 9, 10, 11
Ravioli ✿
Pasta fresca all'uovo fatta in casa, ripiena di pesto di rucola, salsa ai pomodorini datterini arrostiti, ricotta di bufala e polvere di olive nere essiccate.
Allergeni: 1, 3, 6, 7, 8, 9, 10
Eliche ✦
Pasta trafilata al bronzo a lenta essiccatura, crema carbonara allo Zincarlin, croccante mortadella di fegato e pepe della Valle Maggia.
Il piatto contiene carne di maiale. Su richiesta la mortadella può essere sostituita con carne di manzo.
Allergeni: 1, 3, 6, 7, 9, 10
Every main course begins with a precise choice. Few ingredients, no compromise.
Branzino
Trancio scottato alla piastra, dadolata di zucchine al basilico e foglie di cappero, salsa alla puttanesca.
Allergeni: 4, 9
Millefoglie di parmigiana ✿
Strati di melanzane fritte che si alternano con fior di latte, crema di pomodoro rosso e julienne di basilico fresco su passata di pomodori gialli.
Allergeni: 1, 3, 6, 7, 9, 10
Agnello ✦
Tagliata di scamone in stile picanha, indivia belga arrostita alla paprika affumicata, cipolla rossa agrodolce, salsa senape e miele fatta in casa.
Allergeni: 3, 9, 10, 12
A dessert is not an ending. It is the memory that lingers.
Tiramisù del Navedano
Cupola di mascarpone con cuore di savoiardi al caffè, crumble e grué di cacao, salsa al caramello mou fatta in casa.
Allergeni: 1, 3, 5, 7, 8, 11, 12
Pavlova dello chef ✿
Guscio di meringa croccante fuori e morbido dentro, panna montata, frutti di bosco freschi e loro salsa.
Allergeni: 3
Inno al territorio ✦ ✿
Tartelletta di frolla con miele allo zafferano di Faloppio, namelaka al cioccolato bianco, more fresche locali e riduzione di aceto balsamico.
Allergeni: 1, 3, 5, 6, 7, 8
✦ Signature Dish — a distinctive expression of Navedano’s identity
✿ Vegetarian Dish
The cover charge is €8 and includes artisan bread, butter and homemade breadsticks. For food allergies or intolerances, our staff will be happy to assist you.
Pollo in creta del Navedano
A tradition opened before you
There is a moment at Navedano that our guests never forget. When the clay shell arrives at the table and is opened — slowly, with care — the aroma tells the story of five hours of cooking, aromatic herbs and over a century of history. Il Pollo in Creta is a dish made for sharing. It demands dedication and preparation: that is why it is available by reservation only, one week in advance. Not a restriction — a promise that something extraordinary will arrive at your table.
€140 for two people. Minimum 2 people
Reservation by Monday of your visit week
Allergens: 3, 6, 10
Signature Tasting Menu
A journey through flavours and textures for those who want to truly know us. Four courses built around the dishes that best express the identity of Navedano.
Antipasto
Tarte tatin di cipolla caramellata ✦
Primo
Eliche ✦
Secondo
Agnello ✦
Dessert
Inno al territorio ✦
95 per personBeverages and service excluded
Allergens
1. Cereals containing gluten2. Crustaceans and products thereof3. Eggs and products thereof4. Fish and products thereof5. Peanuts and products thereof6. Soybeans and products thereof7. Milk and products thereof, including lactose8. Nuts: almonds, hazelnuts, walnuts9. Celery and products thereof10. Mustard and products thereofe11. Sesame seeds and products thereof12. Sulphur dioxide and sulphites13. Lupin and products thereoi14. Molluscs and products thereof
In the event of food allergies and/or intolerances, please ask our staff, who will be happy to provide suitable information about our food and drinks.
