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UVE Restaurant seeks to respect the flavours of the past, while looking towards the future.
The elegant, sophisticated setting is also pleasantly relaxing and laid-back, allowing guests to appreciate the attention to detail, exquisite service and a passion for hospitality and cooking.
Our constant commitment is to taking guests on a fascinating, clearly defined gourmet journey, in which our sole aim is customer satisfaction.
UVE boasts an enthusiastic team ready to create a magical atmosphere, to make your every occasion a unique experience.
This UVE experience is evident even in the smallest details; it’s the art of making guests feel good, with courtesy and finesse.
Everything we do comes naturally and effortlessly to us: attention to detail, comfort and a warm welcome. Sometimes just a smile can make all the difference.
Classic and contemporary
Tradition teams with innovation, creating new combinations with a striking emotional impact.
Technique
Our dishes experiment with form rather than substance, offering a respectful take on tradition and a dedicated, impassioned, precise approach to innovation.
We believe it’s our dishes that say who we are. It’s our food that illustrates our vision of cooking
The chef
“The essence of liberty has always lain in the ability to choose as you wish to choose, because you wish so to choose.” Isaiah Berlin
We offer you that liberty.
When you wish.
As you wish.
As you wish.
Vegetables Caponata, Toasted Country Bread
Goat cheese salad with honey, walnuts and hazelnuts
Pink Tender Beef and Tuna Sauce
Hand-Chopped Raw Beef, Horseradish, Yogurt
Anchovies Fillet from Cantabric, Butter, Parsley and Garlic Sauce
Antipasto Piemontese: hot spicy fresh cheese, grilled pepper, veal with tuna sauce, steamed tongue, parsley and garlic sauce, red sauce
Goat cheese salad with honey, walnuts and hazelnuts
Pink Tender Beef and Tuna Sauce
Hand-Chopped Raw Beef, Horseradish, Yogurt
Anchovies Fillet from Cantabric, Butter, Parsley and Garlic Sauce
Antipasto Piemontese: hot spicy fresh cheese, grilled pepper, veal with tuna sauce, steamed tongue, parsley and garlic sauce, red sauce
Tajarin Pasta, Anchovies, Fresh Tomatoes, Capers Bread Crumb
Agnolotti “Plin” filled with Ricotta and Spinach, Mediterranean Sauce
Potatoes Dumplings, Sausage Ragout, Wine Reduction
Vegetables Minestrone
Potatoes and Green Peas Cream Soup
Egg, Piemontino Cheese Mousse, Asparagus, Bread Croutons and Hazelnuts
Cheek Beef Stew in Nebbiolo Wine
Pork Filet with Prunes, Vermouth Reduction, Potatoes Gateau
Selection of Cold Cuts from the Italian Tradition, Vegetables in Oil
Selection of Mixed Cheese from Raw Milk
Prosciutto crudo from Cuneo DOP , Raw Milk Parmesan “Giallina”
Selection of Cold Cuts and Mixed Cheeses from the Italian Tradition
White and Dark Chocolate Parfait, Red Fruit Sauce
Tiramisù
Strawberry, Lime Yogurt Mousse
Lemon Cake, Diplomat Cream, Almond Brittle
Giandujotto Pepino
Fruit Platter
Selection of Artisan Fruit Sorbet and Ice Cream
Hazelnut Biscuits with a Glass of Passito Moscato Wine