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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.
Fennel,
Red Chicory, Pear, Sweet&Sour Red Onion, Walnuts,
Mustard and Honey Dressing
Low-Temperature cooked Egg, braised Cabbage, Black Truffle Cheese Fondue, Corn Chips
Creamed Cod, Black Cabbage, Potatoes Cream, Bread Croutons, Pepper drops
Toasted Panbrioche, braised Catalonia, Anchovies, Beetroot cream
Anchovies Fillet from Cantabric, Butter, Parsley and Garlic Sauce
Pink Tender Beef and Tuna Sauce
Hand-Chopped Raw Beef
Antipasto Piemontese: Spicy Tomino Fresh Cheese, Grilled Pepper, Veal with Tuna Sauce, Russian Salad, Parsley and Garlic sauce
Tajarin Pasta,Leeks Cream, Anchovies, Black Olives, roasted Cherry Tomatoes, fried Leeks
Potato Dumplings, Pumpkin cream, Chanterelle Mushrooms, Smoked Pecorino Cheese Fondue, Pumpkin Seedes
Braised Beef with Barbera Wine Sauce, Seasonal Vegetables
Pork Knuckle, Mashed Potatoes, Seasonal Vegetables
Selection of Cold Cuts from the Italian Tradition
Selection of Mixed Cheese from Raw Cow, Sheep and Goat Milk, Honey, Dry Fruits and Hazelnuts
Selection of Cold Cuts from the Italian Tradition and Mixed Cheese from Raw Milk
Prosciutto crudo from Cuneo DOP, Raw Milk Cheese “Giallina”
Citrus Semifreddo, Citrus Marmelade, Vermouth Reduction
Almond Biscuit and Chocolate Bonet, Almond Biscuit Crumble, Salted Caramel
Pear and Ricotta Cake, Pear Compote, Red Wine Sauce
Chestnut and Grape Cake, Gianduja Chocolate Mousse
Hazelnut Cake, Sabajon Mousse
Hazelnut Biscuits with a Glass of Passito Moscato Wine
Giandujotto Pepino
Selection of Artisan Ice Cream
Low-Temperature cooked Egg, braised Cabbage, Black Truffle Cheese Fondue, Corn Chips
Creamed Cod, Black Cabbage, Potatoes Cream, Bread Croutons, Pepper drops
Toasted Panbrioche, braised Catalonia, Anchovies, Beetroot cream
Anchovies Fillet from Cantabric, Butter, Parsley and Garlic Sauce
Pink Tender Beef and Tuna Sauce
Hand-Chopped Raw Beef
Antipasto Piemontese: Spicy Tomino Fresh Cheese, Grilled Pepper, Veal with Tuna Sauce, Russian Salad, Parsley and Garlic sauce
Tajarin Pasta,Leeks Cream, Anchovies, Black Olives, roasted Cherry Tomatoes, fried Leeks
Potato Dumplings, Pumpkin cream, Chanterelle Mushrooms, Smoked Pecorino Cheese Fondue, Pumpkin Seedes
Braised Beef with Barbera Wine Sauce, Seasonal Vegetables
Pork Knuckle, Mashed Potatoes, Seasonal Vegetables
Selection of Cold Cuts from the Italian Tradition
Selection of Mixed Cheese from Raw Cow, Sheep and Goat Milk, Honey, Dry Fruits and Hazelnuts
Selection of Cold Cuts from the Italian Tradition and Mixed Cheese from Raw Milk
Prosciutto crudo from Cuneo DOP, Raw Milk Cheese “Giallina”
Citrus Semifreddo, Citrus Marmelade, Vermouth Reduction
Almond Biscuit and Chocolate Bonet, Almond Biscuit Crumble, Salted Caramel
Pear and Ricotta Cake, Pear Compote, Red Wine Sauce
Chestnut and Grape Cake, Gianduja Chocolate Mousse
Hazelnut Cake, Sabajon Mousse
Hazelnut Biscuits with a Glass of Passito Moscato Wine
Giandujotto Pepino
Selection of Artisan Ice Cream