Checking availability
Your reservation will be confirmed in a separate email after your request.
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.
Red Chicory, Fennel, Artichokes,
Walnuts, Mustard and Honey Dressing
Cod creamed with Potatoes, Red Pepper coulis, Black Olives Crumbs, Corn Chips
Anchovies Fillet from Cantabric, Butter, Parsley and Garlic Sauce
Hand-Chopped Raw Beef, Salted Butter and Hazelnut,Oil and Ginger Dressing
Antipasto Piemontese: Tomino Fresh Cheese, Grilled Pepper, Veal with Tuna Sauce, Russian Salad, Parsley and Garlic sauce
Tajarin Pasta, Butter and Anchovies Cream Sauce, Roaste Cherry Tomatoes, Lemon and Thyme Breadcrumbs
Potato Dumplings, Castelmagno Cheese and Chives Fondue, Sautéed Artichokes
Steam cooked Egg, Potato and Spinach foam, crunchy Baroletta
Soup of the Day
Braised Beef with Barbera Wine Sauce, Seasonal Vegetables
Sousvide Pork Fillet with Sichuan Pepper, Potatoes Cake
Selection of Cold Cuts from the Italian Tradition
Selection of Mixed Cheese from Raw Cow, Sheep and Goat Milk, Honey and Dry Fruits
Selection of Cold Cuts from the Italian Tradition and Mixed Cheese from Raw Milk
Prosciutto crudo from Cuneo DOP, Raw Milk Cheese “Giallina”
White Chocolate and Ginger Semifreddo, Vermouth Reduction
Cinnamon Cannolo, Ricotta Cheese and Pear
Toasted Plumcake, Hazelnut Mousse, Cocoa Coulis
Madernassa Pear cooked in Red Wine, Cinnamon, Cloves
Chocolate Panna Cotta, Almond Biscuits Crumble, Rhum Gel
Hazelnut Cake, Sabajon Mousse
Hazelnut Biscuits with a Glass of Passito Moscato Wine
Selection of Artisan Ice Cream
Cod creamed with Potatoes, Red Pepper coulis, Black Olives Crumbs, Corn Chips
Anchovies Fillet from Cantabric, Butter, Parsley and Garlic Sauce
Hand-Chopped Raw Beef, Salted Butter and Hazelnut,Oil and Ginger Dressing
Antipasto Piemontese: Tomino Fresh Cheese, Grilled Pepper, Veal with Tuna Sauce, Russian Salad, Parsley and Garlic sauce
Tajarin Pasta, Butter and Anchovies Cream Sauce, Roaste Cherry Tomatoes, Lemon and Thyme Breadcrumbs
Potato Dumplings, Castelmagno Cheese and Chives Fondue, Sautéed Artichokes
Steam cooked Egg, Potato and Spinach foam, crunchy Baroletta
Soup of the Day
Braised Beef with Barbera Wine Sauce, Seasonal Vegetables
Sousvide Pork Fillet with Sichuan Pepper, Potatoes Cake
Selection of Cold Cuts from the Italian Tradition
Selection of Mixed Cheese from Raw Cow, Sheep and Goat Milk, Honey and Dry Fruits
Selection of Cold Cuts from the Italian Tradition and Mixed Cheese from Raw Milk
Prosciutto crudo from Cuneo DOP, Raw Milk Cheese “Giallina”
White Chocolate and Ginger Semifreddo, Vermouth Reduction
Cinnamon Cannolo, Ricotta Cheese and Pear
Toasted Plumcake, Hazelnut Mousse, Cocoa Coulis
Madernassa Pear cooked in Red Wine, Cinnamon, Cloves
Chocolate Panna Cotta, Almond Biscuits Crumble, Rhum Gel
Hazelnut Cake, Sabajon Mousse
Hazelnut Biscuits with a Glass of Passito Moscato Wine
Selection of Artisan Ice Cream