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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.
Green Beans, Fennel, Red Chicory, Boiled Eggs,
Roasted tomatoes, Yogurt and Chives Dressing
Hand-spun Piedmontese Buffalo Mozzarella, Carpion Vegetables, Eggplant Sauce
Low Temperature cooked Chicken, Spinach Sprout and Carrots Salad, Grape Juice and White Vinegar Dressing
Anchovies Fillet from Cantabric, Butter, Parsley and Garlic Sauce
Pink Tender Beef and Tuna Sauce
Hand-Chopped Raw Beef, Peanut Mayonnaise, Lemon Dressing
:Antipasto Piemontese: Tomino Fresh Cheese, Grilled Pepper, Veal with Tuna Sauce, Russian Salad, Parsley and Garlic sauce
Tajarin Pasta with Anchovies Sauce, Zucchine and Peppers Cream
Potato Dumplings, Pesto Basil, Tomato Sauce, Toma Piemontese Cheese Fondue, Toasted Pine Nut
Steam cooked Egg, Potato Foam, Chanterelle Mushrooms, Black Summer Truffle
Soup of the day
Braised Beef with Red Wine Sauce, Seasonal Vegetables
Sousvide Pork Fillet with Green 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, Hand-spun Piedmontese Buffalo Mozzarella
Ricotta and Peach Cake, Peach Sauce
Strawberry Semifreddo, Lime Sauce
Chocolate Panna Cotta, Rum Gel, Almond Biscuits Crumble
Hazelnut Cake, Sabajon Mousse
Hazelnut Biscuits with a Glass of Passito Moscato Wine
Selection of Artisan Ice Cream
Hand-spun Piedmontese Buffalo Mozzarella, Carpion Vegetables, Eggplant Sauce
Low Temperature cooked Chicken, Spinach Sprout and Carrots Salad, Grape Juice and White Vinegar Dressing
Anchovies Fillet from Cantabric, Butter, Parsley and Garlic Sauce
Pink Tender Beef and Tuna Sauce
Hand-Chopped Raw Beef, Peanut Mayonnaise, Lemon Dressing
:Antipasto Piemontese: Tomino Fresh Cheese, Grilled Pepper, Veal with Tuna Sauce, Russian Salad, Parsley and Garlic sauce
Tajarin Pasta with Anchovies Sauce, Zucchine and Peppers Cream
Potato Dumplings, Pesto Basil, Tomato Sauce, Toma Piemontese Cheese Fondue, Toasted Pine Nut
Steam cooked Egg, Potato Foam, Chanterelle Mushrooms, Black Summer Truffle
Soup of the day
Braised Beef with Red Wine Sauce, Seasonal Vegetables
Sousvide Pork Fillet with Green 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, Hand-spun Piedmontese Buffalo Mozzarella
Ricotta and Peach Cake, Peach Sauce
Strawberry Semifreddo, Lime Sauce
Chocolate Panna Cotta, Rum Gel, Almond Biscuits Crumble
Hazelnut Cake, Sabajon Mousse
Hazelnut Biscuits with a Glass of Passito Moscato Wine
Selection of Artisan Ice Cream