03/08/2026
Cotoletta, done properly.
Chicken is often used as the cheaper alternative, but we make our Cotoletta Alpina with British rose veal, topped with Negrini speck aged for at least six months and finished with melted Gorgonzola.
Rich, crisp and full of flavour — exactly as it should be.
Available at lunch, Wednesday to Saturday.
Book a table, or order for takeaway or local delivery through our website.