It is led by chef Ernesto Tonetto. Every day he introduces something new, letting himself be inspired by the products offered by the territory surrounding the hotel (the woods and pastures of the Valsessera, the Alpine area and the Po Valley) with forays into the Ligurian Apennines. A rich environment, an endless source of inspiration for his recipes.

The restaurant hall is dominated by a large fireplace that warms the atmosphere of lunches and dinners with its fire. The furnishings are still those designed by Luigi Vietti, the architect famous for his work on the Costa Smeralda and Cortina, who designed the hotel in 1963, conceived according to the canons of Alpine tradition and harmony with the environment. Also not to be forgotten is the cosy bistro area, the ideal place for a quick but tasty lunch break.

La nostra proposta di piatti Pasquali in aggiunta al menù

Our menu

STARTERS

Biellese pallet, horseradish, sweet and sour vegetables 13 €

‘Paletta di Coggiola’ is a traditional cured pork shoulder, cooked and served with horseradish shavings and sweet and sour vegetables – a journey into Biella’s culinary heritage.

‘Maccagno’ cheese pie 13 €

Flan made with Maccagno cheese (DOP – PAT), served with grilled zucchini scented with wild mint.

Egg 62° 15 €

Soft-centered egg cooked at 62°C, served with baby spinach salad and prized summer black truffle.

Vitel tonnè 17 €

Milk-fed veal from Canavese (IGP), slow-cooked and served with tuna sauce and caper powder.

Bucaneve’s tasting board – A taste of the region 18 €

A selection of local DOP cured meats and cheeses, served with locally sourced honey.

FIRST COURSE

Spaghetti with pecorino cheese and black pepper 13 €

Durum wheat semolina pasta with pecorino and black pepper, served over braised lettuce.

Zucchini and zucchini flower risotto 15 €

Carnaroli rice (DOP) from Tenuta Castello di Desana, with fresh zucchini and zucchini flowers, creamed with ricotta and finished with candied lemon zest.

Tagliolini with spring onions and cherry tomatoes 15 €

Fresh pasta with pecorino cheese, spring onions, slow-cooked cherry tomatoes and fresh basil.

Ravioli del Plin with white butter and tomato sauce 17

Fresh egg and semolina pasta filled with minced beef, slowly braised, served with white butter and tomato sauce.

Potato gnocchi with rabbit and wild fennel 17 €

Handmade potato gnocchi with rabbit ragù, flavoured with fresh fennel.

MAIN COURSE

Grilled trout with thyme 19 €

Trout, served open and deboned, with potato chips and grilled seasonal vegetables.

Low-temperature cod with cherry tomatoes 19 €

Salad of cod cooked at low temperature, garnished with cherry tomatoes.

Sliced beef with herbs 24 €

Sliced Fassona beef (IGP), seasoned with a blend of aromatic herbs (thyme, marjoram, rosemary, and sage), served on a bed of mixed salad and rustic potatoes.

Veal cheek with cherries 22 €

Piedmontese Fassone IGP cheek braised in Barolo and cherries, with grain mustard.

Fassona burger with red onion jam 18 €

300g grilled Fassona beef (IGP), topped with sweet red onion jam, tomato, Piedmontese toma cheese (DOP), and rustic potatoes.

Cotoletta alla milanese 17 €

Breaded veal cutlet, fried in clarified butter.

OUR POLENTA

Piedmont-style Polenta Concia 12 €

Comfort food that warms the heart and satisfies the palate: slow-cooked polenta creamed with melted cheese (Toma DOP).

Polenta, cheese fondue and egg 15 €

Coarse-ground Beura polenta served ‘firm’, topped with a fondue of Piedmontese cheeses (DOP) and a fried egg.

Polenta & Stew 20 €

Coarse-ground Beura polenta diced Piedmontese veal flavoured with aromatic herbs.

SIDE COURSES

Mixed salad 6 €

Mixed green salad, seasonal.

Rustic fried potatoes with sauces 6 €

Hand-cut, skin-on potatoes, deep fried.

Grilled vegetables 6 €

Fennel, bell peppers, zucchini and eggplant.

Boiled vegetables 7 €

A selection to choose from: Swiss chard, leafy greens, asparagus, artichokes, fennel, zucchini, green beans.

OUR DESSERTS

70% dark chocolate ‘Gonfiotto’ 9 €

A dessert that needs no introduction: a warm chocolate cake with a soft, warm center.

Gratinated wild berries with zabaione and vanilla ice cream 12 €

The creaminess of zabaione meets the bold flavor of wild berries and the sweet freshness of vanilla ice cream: a treat for connoisseurs.

Bonèt with Ratafià 7 €

A traditional spoon dessert made with dark chocolate and amaretti, enhanced by the historic Piedmontese fruit liqueur, Ratafià.

Hazelnut semifreddo 9 €

A creamy, chilled dessert with a soft, velvety texture, made using IGP Piedmont hazelnuts.

Warm apple pie with vanilla ice cream 8 €

A dessert that accompanies the end of the meal with an extra smile, homemade vanilla ice cream.

Sweet & savory from the Biellese Alps 12 €

A selection of DOP cheeses from our valleys, served with delicious local homemade jams (wild berries, blackberries, raspberries, cherries).

For those with allergies and intolerances
We will be attentive to your every request and need. Please do not hesitate to let us know

Born on the shores of Lake Maggiore, chef Ernesto Tonetto, after working in the finest starred restaurants around the world, chose the Albergo Ristorante Bucaneve in Bielmonte to return to his native Piedmont. Attentive to his customers’ needs, for the chef the kitchen is part of his home and the team is part of his family.

Speciale Pasqua 2025

ANTIPASTO

Uovo in camicia su carciofo fritto e tartufo nero pregiato estivo 16 €

PRIMO

Risotto alla borragine, ricotta e scorza di limone 16 €

SECONDO

Capretto al forno alle erbe aromatiche con verdure grigliate e patate rustiche 24 €

DOLCE

Semifreddo al profumo di colomba con salsa di agrumi 7 €