 |
 |
 |
WE ARE WHAT WE EAT
Welcome to the new Phoenix
The Phoenix restaurant, run by chef and owner Sandro Ostorero, after the renovation in May of 1987 the inn with inn run by the grandmother Josephine.
For four generations, my mother's family has always sought to feed and the happiness of its customers.
The Phoenix restaurant, run by chef and owner Sandro Ostorero, after the renovation in May of 1987 the inn with inn run by the grandmother Josephine.
For four generations, my mother's family has always sought to feed and the happiness of its customers.
From 1 February 2016 the restaurant is transformed into a vegetarian.
After 30 years you need a change. To taste our dishes which will, as far as possible, from natural raw material, organic or biodynamic will not have to become a vegetarian,
but for a day, curious to a food healthier and more respectful of our environment.
The kitchen
My kitchen is not bound to any ideology or worldview, simply I like to cook vegetarian.
"Vegetarian" vegetus from the Latin meaning: healthy, vigorous, full of life energy. Eating healthy for the sake of health.
My dishes are packed with passion and help me to love my Work: the recipes have purely roots and Mediterranean ingredients with fun "tips" from the world, discovered during my travels, passion second only to the kitchen!
In my course I try to add to the pleasure a fair balance nutrition.
Sandro Ostorero
Recipes
MENU OF THE DAY 17-03-2025
We inform our customers that the TODAY restaurant is closed for the day.
| APPETIZERS | Portion | Half Portion |
|---|---|---|
| Truset, patate di Mocchie , zucca, antica mela di Maffiotto, misticanza di semi e salsa di avocado C V | € 12 | € 7 |
| Agretto con ricotta di bufala allo zafferano e fiori del cappero C L | € 12 | € 7 |
| quiche ai porri di Cervere con fonduta di toma di Condove al timo U C L | € 12 | € 7 |
| Crocchette* di topinanbur con ketchup fatto in casa U | € 12 | € 7 |
| Parmigiano Reggiano DOP BIO stagionatura 80 mesi F.lli Brugnoli con balsamico di fichi e grissino alla senape L | € 9 | € 0 |
| FIRST PLATE | Portion | Half Portion |
|---|---|---|
| Riccia Masseria Olimpo cacio, pepe e polvere di peperone crusco L | € 12 | € 7 |
| agnolotti vegetali al burro e salvia U L | € 14 | € 8 |
| Gnocchi di patate di Mocchie e segale con broccoli, olive taggiasche e capperi di Salina V | € 14 | € 8 |
| Risotto ai carciofi spinosi del Sulcis e stracciatella C L | € 14 | € 8 |
| MAIN PLATE | Portion | Half Portion |
|---|---|---|
| Carciofi fritti alla Giudia C V | € 14 | € 8 |
| uovo alla milanese su asparagi al burro U L | € 16 | € 9 |
| capunet vegetariani con olio ai funghi trombette U C L | € 14 | € 8 |
| Polpettine vegetali in umido su crema di polenta da antichi mais U C L | € 14 | € 8 |
A 5-course journey, plus a dessert, born from our creativity and philosophy;
to make you discover the world of vegetarian flavors.
The menu will be created only for the entire table.
The cost of the menu is 35 euros excluding drinks
50 euros with matching wine by glass
The Wines
For years we offer our customers a wide selection. Our paper It offers a wide range of products ranging from the territory to Piedmont, the Italian regional and world wines with a predilection for French wines.
Over time, as for the kitchen, we try to select more producers vinify in a natural, organic and, even better, biodynamic.
The passion for wine led me to create a wine for sale to public, in which you will be recommended or you can taste the product chosen in a dedicated environment.
The Winery
| Find Us | |||||||||||||||||||||||||||||||||||||||||||||||||
| Via Magnoletto 18 (Strada per Mocchie), 10055 Condove (TO) | |||||||||||||||||||||||||||||||||||||||||||||||||
|
|
+39 011 96 43 392 | ||||||||||||||||||||||||||||||||||||||||||||||||
|
|
info@ristorantephoenix.com | ||||||||||||||||||||||||||||||||||||||||||||||||
| Timetables | |||||||||||||||||||||||||||||||||||||||||||||||||
|
|||||||||||||||||||||||||||||||||||||||||||||||||
| Follow Us | |
| Receive the News Sign up for our newsletter to Events and News. |
|
