Hotel Assietta Bar
One of the most popular meeting places in Sauze d’Oulx, the Assietta’s bar offers a truly Italian experience whether you sit outside on the sun terrace with a glass or two of prosecco, or meet your friends for a cappuccino and brioche inside. Our Aperitivi hour offers a delicious buffet while giving you a chance to meet a variety of locals…….
Lunch is available each day in the bar and snacks – from panini to pizza along with our tempting brasserie menu – are also available throughout the day.
La Stube Pizzeria & Restaurant
Our restaurant and pizzeria offer a good choice of lunchtime and evening meals including our specialities such as raclette, T-steak and wild boar t-bone steak, risotto and spaghetti dishes plus filled panini, baguettes and salads.
Wines: we stock many Piemonte and other Italian wines from Barolo to Barbaresco plus champagne, liquors and beers.
See the sample menu below.
ANTIPASTI/STARTERS
Dried cured venison with warm Boscaiolo cheese
Mocetta di cervo con Boscailo all piastra
Grilled goats cheese on a crust of polenta and californian prunes
Formaggio di chevre all piastra su crostone di polenta e prugne californiane
Pumpkin flowers filled with ricotta cheese with a spicy honey sauce
Fiori di zucca ripieni di ricotta con salsa al miele piccante
PRIMI/FIRST COURSES
Wholegrain pasta with monkfish ragu seasoned with thyme
Calamarita di grano duro con ragout di rana pescatrice al timo
Fusilli pasta with a duck ragu
Fusilli di gragnano al ragout d’anatra
Gragnano spaghetti bolognese
Spaghetti di gragnano all cabonara (con guanciale)
SECONDI/MAIN COURSES
Filletti di trota al gratin verde con slasa di vongole e patate bollite
Fillet of trout au gratin served with clam sauce and boiled potatoes
Wild boar t-bone steak with roast potatoes
Costata maremmana preparata con erbette e patate al forno
Piemonte t-bone steak with roast potatoes
Costata di Fassone con patate al forno
Beef tenderloin with bacon served with sauteed vegetables and thyme
Filleto di Fassone in fasce di lardo con verdure spadellate al timo
Chard casserole with baked tom cheese
Terrina di bettole e toma gratinata
Duck breast with pistachio shavings on a bed of rosti potatoes with orange sauce
Petto d’anatra con granelli di pistacchio su rosti di patate e salsa d’arancia
Salted cod fillet with pureed pumpkin and chestnuts soaked in Barbera
Filetto di baccalà con pure di zucca e castagne al Barbera
