The two menus at lunchtime and the small à la carte selection change frequently and are communicated on site.

We cook fresh with local and seasonal ingredients that we get from an organic farmer. His offer determines my menu. This philosophy sets liberating boundaries and is a contrast to today's omnipresent availability. Together with a few touches of flavor from Casa Loa's "old" homeland, Piedmont, the result is, for example, potato cakes with oven-baked red cabbage, blue miracle and hazelnut.


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