Our new seasonal menu celebrates fresh ingredients, bold flavors, and a deep love for Italian culinary tradition. Local produce meets Mediterranean inspiration in a symphony of freshness and creativity.
Starters
The bowl of Osteria 31
Mixed seasonal salads and raw vegetables
The Sea bass ceviche
Amarillo tiger’s milk, yuzu pearl, duo of Peruvian corn, ponzu gel, roasted avocado, coriander and onions
The vegetable ceviche
Rocoto tiger’s milk, passion fruit pearl, hearts of palm, fermented vegetables from Osteria 31, Eryngii, Enoki and button mushrooms, avocado gel, coriander and onions
The autumnal soup with local squashes, spelt, and lentils
Local squash, spelt and lentils, leeks, chestnuts, garlic and wild oregano croutons, pumpkin seeds, flax seeds and chives
Primi piatti
The Paccheri with beef ‘Genovese’ sauce
Fresh pasta, slow-braised beef with onions, candied tomatoes, and 30-month-aged Parmigiano Reggiano
The Spaghetti with five tomatoes
Homemade spaghetti, fresh, candied and dried tomatoes, umami sauce, basil, and 30-month-aged Parmigiano Reggiano
The Pappardelle with Jorat wild boar Bolognese
Homemade fresh pasta, minced wild boar from Jorat (VD), homemade tomato sauce, Pecorino Romano
The lasagna with black truffle and wild mushrooms
Homemade cocoa pasta, mixed mushrooms, black truffle (Tuber uncinatum), Voatsiperifery pepper béchamel
The "Square spaghetti ‘all’Assassina’ with N’duja"
Homemade fresh pasta with tomato and Crusco peppers, Calabrian N’duja, homemade tomato sauce, stracciatella from Cuarnens (VD), pepper umami ‘MoJo’ style
The plates
The Vaud-style shredded game shepherd’s pie
Shredded Vaud game (wild boar, venison, or deer depending on availability), creamy mashed potatoes
The Diamant’ beef medallion tagliata with porcini mushrooms
Beef sirloin tagliata, porcini mushrooms with parsley, seasonal vegetable medley, risotto with 30-month-aged Parmigiano Reggiano
The Royal cod poached in dashi
Royal cod loin fillet, dashi broth, katsuobushi flakes, pumpkin purée with yuzu and white miso, squid ink tuile, mushroom wok, spicy sesame oil
The Crispy chicken burger
Homemade bun, panko-breaded chicken fillet, tarragon aioli, jalapeño guacamole, homemade kimchi, onions, tomatoes and lettuce, served with a small salad and local fries
The Eggplant parmigiana
Fried eggplant, tomato sauce, mozzarella, Parmigiano Reggiano, basil
Desserts
Traditional tiramisu
Tiramisu with whisky cream and caramelized chestnuts
Hazelnut, pear and apple crumble, served with Gruyère double cream ice cream
Tonka bean and lime panna cotta, with figs and raisins sautéed in Porto
The ice creams and sorbets
Welcome to autumn, welcome to Osteria 31.
