Every morning, in the patient room, we propose the two menus of the day, which our cooks elaborate always considering:
- the quality of the raw materials used
- the exclusion of saturated fats
- healthier cooking with low fat and salt content
- the rich use of raw vegetables as an appetizer and cooked vegetables
- the alternation of meat and fish
- the desserts of the house, delicate and light
- a rich variety of fresh fruit.
Three alternative menus are offered to guests who use the hotel class service.