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Entering San Tommaso 10 also means going back through the history of Lavazza, a company that has made the commitment to excellence and research a true vocation.

While the coffee corner is the San Tommaso 10 “calling card”, with blends to recount our story and the historic counter welcoming guests with haute cuisine creations that win over palates, the sophisticated and intimate dining room, which can seat 30, offers insight into the history of Lavazza’s focus on communications.



On the walls, the most representative images — from Paulista to Carmencita, as well as the calendars made for us by the world’s greatest photographers, such as Newton, Leibovitz and LaChapelle — recount the multifaceted world of coffee. This is an enthralling setting that, by conveying our passion and the ongoing evolution of taste, beautifully highlights our chefs’ creations.

Spaghetti with sesame oil, toasted bread and spherified anchovy sauce Spaghetti with sesame oil, toasted bread and spherified anchovy sauce




Anchovy spherification – typical of deconstructed cuisine – makes this dish a perfect blend of tradition and experimentation.

Fresh tagliolini with spring onion, cherry tomatoes and calamari in basil oil Fresh tagliolini with spring onion, cherry tomatoes and calamari in basil oil




This dish has all the freshness of summer with the colours and flavours of the Mediterranean.

Risotto with porcini mushrooms Risotto with porcini mushrooms




Hearty flavours and full-bodied taste for a dish that evokes in a harmonious way territory and seasonality.

Eye of veal with spinach and tomato concasse Eye of veal with spinach and tomato concasse




All the tradition of Piedmont for this antipasto that is the perfect accompaniment to every season.

Tonno Tonno di coniglio




A typical Montferrat recipe for a dish to be enjoyed during the summer as well.

Lobster Bellevue Lobster Bellevue




One of the most delectable shellfish, the lobster takes centre stage in this delicate and singular recipe.

Filets of sole with broad beans, peas and porcini mushrooms Filets of sole with broad beans, peas and porcini mushrooms




There’s the sea, countryside and mountains in this innovative version of filets of sole, a low-fat and protein-filled dish, providing you all nutritional needs.

Chateaubriand Chateaubriand of fresh tuna




A dish with an international flavour, to be savoured in all seasons.

Tagliata of Piedmont veal Tagliata of Piedmont veal




This recipe, which owes its name to the cut (taglio in Italian) made on the filet or sirloin of beef after it has been prepared, is brimming with all the tradition of Piedmont cooking.

Semifreddo torroncino Semifreddo torroncino




A delicious fresh dessert, a delicate alternative to ice cream.

Fruits of the forest meringue Meringue Fruits of the forest meringue




A classy and extremely tasty dessert that, through its simple sumptuousness, is a winner for diners of every age.