Our Winter Menus. Discovery. This is part of Joia s tradition: a light, satisfying sequence of flavors that are close to nature.

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1 I search through nature and change it so I can understand it and represent its essence. I like doing this in a teasing, playful way. My cuisine is a stroll through an imaginary landscape: metaphysical, surreal, hyper-realistic, but real. My dishes consist of small containers with different shapes, colors and flavors that contrast and complement one another: fragments of nature. Each creation has a title that represents an idea linked to the season, to a bit of news, to one of my thoughts. What exactly are these dishes? A vision of time that changes continuously, and yet, never changes. Have fun! Pietro Leemann

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3 Our Winter Menus Joia s tasting menus are the ideal way to explore the secrets of my cuisine. Zenith is the very essence of it. conceived in small portions, it embodies all the creations of each season. Emphasis on nature and discovery are also highly satisfying. they comprise a series of dishes proportionately sized to the number of courses. Enjoy browsing! Discovery This is part of Joia s tradition: a light, satisfying sequence of flavors that are close to nature. 75,00 Oh my dear planet Tribute to Gualtiero Marchesi The navel of the world Under a candid blanket The sweet you prefer Emphasis on Nature This is a grand vegetarian menu with eight appetizing courses that are fun and stimulating. Each course is a composition of ideas that best represent the season. 85,00 The shape of life Let us sing the mountain The warmth of that cozy place Serendipity in the garden of my dreams A soothsayer told me Tasting of three cheeses from our trolley First left, then right The sweet you prefer

4 Zenith A frolic of small courses come one after the other with a certain rhythm without beginning and without end. Food is conceived here as a vehicle for emotion and memory. Zenith provides the chance to spend a carefree evening beyond the constrictions of time. 110,00 The shape of life Oh my dear planet Let us sing the mountain A stone falls The warmth of that cozy place The navel of the world Serendipity in the garden of my dreams Interior landscape A soothsayer told me Fallow Under a colorful blanket Privileged relationship First left, then right Citrus in the asian manner Gong Five minutes This menu works best if the whole table orders it.

5 Wine Tasting TRY OUR PROPOSALS BY THE GLASS FROM THE WINE LIST AND COMBINE THEM WITH OUR SAMPLER MENUS, OR FOR INDIVIDUAL A LA CARTE DISHES. Flight of three superior, medium bodied wines: Flight of three fine, well-structured wines: 30,00 Selection of three precious and vintage wines: 60,00 All our ingredients have been selected for their biological or biodynamic origin: this choice and taste safeguards our dear planet and protects our inner landscape. Our dishes are prepared without eggs, many of them without flour and dairy products. This is not done to alter the taste, but to make the dish lighter and better balanced. Food need not just be good, it needs to make us feel good after eating it. Vegan Dishes without glutin

6 Antipasto Oh my dear planet The vegetarian version of foie gras with Fabrizio s terrine, a slice of grilled apple from that tree, our crunchy cabbage dome and a good artichokes and apple chutney A rolling stone Sphere crispy outside and soft inside of fontina cheese and buckwheat, pumpkin and chesnuts pâté, contrast of red wine The shape of life Egg apparent made with parsnip, noble root from the lands of the North, bread prepared as in Sweden, crudités gently fermented and contrast of wasabi Let us sing the mountain Casket of cardoons, leeks and truffle and pâté made with borlotti beans, gently baked, soft foam of celeriac and nutmeg Soups The warmth of that cozy place Cream of pumpkin, corn, coconut and Himalayan curry, artichokes ball, laurel contrast and green celery pesto Tribute to Gualtiero Marchesi Federica Baj s potato cream soup, Piedmont hazelnuts pesto, Jerusalem artichoke and prized Norcia truffle foam

7 First Courses The navel of the world Two quality of rice, Arborio from Gabriele Corti s farm with red cabbage and ginger, Venus with broccoli mousse delicately smoked Serendipity in the garden of my dreams Potato dumplings made without flour, with a heart of hoax cheese, sweet and hot pear, emulsion of Bleu, blue cheese from Piedmont and Brussels sprouts with capers and sesame gomasio Intimate landscape Buckwheat doubloons dipped with a tasty broth oriental style, well roasted vegetables and shitake mushrooms and tantalizing contrasts Ravioli by hand Sheet of pasta with ragout of artichokes, young turnips, fennel and raisins, creamy almonds sauce and Vallemaggia pepper Main Courses Fallow Country Representation, with winter vegetables cooked by their nature, chickpeas soft tart,accompanied by a soft cauliflower, orange and charcoal foam, crispy red lentils and and green anise waffles 30,00 A soothsayer told me Soy cheese, what more than anything I wanted to invent, roasted with soy and ginger, Korean style potato pie, gently wilted radicchio, mituke of salsify and sweet cabbage 30,00 Under a candid blanket Winter walk in the woods with almond pesto, heart of pumpkin and cabbage, morels sauce, gently smoked ricotta cubes, crispy sage, pomegranate and other surprises, hidden by a impalpable and tasty blanket 30,00 Privileged relationship Artichokes and chicory cooked in clay with the aromas of the garden, rice and chestnuts chapati, light cannellini pâté, sauce hollandaise 30,00

8 Cheeses à la Carte SELECTION OF GREAT ITALIAN CHEESES FROM OUR CUTTING BOARD Choice of five (100 grams) 20,00 Choice of eight (150 grams) (served with beetroot chutney, flower honey, pear and pumpkin compote, our spicy bread)

9 Suppliers, neighbors, friends of nature, respectful of life and our health: Chiara Onida, for goat cheese, Federica Baj and family for asparagus, potatoes and many others vegetables, Corbari farm for fruits and vegetables, Gabriele Corti from Cascina Caremma for rice, Luca Sala from Cascina Selva for milk, cream and cheese, Ecor that support me since many years (I am a great customer), the meadows and forests of Giumaglio that from spring to autumn give to me fruits and many ideas that are the substance of the kitchen of Joia.

10 Desserts Five minutes Chocolate terrine with apple and pine jelly, vegan ricciarello bisquit, raw food cookie with cocoa and coconut truffle, pineapple and pink salt stracciatella Friends are born or made? Catalan cream made from a good and tasty goat cheese from Chiara Onida and our almond flavored marzipan, accompanied by an exciting gently spicy oranges ice cream Gong Vaporous milk and vanilla froth, chesnuts vermicelli, crème anglaise with linden, raspberry sauce and our strawberries compote An apple a day Our apples Tatin with buckwheat biscuit, cinammon ice cream and strawberry grape sauce Citrus in the asian manner Citrus lightly marinated with rice malt and served warm, mandarin sorbet and scent of incense Memory Soufflé of gianduja, condensed milk and nougat ice cream, milk and banana catalan cream, roasted barley and white chocolate foam, tyrolean biscuit with blueberry jam We have decided to flash freeze some of our ingredients to guarantee enhanced freshness, excellent preservation, and high hygienic standards.

11 Putting Humpty Dumpty Together Again (egg apparent) Take a chicken egg, make a tiny hole in the shell and remove the white and the yolk. Discard the yolk, add the white to a dense broth and mix well. Pour the mixture into the egg, close the hole with a piece of paper and steam it. When it is cooked, peel off the shell, and you will find before you an exceptionally good, whole, false, hard boiled egg. Yuan Mei Gastronome Chinese poet of the 18th century.