Italian cuisine
- Roast slice of veal with sauteed vegetables and thyme sauce
- Roast veal in caper sauce
- Roast veal with rosemary sauce
- Roastbeef in foie gras on sauteed vegetables and mashed potatoes
- Rocket pudding on cheese sauce with tomato spum
- Rocket risotto with gorgonzola
- Rocket salad in a seeds of grapes oil vinaigrette with sauteed pine nuts and pickled goat cheese
- Roll of fillet of rabbit with apples and prunes on grilled fennel
- Roll of hare in crêpes with pilav rice and fennel
- Roll of sucking pig ham with asperges cream
- Roll of white and yellow polenta, carrots, green beans
- Rolled calf's liver paillard with balsamic sauce
- Rolled carpaccio of rabbit with rocket
- Rolled paillard of calf's liver
- Rolled paillard of saddle of veal with risotto and white Alba truffles
- Romaine lettuce with butter
- Rosemary potatoes
- Rosemary risotto with spring rolls of raw ham and fresh cheese
- Roulade of radicchio on raw tomato sauce
- Roulade of sea bass, scampi and lettuce salad in a brodh of periwinkles
- Roulades of grisons air-dried beef on kohlrabi carpaccio
- Rump-steak of beef in a layer of walnuts
- Rump-steak, pizzaiola style
- Rump-steak, pizzaiola style
- Sachet of strudel pastry with apple with whipped cinnamon cream
- Sachet of strudel pastry with grapes and cinnamon ice-cream on white wine sabayon
- Sachet of strudel pastry with white grapes and vanilla ice-cream
- Saddle of rabbit in herbs
- Saddle of venison in bacon with prunes in red wine sauce
- Saddle of venison in herb and bacon on celery purée and chanterelles
