Our Restaurant

Our menu

Each dish that comes out of our kitchen is a tribute to the richness and diversity of our region and our country. The recipes are the result of careful research and the creative interpretation of Chef Ivan Zanfino. From farm to table, we carefully select the finest ingredients, exploring ancient wine traditions and the excellence of small local producers.

Our restaurant is the perfect place for those seeking a warm and relaxed atmosphere, accompanied by attentive and courteous service. We look forward to guiding you through the discovery of our menu.

Appetizers

Potato velouté with Porcini mushrooms, woodland Pioppini mushrooms in a casserole, parsley oil, and toasted hemp seeds

Garronese Veneta beef tartare, pistachio mayonnaise, Grana cheese chips from Verona, and consommé of raw Montagnana ham with shallots

Cauliflower, broccoli, pumpkin, beetroot, carrot, Swiss chard, in various textures and cooking methods, vegetable broth, and black garlic powder

Local cuttlefish from Venice in a double tomato stew with Taggiasche olives and Cappero Occhiello from Cosenza, soft white pearl polenta, and chopped herbs

Old hen in mushroom broth, black truffle, blanched escarole, and wild fennel
 

First Courses

Risotto with Delica pumpkin, aged Modenese balsamic vinegar, and stewed pear

Large ravioli filled with hare, mushrooms in double cooking, black truffle, and mountain butter whipped with sage

Paccheri (pasta) with local duck ragù and its sauce made with Recioto from Valpolicella

Spaghetti, squid, Mediterranean red shrimp, mussels, high Adriatic clams, and notes of Garda lemons

Potato and spinach gnocchi, chopped sun-dried tomatoes, smoked ricotta cream, and crispy pepper guanciale

Main Courses

Oven-roasted Jerusalem artichokes, Delica pumpkin, marinated purple cabbage, cauliflower foam, and brown carrot broth

Garronese Veneta beef cheek braised in Amarone, celeriac polenta, and raspberry powder

Slice of Mediterranean amberjack cooked in oil, creamy zucchini, stewed woodland pioppini mushrooms, and black truffle 

Sliced undercut of Garronese Veneta beef, buttered Swiss chard, and caramelized red onions

Red partridge cooked in Vicentine lard, its liver in Venetian-style pâté, truffle potato purée, trombette mushrooms, spinach with garlic, oil, and chili

Desserts

Sliced seasonal fruit, lemon sorbet from Garda, and passion fruit coulis

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