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Restaurant

Our restaurant is a mixture of professionality and passion. We only use the best ingredients: this region offers great ingredients that are internationally well known. You can book banquets for weddings, christenings, confirmations, anniversaries, graduations parties and whatever you desire. We offer private rooms for meetings or business dinners

Our Ethic

Our Ethic about the kitchen entails using local seasonal products. Fruits and vegetables — whenever possible — are from organic farming and home gardens. Our Chef chooses just the best products for traditional recepies

We collaborate with Berti Bakery — a bakery of a generation of bakers —: they use fresh and top quality ingredients. We work with the Butcher Panontin, who offers a wide variety of meats and various preparations. For cheese tasting we rely on the Moro Dairy, while for wines we choose several local wineries

starter

Discs of fried aubergines with cheese and tomato sauce

1st course

Stuffed ravioli with white meat served with brown butter and crispy cabbage

2nd course

Stewed snails on a bed of white pearl polenta

dessert

Muffin made of potatoes and mushrooms on four-cheese and saffron fondue

starter

Crostini with anchovies and mountain butter

1st course

Sardines 'in saor'

2nd course

Timbale of zucchini and soft cheese with basil oil

dessert

Puff pastry and apples rose with berries sauce

Chef's specialities

Starters

Sardines with onions, raisins and pine nuts, stewed snails with polenta, salted beef with seasonal vegetables, crostini, muffin with potatoes and pumpkin, mixed cicchetti

First course

Potato gnocchi with duck sauce, meat ravioli stuffed with melted butter and crispy cabbage, lasagne with herbs, the magic of black rice

Second course

Peverada guinea fowl, guacette with Cabernet sauce, rooster stew, vicentina cod with grilled polenta, rib and florentine steak, filet of beef

Strictly homemade cakes

Chocolate cake with pine nuts, raisins and bread, jam tarts, homemade lemon and cheese cake, apple donut, pear and amaretto cake, tiramisù, soft raisins cake, nuts and honey cake

Seasonal Kitchen

During spring: rice with beans and ham, ravioli with zucchini and ricotta cheese, pasta with gorgonzola, arugula and speck, boiled egg with asparagus, gratin asparagus with parmesan

While in summer: fresh dishes like caprese, melon with ham, pasta with pesto alla genovese (basil, oil and pine nuts), aubergine hamburger, chicken slices with lemon and ginger, squid filled with vegetables

In autumn: pasta with chestnuts, rosemary oil and sausages, rice with pumpkin and amaretti, pumpkin gnocchi with butter, sage and cinnamon, roast veal with chestnuts and potatoes, figs with browned bacon served with balsamic vinegar

And during winters: polenta with mushrooms and salami, grilled polenta with cod, ravioli with blueberries and gorgonzola cheese, vegetables soup, barley, chickpeas and carrots soup, zampone with herbs and potatoes purée

autumn

Pappardelle with mushrooms

winter

Braised veal cheeks with white polenta

spring

Basket filled with pumpkin soup, crispy bacon and radicchio

summer

Spaghetti with clams