Gianfranco Gentile, contemporary artist from Verona, brought art inside the
restaurant's hall, staring at the walls the paintings of Classico
Conviviale: figures linked to the Greek myth, evoked in a fascinating way,
where ancient classical art blends with contemporary research.
These works are made with a dry pastel technique on corrugated double core cardboard.
The dining room is now i a Permanent Exhibition, an Art Gallery. The rigorous, precise and refined artistic representation will allow you to immerse yourself in a timeless atmosphere, in which the soul relaxes, abandoning the frenetic rhythms of the outside world.
Thanks to this peacefulness, you will be able to appreciate the flavours and taste of the kitchen, appreciating every single moment.
Our kitchen offers refined and elegant proposals linked to tradition and good
Italian cuisine. From appetizers to desserts, we offer you renewed dishes, specially designed by
our Chef, to give you all the best of a fresh and genuine cuisine.
The dishes listed in our menus may change, depending on the season and availability of ingredients.
The kitchen of our restaurant is available to customers with special dietary needs to offer
vegetarian, vegan and gluten-free.
We kindly ask you to inform us with notice or at the time of booking the table, to point out the type of food you follow.
The Chef and the staff will be able to present you with appropriate and tasty proposals, without taking away the pleasure of a special dinner.
Do not hesitate to contact us:
+39 0332 948196.
Tartare a modo tuo
Fassone fillet with any combinations
Caramelised octopus on purple potato with mustard dressing, crispy raspberries and taggiasche ice cream
Scallops with leek cream, bear grass and San Daniele rags
Flan di zucca
With alpine cream, blueberries and Chardonnay pears
Jerusalem artichoke foam with duck bacon and iced vegetables
Jumping rice wafers with mushrooms, mullet roe and truffle perlage
Il re d’Alpeggio
Bettelmatt risotto with egg of mountain, clementine chutney and toasted fragrances
Non chiamateli ravioli
Smoked ricotta cheese cjarsons with perch fillets, plum sweetness fermented and red corn flour
Egg tagliatelle with porcini mushrooms, chanterelles and blueberries
Quando il pomodoro non è rosso, spaghetti cotti non cotti e guanciale schioppettante
Autunno nel piatto
Velvety pumpkin soup with apple flakes and duck foie gras
Terra e mare
Pumpkin risotto with curls and coffee
Fillet of veal, acacia honey and breadcrumbs of legumes and paprika
Oss büs con risotto
Stewed veal cheek on pumpkin and chestnut puree with grape tassel strawberry and milk wafers
Il Tiramisù Classico
Savoiardi, pasteurized mascarpone cream, espresso coffee, cocoa
Il ’’Non Cannolo’’
Sicilian sheep ricotta cheese, lemon peels and untreated oranges, crispy almond wafer
Brownie di cacao
With raspberries, drawstring, red fruits and caramel, crunchy hazelnut
Il Mondo di Cioccolato
Sphere of dark stuffed cream flower and marasca cheese, served with chocolate pouring
Creme caramel al cioccolato bianco
With pumpkin custard, noir chocolate crumble and amaretto crunchy
Sorbetti di frutta di stagione
Only fresh and seasonal fruit for guarantee the best tasting interlude
Baba with rum and wine foam