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.
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 Massimo Dellavedova, to give you all the best of a fresh and genuine cuisine.
Tartare “your own way”
“Scottona” Tenderloin Tartare serving with matching combinations as you like.
Le origini (Literally: The origins)
Caramelized Pan-Fried Octopus with raspberries, violet potatoes puree and Taggiasche olives with their ice-cream.
Infanzia (Literally: Childhood)
The raw, the “musetto”, the white polenta and the toast with lard and chestnuts.
Creme brulee di carciofi (Literally: Artichoke Crème brûlée)
Light fondue, cheese with crispy artichokes and truffle caviar.
Sfizioso (Literally: Fanciful)
Shrimps, salted butter, truffle caviar, Cantabrian anchovies, ceviche of fresh fish, crunchy Venus rice bread and ham from Val d'Ossola.
In fondo al mar (Literally: Under the sea)
Carnaroli rice with plankton, lightly cook octopus and mussels.
Viola per passione (Literally: Violet for passion)
Violet potato gnocchi with foie gras and cherry in a smoky crust.
Risotto alla milanese
Carnaroli rice, saffron pistils, veal marrow.
Piemonte nel piatto (Literally: Piedmont on the plate)
Piedmontese Agnolotti with veal cream and hazelnuts.
Variazioni di black cod (Literally: Black Code Changes)
Codfosh from Alaska fried in tempura with potato mousse, radicchio and its ice cream.
Rosso che invoglia (Literally: Tempting Red)
“Fassona” fillet with T.I.M. with duck foie gras and melded potatoes.
Il cilindro (Literally: The Cylinder)
Braised veal cheek with white polenta with chestnut honey and Topinambur chips.
Il classico (Literally: The Classical)
Oss büs with risotto.
La vera cotoletta (Literally: the Real Cotoletta)
Veal (380 gr) with cherry Camona Sardinian tomatoes.
La bocca l’è mia straca finchè non la sa de vaca
Tasting of cheeses with our mustards and our warm bread.
Il Tiramisù Classico (Literally: The Classical Tiramisù)
Savoiardi, pasteurized mascarpone cream, espresso coffee, cocoa.
Il ’’Non Cannolo’’ (Literally: The No-Cannolo)
Sicilian sheep’s ricotta, untreated lemon and orange peels, crunchy almond wafer.
Brownie di cacao (Literally: Cocoa Brownie)
With raspberries, red caramel fruits coulis, crunchy hazelnuts.
Il Mondo di Cioccolato (Literally: Chocolate World)
Sphere of dark chocolate stuffed with cream and cherry, served with chocolate pouring.
Creme caramel al cioccolato bianco (Literally: White Chocolate Crème caramel)
With pumpkin cream, noir chocolate crumble and amaretto crunchy.
Sorbetti di frutta di stagione (Literally: Fresh Fruit Sorbets)
Only fresh and seasonal fruit to guarantee the best tasting break.
Baba with rum and wine mousse.