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.
Tartare “your own way” - “Scottona” Tenderloin Tartare made at the table serving with matching combinations.
Le origini (literally: The origins) - Caramelized Pan Fried Octopus with raspberries, Vitellotte potato purée and Taggiasca olives with its icecream.
Infanzia - The raw, the musetto, the white polenta and the crostone lard and chestnuts.
Ancient flavours - Potato froth with smoked duck, crunchy leeks and marinated soya pumpkin and hints of woodland.
Capasanta Primavera - Shrimps with salted butter, truffle caviar, Cantabrico anchovies, ceviche of fish, crostoni of venus rice bread.
Mare di Zucca - Carnaroli rice, with Bertagnina pumpkin, mussels, chilli peppers raffia, toasted and creamed hints of Frant Carnico cheese.
Falsa carbonara croccante - Egg tagliatelle, saffron cream and bacon popcorn.
Lasagnetta in nero - Crustaceans, zucchini, carrots and turmeric cream.
Risotto alla Milanese - Carnaroli rice, saffron pistils, veal marrow.
Il Classico - Oss büs with rice (One course).
Sottobosco - Blueberry tagliatelle with poplars, chanterelles, Montasio flakes and crunchy chestnuts.
Fritto di mare e non - Shrimps, cod in black, anchovies, squid and watercolors, pumpkin and battered fruit.
Il Nero - Ash sirloin from the port garden with purple prickly pears and plain potatoes.
Il cilindro - Braised veal cheek with white chestnut honey polenta and Jerusalem artichoke chips.
Mare del Nord - Salmon and cod cooked in ampoule with emulsion of vegetables in oil.
La bocca l’é mai straca ﬁnché non la sa de vaca - Tasting of cheeses in the trolley with our mustards and our hot bread.
Milanese style risotto - “Carnaroli” risotto with saffron pistils and veal marrow.
Oss büs - Marrowbone with saffron risotto.
The real cutlet - The true huge veal cutlet with cherry tomatoes.
Scottona’s Fiorentina -. Porterhouse “Scottona” beef steak.
Orange Gratin with Raspberry Coulis.
Semifreddo with Croccantino and Moux sauce.
Peaches Clafoutis with Vanilla Ice Cream.
Coffee Bavarese with Dark Chocolate and Cold Zabaione.
Biscuit Roulée with Bronte’s Pistacchio and mango Mousse.
Forest Fruit Aspic with English Cream and Crumble of Mais.