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.
Asparagus Creme Brulée - Local Cheese Fondue, Crispy asparagus and truffle perlage.
Ancient flavours - Parma Prosciutto, parmesan Cheese cutlet and fired asparagus dough.
Capasanta Primavera - Golden scallop with emulsion of bear grass and vegetable caponata
Risotto schioppettante - Carnaroli Risotto with fresh asparagus, with silent vegetables.
La Costiera - Pan served homemade egg & saffron with anchovies and licorice scent.
Giallo Tabu - Tagliolino with saffron, crustaceans and liquorice scent.
Paccheri al ragú bianco - Pacchetti Pasta with veal, menta nepitella.
Vitello rosa e il suo tonno - Low temperature braised veal with voile and melissa vegetables
Fritto di mare - Prawns, salted cod in black and white batter, anchovies, flying squids, minnows
Il Cubotto - Veal tenderloin with morello cherries and potato cream.
Tuffi di stagione - Flying squids stuffed with lemon flavored ricotta chhese, stewed chicory and basil dip.
Tataki mediterraneo - Oil-cooked red tuna fish with rainbow of pain-fried and honey.
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.