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.
Al Gallione Restaurant in Varese is also pizzeria:
we offer pizzas made with 8 different doughs, all light, digestible and long-leavened natural.
The ingredients used for the filling are fresh, some certified D.O.P. and follow the natural seasonality.
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.
San Marzano tomato agro sarnese-nocerino D.O.P., buffalo bell D.O.P., Parmigiano Reggiano 36 months, basil.
San Marzano tomatoes, sarnese-nocerin D.O.P., anchovies from Cetara, Parmigiano Reggiano 36 months, red garlic from Nubia, basil.
Milano Cosmopolita (gourmet):
D.O.P. Bufala Campana, saffron squacquerone, smoked Prague ham, pineapple, caramelised ginger and pink pepper.
Terra del sole (gourmet):
D.O.P. Bufala Campana, tuna tataki, red onion, Bronte pistachio pesto.
Territorio di notte (gourmet):
Crescenza, smoked trout, Jerusalem artichoke, onion and black truffle transparencies.
Fiordilatte di Agerola D.O.P., aubergine cream, dry marinated salmon, lemon, confit cherry, coriander.
San Marzano tomatoes, sarnese-nocerin D.O.P., burrata, prawns with passion fruit and basil in cream.