Platters of cold cuts

Parma ham DOP1 cured for 22 months, Speck della Val d'Ultimo cured for 9 months, Soppressa della Lessinia (typical salami with garlic), cinta senese Mortadella, cinta senese Lard. Everything is combined with pickled vegetables.


Culatello dello Zibello DOP cured for 12 months, Cinta senese Capocollo (air-cured pork meat), slow baked at low temperatures Pancetta Toscana (bacon), Speck Wine marinated in Recioto wine cured in 12 months, Finocchiona IGP2 (salami with fennel seeds). Everything is combined with picked vegetables.

Organic Taleggio cheese DOP, organic Monte Veronese dʼallevo DOP, Cimbro Classico Stravecchio, Gorgonzola Malghese DOP. Everything is combined with selected homemade organic mustard.


Baiz goatʼs cheese, Kitz caciotta goatʼs cheese, Bolke robiola goatʼs cheese, Canabe Blu marbled goatʼs cheese. Everything is combined with selected homemade organic mustard.

Organic Ricotta, buffalo Mozzarella, Corato Burrata from Apulia. Everything is combined with pickled vegetables.

Cured meats combined with pickled vegetables

Slow baked at low temperature Pancetta Toscana (bacon)

Finocchiona IGP (salami with fennel seeds) 

Lessinia Soppressa salami 

Cinta senese Lard

Cinta senese Mortadella 

Speck Wine cured in Recioto for 12 months

Val dʼUltimo speck cured for 12 months

Cinta senese Capocollo (air-cured pork meat)

Parma ham DOP cured for 22 months

Wild boar salami

La Culotta di Walter cured for 22 month

Culatello di Zibello DOP cured for 12 months

Vinappeso Giulietta cured for 18 months and marinated in Recioto and Amarone wine

Cheese combined with selected homemade mustard

Organic Taleggio cheese DOP

Organic Monte Veronese dʼallevo DOP

Cimbro stravecchio

Gorgonzola malghese DOP

Grana Padano aged for 24 months

Primo sale Goat's cheese

Baiz's goat cheese

Kitz goat tender Caciotta

 Bolke goat robiola 

Marbled goat Canabe Blu


Selected cheese

Buffalo Mozzarella Campana with cherry tomatoes, basil and Salento olives

Burrata from Apulia combined with homemade pickled vegetables

Organic Ricotta with homemade citrus fruit infused mustard

Fish temptations

Marinated Rainbow Trout, tournip cabbage julienne, fresh garden salad

Marinated Rainbow Trout Tartare refined with honey and endive salad

Cantabrico Sea anchovies served with roasted bread and organic Lessinia butter

Sardines in a sweet and sour sauce with onion, buckwheat and corn organic polenta

Smoked Arctic Char, Valerian salad, daikon flakes

Smoked Eel, crispy fennel, fresh spinach


Garronese beef tartare, cherry tomatoes, basil, Taggiasche olives, Monte Veronese waffles

Baked scallops, violet potatoes cream, shitake mushrooms, chives crispy chips

Raw fresh vegetables, hummus, soy mayonnaise, citronette

Seasonal grilled vegetables with Neve del Baldo cheese fondue

Mussels à la marinière with San Marzano tomato sauce and homemade croutons

Main courses

Homemade Ricotta cheese gnocchi, organic Lessinia butter and truffle

Organic Carnaroli rice (Azienda Agricola Restello), guinea fowl meat souce from biodynamic agricolture, topinambur, sbrise mushrooms, Stravecchio cheese flakes (min 2 p.)

Senatore Cappelli durum wheat homemade Tortelli, stuffed with Parma ham on organic Monte Veronese dʼAllevo DOP fondue

Whole couscous of timilia flavored with herbs and spices, black lentils, crispy caponata from the vegetable garden

Soup of the day

Cascine Orsineʼs barleys from biodynamic agriculture, cuttlefish sauce, stewed verze chicory cream, trout bottarga

Senatore Cappelli durum wheat homemade Pappardelle with horse stew

Homemade maltagliati of buckwheat and rice flour, fennel cream, fiolaro broccoli, dehydrated olives dust

Grilled meats

Organic grilled Lessinia Florentine steak

Young Iberian Tomahawk

Shoulder of Garronese Veneta

Iberian beef Picanha steak

Tomahawk of italian pig with herbs from the vegetable garden

Mixed grill (lamb cutlet, sausages, spare ribs, bacon, beef steak smoked pork chop, served with steamed vegetables and polenta)(min 2 p.)

Organic beef rib from Lessinia mountains

Iberian beef rib (400 gr.)

Free range chicken thigh from organic farming

Piuma cut Italian pork steak (300 gr.) 

Sliced beef sirloin, chicory, flakes of Monte Veronese

Veneta, radicchio rosso, monte veronese DOP di malga

Out of grill

Pig cheecks marinated in Barolo wine, buckwheat and corn organic polenta

The fish

Roasted octopus tentacles, pumpkin cream, roasted artichockes Thyme pesto

Tataki tuna in a white sesame seed crust, califlower cream caramelized leeks

Catch of the day

Side dish

Panned baked potatoes


Mixed garden salad 

Seasonal steamed vegetables 

Seasonal grilled vegetables



Salad, tomatoes, red onions, capers, olives, basil and Greek Feta cheese


Salad, raw spinach, valeriana salad, chicken breast, olives, soy mayonnaise, carrots, corn


Salad from the garden, baby spinach, red cabbage, carrots, sprouts of soy, white sesame seeds, poppy seeds and soy maionnaise


Salad, rocket, tomatoes, Primo Sale goatʼs cheese, chicory, almond dust


Salad, rocket, tomatoes, cherry Mozzarella bites, Salento olives, tuna, capers, corn


Salad, endive, cherry tomatoes, chickpeas, Grana Padano parmesan flakes, soy sprouts, flax seeds, sunflower seeds and nut dust

Homemade desserts

Sbrisolona: dry almond cake served with a glass of Recioto della Valpolicella red wine

Todayʼs special (ask the staff!)

Biscuit tasting with Passito wine

Puff pastry, Chantilly cream, dark chocolate flakes

Crème Brulée with cardamom

Panna cotta: dessert made by simmering together cream, milk, sugar and gelatine aromatised with vanilla served with berries

Chocolate pie with a creamy centre served with Williams pear jam

Chocolate salami: chocolate and broken biscuits cake

Cheesecake (organic Robiola cheese) served with citrus fruits

Gianduia Tiramisù: dessert made with Savoiardi biscuits dipped in espresso and layered with Mascarpone cheese with a dash of wild hazelnut liquor

Fresh seasonal fruit