The Kitchen

For the preparation of each dish we respect the seasonal calendar of fruits and vegetables by choosing products from certified organic farming from local producers. All the flours used come from organic farming and are ground to stone. We try to satisfy any type of palate: in our kitchen there are vegetarian, vegan and gluten-free dishes.


The card of our menus is produced with energy
100% renewable and recycled material.

The paper from our menus is produced with 100% renewable energy and recycled material.


Chopping boards

  • PLATTER CLASSIC CURED MEATS 16.0 x2 | 32.0 x 4

    Parma RAW HAM PDO seasoning 22 months, speck aged 9 months, suppressed of Lexinia,
    mortadella of the Sienese belt, Sienese belt lard with delights in oil Select


    Culatello di Zibello PDO seasoning 12 months, speck wine ennobled in Recioto aged for 12 months, Capocollo di cinta senese, bacon Tuscany baked at low temperature, Fennel PGI with delights in oil Select

  • CHEESE PLATTER 13.0 x 2 | 26.0 x4

    Taleggio di malga, Monte Veronese PDO d'Allevo Mezzano, an old-age cimbro, gorgonzola Malghese PDO combined with handcrafted mustards from organic farming

  • GOAT CHEESE PLATTER 14.0 x2 | 25.0 x 4

    Goat Baiz, Goat's Robiola Bolke, Kitz goat's tender caciotta, Blue Canabe of blue goat paired with mustards artisans from organic farming

  • SELECTION OF DAIRY PRODUCTS 12.0 x2 | 25.0 x4

    Cow ricotta, buffalo mozzarella bell, corato burrata with homemade gardener

Fish Goloseria

  • Marinated rainbow trout, vegetable garden salad, herb mayonnaise 6.5
  • Sardines in saor with polenta of corn flour and buckwheat from organic farming 6.5
  • Moscardini in sauce, corn flour polenta and buckwheat from organic farming 6.5

  • Cantabrian Sea anchovies, bruscato bread, Lessinia butter 8.5


  • Raw meat of Garronese Veneta, mustard dijon, mipari capers mince, beaten olives of Nocellara del Belice, tomato tomatoes, onion, Grana Padano chips 10.5
  • Marinated mussels with San Marzano tomato with homemade bread croutons 9.5
  • Roasted scallops, beetroot cream, crispy pak-choi cabbage, lemon soy mayonnaise, truffle 14.5
  • Seasonal grilled vegetables, malga fontina 9.0
  • Vegetable garden pinzimonium, chickpea hummus, soy mayonnaise and citronette 9.0

Pasta and cereals

  • Ricotta dumplings, lessinia dusk butter, truffle 11.5
  • Carnaroli rice from organic farming, pharaoh ragout, Apulian broccoli, nail mushrooms, old Veronese mountain flakes (minimum 2 people) 11.5
  • Senatore Cappelli durum wheat tortelli stuffed with parma raw ham, drowned in the fondue of Monte Veronese PDO d'Allevo Mezzano 11.5
  • Durum wheat pappardelle Senator Homemade hats with venison ragout, topinnambur, pomegranate grains 10.5
  • Whole-grain Cous cous of Timilia, fiolaro broccoli, vegetable caponata and vegetable tubers of the garden 10.5
  • Malted buckwheat and homemade rice flour, pumpkin cream, malga robiola, toasted hazelnuts 10.5
  • Orzotto, velvety of underseeks, sea ragout, trout bottarga 10.5

Grilled meat

  • Fiorentina of Scottona Iberica 5.5 /h
  • Iberian scottona tomahawk 5.0/h
  • Garronese Veneta scalding paddle 5.0/h
  • Picanha of Iberian scottona 5.0/h
  • Grilled meat: pork ribs, salamella, bacon, scottona di Garronese Veneta, cinta senese roast, beef diaphragm, polenta 34.0

    (recommended for 2 and served with cooked vegetables)

  • Iberian scottona beef rib 4.5/h
  • Beef diaphragm 18.5
  • National pig feather (250 gr) 17.5
  • Cut of Garronese Veneta scottona, arugula, stravecchio cimbro flakes 16.5
  • Free range chicken thigh from organic farming 15.0

Un grilled meat

  • Milanese veal knot cutlet 18.5
  • Veal ossobuco cooked at low temperature, polenta with chickpeas 16.5

The Fish

  • The catch of the day 19.5
  • Roasted octopus tentacles, cauliflower cream, sweet and sour red spring onion, kale 17.5
  • Bluefin tuna tataki crusted with white sesame seeds, sauteed chard, red onion foam, Greek yougurt 17.5


  • Santorini 8.5

    Salad Dell'orto Tomato Onions Red cuckoos of Lipari, olives by Nocellara of the Belice, Basil Greek feta

  • Chick 8.5

    Salad Dell'orto mizuna, Valerian chest of chicken, olives by Nocellara of the Belice, mayonnaise of soybeans, carrots, Corn

  • FIRST SALT 8.5

    Vegetable garden salad, arugula, tomatoes, first goat salt, cabbage pak-choi and crumbled almonds

  • Sunflower 8.5

    Vegetable garden salad, chicory, sugar loaf radicchio, tomatoes, chickpeas, cucumbers, soybean shoots,
    flaxseeds, sunflower seeds, nut powder

  • DIAPER 8.5

    Vegetable garden salad, arugula, tomatoes, mozzarelline, olives Nocellara del Belice, tuna, Lipari capers, corn

The sweetness of home

  • Sorbet 3.0
  • Macedonia with seasonal fruit 4.5
  • The host of the house (let yourself be surprised!) 6.0

  • Vanilla flavored panna cotta with berries 5.0
  • Cardamom mulled creams 5.0
  • Malga robiola cake with raspberry jam 5.0
  • Gianduia tiramisu and sponge cake flavored with wild hazelnut liqueur 5.0
  • Chocolate salami 5.0
  • Chocolate cake with dark heart and natural Williams pere jam 5.5
  • Belgian coffee and caramel pudding, chocolate biscuit 6.0
  • Ricotta cream, caramelized pears in sablè pasta crust 6.0
  • Millefeuille, chantilly cream, dark chocolate flakes 6.0
  • Sbrisolona col Recioto della Valpolicella 7.0


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