Home / Kitchen & Cellar
Few ingredients, one region
The carte changes six times a year and the cellar never leaves the Veneto. Here are the tasting menus, the work with the growers, and the way we pour by the glass.
The kitchen
Chosen well, cooked exactly
The carte changes six times a year, following the season rather than the calendar. The chef works with twenty-six growers across the Lessinia, the Valpolicella and the lower Veronese plain: the rice for three of our courses is grown eleven kilometres from the door.
Technique stays behind the food. Stocks reduced for hours, fish cooked to the degree, vegetables of the season we barely touch. If a dish needs explaining, it usually comes off the carte.
“The hard part is not adding. The hard part is taking away and still having a dish.”
The cellar
Three hundred labels, none from far away
The cellar holds about three hundred references, chosen under a rule we set ourselves: tell the Veneto and the land that borders it, without shortcuts abroad.
Amarone and Valpolicella in vertical, Soave from old vines, Lugana from the Verona shore, Bardolino chiaretto, and Valdobbiadene for summer evenings. Our sommeliers suggest the pour out loud, course by course.
For guests who do not drink alcohol there is a parallel list: cold herb infusions, fermented juices and locally made kombucha, thought through with the same attention as the wine.