Restaurant
The pleasure of dining under our pergola
The pergola is one of the most recognisable parts of the restaurant: cool, green and informal, perfect for outdoor lunches and dinners.
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Why an ingredient joins the menu, who makes the wines we choose, and what happens during evenings shared between kitchen, pergola and dining room.
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51 published articles
Ingredients
Bettelmatt PAT cheese
Today we would like to talk to you about one of the cheeses that we have decided to include in our selection: Bettelmatt PAT. It is an alpine cheese made from raw and whole cow's milk whose cheese-making ta...
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Allergies and Intolerances? For us, they are not something to be taken for granted!
Find out how we treat intolerances and allergies, which is very important when it comes to food accessibility.
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The Artisanal Colomba with Chocolate
After the success of our Artisan Panettone, we have decided to launch our limited edition Artisan Chocolate Colomba. Here are the photos of the result: Would you like more information or book one? Contact us!
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Pero Misso from Lessinia, discovering another Slow Food Presidium
An ancient fruit from Lessinia, protected as a Slow Food Presidium, enters the story of our seasonal cuisine.
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Introduction to Low Temperature Cooking
We often hear about Low Temperature Cooking (or find CBT written on some menus). We also often use it as a term when we illustrate some dishes, praising the characteristics and advantages that this cooking t...
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The doggy bag: A small act with a big impact
The doggy bag is a simple container in which you can take home the leftovers of food eaten at a restaurant. It is a practice that, if widespread, can have a big impact on the fight against food waste. Every...
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Slow Food Presidia: sustainability and biodiversity in our kitchen
Slow Food Presidia are a concrete way to connect taste, biodiversity and responsibility in the choice of ingredients.
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Broccoli di Custoza: a Slow Food Presidium to be discovered
Let's discover together the Broccoli di Custoza, one of the Slowfood Presidia often used in our menu.
Read articleFrom story to table
Every story tastes different when it reaches the menu.
To understand ingredients, producers and kitchen choices a little better, keep reading through our ingredient stories or see what is on the menu today.