The Restaurant
Behind every dish lies the story of a great professional partnership: one led by chef Simone Selva, who together with Mirko Pacifico as head chef and Davide Momoli as Maître and Sommelier, cultivates a shared vision with the talents that make up the team, where the excellence of raw ingredients meets the warmth of hospitality. A journey of faces and passion, designed to make you feel part of us from the very first moment.
Tasting Menu
Vigne Alte
Fior d'asparago
toasted yeast and steamed egg
Ceviche di collina
rabbit carpaccio, friggitelli peppers and berries
Raviolo di konjac
caramelised mascarpone, mustard seeds and artemisia
Pennetta liscia
framboise kriek, eel and pelargonium
Butterfly
monkfish, unripe grapes and flowers
Piccione
sea buckthorn and cinnamon leaf oil
Mandorla
bay leaf and medlars
Mille foglie di vite
The tasting menu is intended for the entire table.
Vegetarian version available upon request.
The menu changes according to the seasonality of ingredients.
À la Carte
Starters
Prawns
citrus zabaione and raspberry
Sweetbreads
sweet and sour porcini and shallot
Goose terrine en croûte
white asparagus, rhubarb and roses
Grilled artichoke
aged Piave and black truffle vinegar
First Courses
Fusillone Gentile
fireside leek, goat cheese and broad beans
Roasted cappelletto
green asparagus, langoustines, verbena and seaweed
Crispy sopa coada
broth and red berry powder
Grape juice risotto
hare and elderflower
Main Courses
Lamb
smoked potato and capers
Beef short rib
trombetta courgette in bloom, mint and roasted marrow
Dolomite trout
charred peas and wild garlic buds
Catch of the day
lemongrass, green beans and razor clams
Desserts
Chocolate and walnuts
Milk and honey
sage and green apple
Forest fruits
berries, wild berries, leaves and conifers
Poppy fields
poppy seed praline, yogurt, apricot and saffron
Please inform staff of any allergies or food intolerances.