Culinary tastes that constantly evolve according to the seasons, a wine selection awarded by Wine Spectator, the passion of a family, the Tommasi family, who are devoted to hospitality and love for the territory, as well as a professional team that makes you feel at home.
Culinary tastes that constantly evolve according to the seasons, a wine selection awarded by Wine Spectator, the passion of a family, the Tommasi family, who are devoted to hospitality and love for the territory, as well as a professional team that makes you feel at home.
Starters
Veneto ham 20 months PDO, gratinated red radicchio with Monte Veronese cheese, Valpolicella wine sauce, chestnut honey and Grana Padano fonduee
18
Culatello ham aged in Amarone wine with dried grapes, Amarone jus and brioche bread
24
Scottona beef tartare on green gazpacho (cucumber, dill, Greek yogurt) and polenta chips
22
Red tuna carpaccio, summer salad, black truffle, Pecorino shavings, Tommasi EVO oil and lime emulsion
24
Warm and Cold seafood platter: Steamed tropical prawn tails, wild smoked salmon carpaccio, arugula salad, green apple, Grana Poadano cheese shaves and Cantabrian anchovies
34
Cheeses selection from Verona alpine huts served with mustard, Amarone jam and honey
20
Selection of cold cuts from the Lessinia region served with pickled vegetables and rosemary focaccia
20
First courses
Homemade potato dumplings in a cheese fondue with black truffle from Lessinia region
18
Carbonara-style tagliatelle with smoked trout and crispy sturgeon caviar
24
Parmigiana-style tortelloni filled with eggplant, tomato sauce, basil and burrata cheese
18
Felicetti short pasta with Adriatic seafood ragù
22
Carnaroli rice by Melotti with Amarone wine sauce – minimum for two people
18
Carnaroli rice by Melotti with fine herbs and seared scallops- minimum for two people
24
Pea and mint soup with wholemeal croutons
16
Second courses
Meat Courses
Grilled beef tenderloin from Veneto in Amarone wine sauce served with potatoes millefeuille gratin, Italian-style braised spinach with raisins and toasted pine nuts
28
Braised beef with Ripasso wine sauce served with polenta from Storo
22
Roasted lamb rump with its thyme-infused jus served with summer vegetables
28
Brandy flambéed Chateaubriand with béarnaise sauce and sautéed seasonal vegetables (minimun for 2 people – min. 600 g)
euro 11 all’etto /100g
Grilled T-Bone Steak and sautéed seasonal vegetables (1,100 kg – minimun for 2 people)
euro 9 all’etto /100g
Fish Courses
Stewed cod vicentina style served with polenta croutons
22
John Dory fillet with basil butter and summer vegetables
36
Cod fillet cooked low temperature in olive oil, aioli sauce and horseradish carrot purée
26
Desserts
All Desserts will be anticipated by a pre-dessert: Pinot Nero Brut Caseo granita on an orange coulis
PLASIR AL LIMONE
Light lemon mousse scented with Limoncello, strawberry jelly, butter crumble and melissa jelly
10
VIOLET
Almond shortcrust pastry, goat ricotta chantilly cream, violet sponge, blueberry coulis and blackcurrant sorbet
10
CHEESECAKE ESOTICA
Vanilla cheesecake on coconut biscuit base, with its mango and passion fruit jelly
10
… the sweet tradition
Millefeuille with zabaione light cream and chocolate sauce
9
Our own Tiramisù
9
Crunchy almond tuille basket served with ice cream and wild berries marinated with maraschino liquor
9
Dark chocolate flan with a white chocolate soft heart and served with a toffee sauce
10
Sliced pineapple with sage ice cream and candied citron
9
Chef Stefano Pace
The kitchen brigade is led by Chef Stefano Pace, originally from France, who worked in various Parisian restaurants and then moved to Verona in 1993 where he achieved, in just a few years, the Michelin Star. Valpolicella has always been in his heart: his dishes are impressive for their harmony and territorial expression. He personally selects the primary ingredients and chooses products from the local area: cheeses come from selected Lessinia dairies and undergo the ripening process that gives an extraordinary taste to both Monte Veronese and Cimbro; special cured cuts such as Vinappeso and others refined with Valpolicella and Amarone. He is passionately in love with the wines of Valpolicella land, which he celebrates in his cuisine, particularly in the creation of the traditional Risotto with Amarone produced by Tommasi Viticoltori.
Enrico de Togni
Passion for wine. Enrico de Togni, assisted by Davide, welcomes you to the restaurant and helps you discover culinary tastes and wines that will make your experience unforgettable.
The must-try Borgo Antico dishes
