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 radicchio with Monte Veronese cheese and Valpolicella wine sauce on a Grana Padano cheese fondue
18
Culatello ham aged in Amarone wine with dried grapes, Amarone jus and brioche bread
24
Scottona beef tartare, Grana Padano cheese fondue, black truffle from Lessinia and toasted hazelznuts
22
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
Roasted octopus on fennel cream with vegan beetroot mayonnaise
22
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
Vegan
Pacchero pasta with farmhouse red sauce, artichokes,
creamy pumpkin and toasted almonds
22
Fresh tagliolini with lobster and confit cherry tomatoes
24
Grape seed flour tagliatelle with wild boar ragout and cocoa grué
22
Carnaroli rice by Melotti with Amarone wine sauce
minimo due persone – minimum for two people
18
Carnaroli rice by Melotti with pumpkin, fresh spinach and mullet roe powder
minimum for two people
22
Cannellini beans cream with barley and spelt, served with sautéed sole fillets
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
Venison cooked at low temperature, blueberries reduction,
braised pumpkin slices and pumpkin chips
28
Brandy flambéed Chateaubriand with béarnaise sauce
and sautéed seasonal vegetables
(min. 600 g – minimum for 2 people)
euro 11 all’etto /100g
Grilled T-Bone Steak and sautéed seasonal vegetables
(1,100 kg – minimum for 2 people)
euro 8 all’etto /100g
Fish Courses
Stewed cod vicentina style served with polenta croutons
22
Roasted monkfish tails with sautéed Ratte potatoes and green gremolata
26
Milanese-style sturgeon with tartar sauce, cauliflower florets,
broccoli and American sweet potatoes
28
Desserts
All Desserts will be anticipated by a pre-dessert: Pinot Nero Brut Caseo granita on an orange coulis
Monte Bianco
Cocoa sablée éclair with chestnut cream, vanilla chantilly,
rum and coffee gelée and marron glacé
10
Fortunella
Almond joconde with hazelnut mousse, kalamansi heart,
caramelized hazelnuts and pistachio crunch
10
Lady
Apple tart scented with cinnamon, raisins and pine nuts, almond frangipane,
caramel sauce, homemade vanilla ice cream and apple chips
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
