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

Warm braised radicchio, chestnuts honey and grana Cheese wrapped in Parma ham 24 months PDO
€ 16

Vinappeso Culatello ham aged in Amarone wine
€ 22

Knife-cut Garronese beef tartare, shallot sauce, pea gelée, marinated egg yolk and horseradish mousse
€ 24

Salted cod served with grilled polenta
€ 18

Dentex and Garda lemon tartare on strawberry and tomato gazpacho, steamed green asparagus and Sake
€ 23

Caldo e freddo di mare: Steamed tropical prawn tails and wild smoked salmon carpaccio with arugula salad, green apple and Grana Padano shaves
€ 26

Il Casaro
Cheeses selection from Verona alpine huts served with mustard, Amarone jam and honey
€ 16

Il Norcino
selection of cold cuts from the Lessinia region
€ 16

First courses

All of our pasta is House-made by our chefs

Homemade potato dumplings in a cheese fondue with black truffle from Lessinia region
€ 16

Monograno Matt Felicetti spaghetti with sea urchin, yellow datterino tomatoes and banana and chilli crumble
€ 22

Traditional filled pasta with white asparagus on a rosemary and sage cheese fondue
€ 16

Spelled flour tagliatelle, hare stew, chocolate, dried apricots and candied ginger
€ 16

Maccheroncini pasta with cherry tomatoes, basil pesto and black olives
€ 14

Risotti – (minimum for two people)

Risotto with Amarone wine sauce
€ 16

Nettles Risotto, smoked scallop and buffalo stracciatella from Campania
€ 18

Our Soup
Pea soup with Culatello aged in Amarone wine and small black garlic wholemeal dumplings
€ 14

Seasonal vegetables soup and cereals
€ 12

Second courses

MEAT COURSES

Beef tenderloin in Amarone wine sauce with new potatoes sautéed with butter
€ 26

Braised beef with Ripasso wine sauce with Polenta from Storo
€ 19

Lamb rump cooked low-temperature, its Gin flavored juice, grilled white asparagus and smoked paprika
€ 26

Grilled sliced beef sirloin on a bed of mixed green salad, Maldon salt and oven-roasted new potatoes
€ 24

Brandy flambéed Chateaubriand with béarnaise sauce and sautéed seasonal vegetables
(minimun for 2 people – min. 600 g)
€ 10 /100g

Grilled T-Bone Steak and sautéed seasonal vegetables
(1,100 kg – minimun for 2 people)
€ 7 /100g

FISH COURSES

Grilled seafood selection langoustine, king prawns, scallops and fish of the day fillet
€ 26

Karkadè scented snapper filett, borage cream and its crumble
€ 25

Traditional pike in gardesana sauce with corn cream
€ 20

Octopus tentacle in corn flakes breading, coconut cream and cuttlefish ink oil
€ 24

Desserts

All Desserts will be anticipated by a pre-dessert: Pinot Nero Brut Caseo granita on an orange coulis

Millefeuille with chantilly cream and chocolate sauce
€ 9

Pistachio bisquit with raspberries and yuzu cream, pineapple and cardamom
€ 9

Our own Tiramisù
€ 9

Vietnamese origin milk chocolate mousse on semi candied apricot cake
€ 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
€ 9

Coconut bisque, compote of pineapple, mango and passion fruit, light coconut cream and sweet basil pesto
€ 9

Seasonal Fruit salad with your choice of ice cream
€ 9

Starters

Warm braised radicchio, chestnuts honey and grana Cheese wrapped in Parma Ham 24 months PDO
€ 15
Vinappeso culatello ham aged in Amarone wine
€ 22
Knife-cut Garronese beef tartare, shallot sauce, pumpkin gelée di zucca, black truffle and e cardamom, Perla blu cheese aged in Gin and rosemary rice crumbles
€ 23
Salted cod served with grilled polenta
€ 18
Mandarin flavoured ricciola, pickled baby vegetables withe raisins and onion, mango and dill cream
€ 23
Caldo e freddo di mareSteamed tropical prawn tails and wild smoked salmon carpaccio with arugula salad, green apple and Parmigiano Reggiano shaves
€ 26
Il CasaroCheeses selection from Verona alpine huts served with mustard, Amarone jam and honey
€ 16
Il Norcino selection of cold cuts from the Lessinia region
€16

First Courses

All of our pasta is House-made by our chefs
Homemade potato dumplings in a cheese fondue with black truffle from Lessinia region
€ 15
Garda Lemon tagliolini in a lobster and pink pepper sauce
€ 20
Homemade ravioli filled with snails and porcini mushrooms on a spicy pizzaiola sauce and fine herbs
€ 16
Spelled flour bigoli pasta with stewed boar and thyme scented candied pineapple
€ 15
Maccheroncini pasta with cherry tomatoes, basil pesto and black olives
€ 14
RISOTTI(minimum for two people)
Risotto with Amarone wine sauce
€ 15
Risotto with grappa, shrimp carpaccio and dark chocolate
€ 18
OUR SOUP
Pumpkin cream, celery, crunchy culatello aged in wine and smoked ricotta
€ 14
Seasonal vegetables soup and cereals
€ 12

Second Courses

MEAT COURSES
Beef tenderloin in Amarone wine sauce with new potatoes sautéed with butter
€ 26
Braised beef with Ripasso wine sauce with Polenta from Storo
€ 19
Duck breast and foie gras, mountain pine scented pumpkin cream and blueberries
€ 26
Grilled sliced beef sirloinon a bed of mixed green salad, Maldon saltand oven-roasted new potatoes
€ 22
Brandy flambéed Chateaubriand with béarnaise sauce and sautéed seasonal vegetables (minimun for 2 people) (min. 600g)
€ 10 /100g
Grilled T-Bone Steak (1,100 kg) and sautéed seasonal vegetables (minimun for 2 people)
€ 7 /100g
FISH COURSES
Grilled seafood selection langoustine, king prawns, scallops and fish of the day filet
€ 26
Cod cooked in low temperature lemongrass cooking oil, Jerusalem artichoke puree, sautéed shiitake mushrooms and toasted hazelnuts
€ 25
Traditional pike in gardesana sauce with corn cream
€ 20
Argentine prawn tails in phyllo dough and guacamole sauce
€ 24

Desserts

All Desserts will be anticipated by a pre-dessert: Prosecco granitaon an orange coulis
Millefoglie with chantilly cream and chocolate sauce
€ 9
“Biancomangiare” with karkadè gelée, cranberry sauce and pistachio sponge
€ 9
Our own Tiramisù
€ 9
“Old England”… Brownie with dark chocolate and hazelnuts, eggnog cream and Alkermes gelée
€ 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
€ 9
Petit tarte au citron meringuée, sage and papaya
€ 9
Seasonal Fruit salad with your choice of ice cream
€ 9

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Chef Emanuele Selvi

The kitchen brigade is led by Chef Emanuele Selvi, originally from Sant'Ambrogio, one of the five municipalities of Valpolicella Classica area. 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 his land, which he celebrates in his cuisine, particularly in the creation of the traditional Risotto with Amarone produced by Tommasi Viticoltori.

Chef Emanuele Selvi

The kitchen brigade is led by Chef Emanuele Selvi, originally from Sant'Ambrogio, one of the five municipalities of Valpolicella Classica area. 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 his land, which he celebrates in his cuisine, particularly in the creation of the traditional Risotto with Amarone produced by Tommasi Viticoltori.

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Enrico de Togni

Passion for wine. Enrico de Togni, assisted by Antonio and Davide, welcomes you to the restaurant and helps you discover culinary tastes and wines that will make your experience unforgettable.

Enrico de Togni

Passion for wine. Enrico de Togni, assisted by Antonio and 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