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, Valpolicella wine braised radicchio, chestnuts honey on a Grana cheese fondue
€ 18
“Vinappeso” Culatello ham aged in Amarone wine with dried grapes, Amarone jus and brioche bread
€ 22
Knife-cut Garronese beef tartare, tomato gazpacho and basil crumble
€22
Creamed cod, parsley emulsion, taggiasca olives, novella salad and “Pane Carasau” chips
€ 20
Cuttlefish tagliatelle, chopped dried raspberries on a cream of peas and mint
€ 18
Raw bluefin tuna, light zucchini dressing, lime and stracciatella cheese
€ 20
Cheeses selection from Verona alpine huts served with mustard, Amarone jam and honey
€ 18
Selection of cold cuts from the Lessinia region served with pickled vegetables and rosemary focaccia
€ 18
First courses
Homemade potato dumplings in a cheese fondue with black truffle from Lessinia region
€ 18
Spelled flour fusilli, donkey ragout, black cherries and coffee sablé
€ 18
Homemade filled pasta stuffed with crabmeat, shellfish bisque and mango
€ 22
“Matt Felicetti” Spaghetti with trout carbonara and its eggs
€ 20
Risotto with Amarone wine sauce
minimum for two people
€ 16
Risotto with goat’s milk, saffron, Tonka beans and beef jus
minimum for two people
€ 18
Tomato soup, stracciatella cheese and spinach spatzles
€ 16
Second courses
Meat Courses
Grilled beef tenderloin from Veneto in Amarone wine sauce and served with grated potato millefeuille
€ 28
Braised beef with Ripasso wine sauce served with Polenta from Storo
€ 22
Duck breast cooked at low temperature, Pescantina peach cooked in Recioto wine and brioche bread flavored with duck foie gras
€ 28
Brandy flambéed Chateaubriand with béarnaise sauce and sautéed seasonal vegetables
(minimun for 2 people – min. 600 g)
€ 11 all’etto /100g
Grilled T-Bone Steak and sautéed seasonal vegetables
(1,100 kg – minimun for 2 people)
€ 8 all’etto /100g
Fish Courses
Bluefin tuna tataki, red sauce from the farmhouse and seasonal vegetables
€ 28
Grilled turbot fillet, leek sauce and seasonal mushrooms
€ 26
Carbonaro cod, purple potato purée, “salicornia” sea asparagus, Tommasi extra virgin olive oil and lemon
€ 29
Stewed cod Vicentina style served with polenta croutons
€ 22
Desserts
All Desserts will be anticipated by a pre-dessert: Pinot Nero Brut Caseo granita on an orange coulis
GELSO
Blackberry quenelle with crunchy praline, corn biscuit and Amarone dressing
€ 10
AMAZZONIA
Banana bread crumble, mango compote and passion fruit cream
€ 10
LA TRANQUILLITA’
Goat ricotta cheese flan on green apple, celery, fennel light broth and served with pink grapefruit sorbet
€ 10
ROLL
Cheesecake Roll with pistachio, wild strawberries and lychee coulis
€ 10
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
€ 9
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
