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
Parma ham 24 months PDO, Valpolicella wine warm braised radicchio and chestnuts honey on a Grana cheese fondue
18
Culatello ham aged in Amarone wine with dried grapes and Amarone jus
22
Knife-cut Garronese beef tartare, shallot sauce, creamed Grana Padano cheese, black Lessinia truffle and toasted hazelnuts
26
Salted cod served with grilled polenta
20
Fennel and citrus salad, steamed prawn tails, dill marinated salmon and cuttlefish
28
Seared octopus, mashed pumpkin, goat cheese, tasty almonds and octopus crackers
24
Il Casaro: Cheeses selection from Verona alpine huts served with mustard, Amarone jam and honey
18
Il Norcino: selection of cold cuts from the Lessinia region
18
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
18
“Pacchero” short pasta on a red farmhouse sauce, artichokes, dark pumpkin and toasted sliced almonds
18
Homemade filled pasta stuffed with green broccoli, vanilla red prawns cooked in low temperature and its bisque
22
Chestnut flour tagliatelle pasta, marinated and stewed hare, candied citron and cocoa Grue waffle
18
Risotti (minimum for two people)
Risotto with Amarone wine sauce
16
Risotto with spinach chlorophyll, river char and lemon confit
18
Our Soup
Purple potatoes cream, egg yolk gel, Stracchino cheese and turmeric flavored croutons
Second courses
Meat
Grilled beef tenderloin from Veneto served in Amarone wine sauce with potato mousseline
26
Braised beef with Ripasso wine sauce with Polenta from Storo
21
Deer cooked in low temperature, blueberry balsamic vinegar, braised pumpkin and its chips
28
Brandy flambéed Chateaubriand with béarnaise sauce and sautéed seasonal vegetables (minimun for 2 people – min. 600 g)
euro 11 /100g
Grilled T-Bone Steak and sautéed seasonal vegetables (1,100 kg – minimun for 2 people)
euro 8 /100g
Fish
Fried scallops on a bed of stewed black cabbage and toasted almonds
28
Mullet millefeuille with seasonal vegetables and creamy orange
27
The catch of the day and seasonal vegetables
from 27 to 32
Desserts
All Desserts will be anticipated by a pre-dessert: Pinot Nero Brut Caseo granita on an orange coulis
Foret noir
Chocolate sponge cake with dark and white chocolate mousse, black cherries, white chocolate chantilly cream, gianduia curls and pistachio cremino
10
Mon amour
polenta, apple jam with mulled wine, hazelnuts with caviar of Ciaculli late mandarin
10
Maccarville
Macaron with maron glacé and chantilly cream
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
