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 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 hazelnuts
26
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
Bluefin tuna carpaccio, baby spinach salad, black truffle petals, Pecorino Romano shavings and Tommasi extra virgin olive oil & lemon emulsion
26
Steamed tropical prawn tails, wild smoked salmon carpaccio, arugula salad, green apple, Grana Padano cheese shaves and Cantabrian anchovies
34
Grana Padano flan, Grana Padano cheese fondue, pears poached in Valpolicella wine and black truffle
28
Carrot and beetroot salad and salted hazelnut cream
18
First courses
Homemade potato dumplings in a cheese fondue with italian black truffle
20
Fresh tagliatelle with duck ragout and crispy raspberry
24
Tortelloni filled with creamed dentex served with a reduced shellfish bisque
20
Gragnano paccheri, farmhouse tomato sauce, artichokes, meltingly tender pumpkin and toasted pumpkin seeds
20
Carnaroli rice by Melotti with Amarone wine sauce
20 – minimum for two people
Carnaroli rice by Melotti with porcini mushrooms and plancha-seared scallops
26 – minimum for two people
Creamy pumpkin soup and burrata stracciatella cheese
16
Lentil casarecce pasta with rocket pesto and sun-dried tomatoes
20
Borgo Antico vegetable minestrone
16
Second courses
Grilled beef tenderloin from Veneto in Amarone wine sauce, potatoes millefeuille gratin, italian-style braised spinach with raisins and toasted pine nuts
33
Braised beef with Ripasso wine sauce served with polenta from Storo
24
Venison picanha in a blueberry sweet-and-sour sauce, braised pumpkin wedges and crispy pumpkin chips
28
Brandy flambéed chateaubriand with béarnaise sauce and sautéed seasonal vegetables
11 /100g – (min. 600 g – minimum for 2 people)
Grilled T-bone steak and sautéed seasonal vegetables
9 /100g (1,100 kg – minimum for 2 people)
Celeriac from Verona braised in Amarone wine served on soft polenta from Storo
22
Legume cutlets with flavoured mayonnaise and sautéed courgettes
22
Stewed cod vicentina style served with polenta croutons
20
Oven-roasted sea bass fillet served with artichoke hearts
32
Desserts
All Desserts will be anticipated by a pre-dessert: Pinot Nero Brut Caseo granita on an orange coulis
Pecan Pie
Vanilla tartlet with chestnut compote, hazelnut frangipane, caramelised pecans and artisanal chestnut ice cream
14
Helvezia
Soft almond meringue with hazelnut chantilly cream and Moscato wine plums
12
Choco-Lampone
Soft chocolate cake raspberry jelly, dark chocolate chantilly cream and fresh raspberries
12
Passione
Passion fruit mousse with mango pulp on a biscuit base
10
L’Innocente
Cheese mousse glazed with dark chocolate and hazelnut crumble
10
Jessica
Carrot cake with raspberry coulis and mandarin pulp
10
… the sweet tradition
Millefeuille with zabaione light cream and chocolate sauce 10
Our own Tiramisù
10
Crunchy almond tuille basket served with ice cream and wild berries marinate with Maraschino liquor
10
Dark chocolate flan with a white chocolate soft heart served with a toffee sauce
12
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
