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
Hand-cut Scottona beef tartare with caper pesto, Taggiasca olives, Cantabrian anchovies, wholegrain mustard mayonnaise and sesame puff pastry breadstick
22
Cheese 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
24
Steamed tropical prawn tails, wild smoked salmon carpaccio, arugula salad, green apple, Grana Padano cheese shavings and Cantabrian anchovies
34
Carrot and beetroot salad with salted hazelnut cream
18
Sautéed mixed vegetables with soybean sprouts and barley
16
Small chickpea patties served on a beetroot velouté
16
First courses
Homemade potato dumplings in a cheese fondue with Italian black truffle
20
Fresh tagliatelle with duck ragout and crispy raspberry crumble
24
Swordfish and potato stuffed tortelloni, mussel broth and yellow cherry tomatoes on smoked provola fondue
20
Gragnano paccheri pasta with yellow and red tomatoes, burrata stracciatella cheese and basil emulsion
22
Carnaroli rice by Melotti with Amarone wine sauce
20 – minimum for two people
Carnaroli rice by Melotti with roasted red and yellow peppers and buffalo blue cheese fondue
24 – minimum for two people
Green asparagus cream with mimosa egg and 24-month aged Grana Padano crumble
16
Venere black rice with Mediterranean caponata
20
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, potato millefeuille gratin, Italian-style braised spinach with raisins and toasted pine nuts
30
Braised beef with Ripasso wine sauce served with polenta from Storo
22
Roasted lamb rump with thyme and mint jus, served with sautéed asparagus and baby tomatoes
28
Brandy flambéed chateaubriand with béarnaise sauce and sautéed seasonal vegetables
11 / 100 g (minimum 600 g · minimum for two people)
Grilled T-bone steak and sautéed seasonal vegetables
9 / 100 g (1,100 kg · minimum for two people)
Celeriac from Verona braised in Amarone wine served on soft polenta from Storo
22
Legume cutlets with flavoured mayonnaise and sautéed courgettes
22
Summer garden vegetables on grilled aubergine
22
Stewed cod Vicentina style served with polenta croutons
20
Bluefin tuna cutlet, avocado cream and vegetable crisps
32
Livornese-style red mullet with sautéed “ratte” potatoes
26
Desserts
All Desserts will be anticipated by a pre-dessert: Pinot Nero Brut Caseo granita on an orange coulis
Delicate coffee Bavarian cream on almond biscuit with pistachio and coconut, coffee gel and red currants
10
White chocolate and yogurt mousse, blueberry coulis, fresh blueberries and liquorice meringue flakes
10
Soft carrot cake, Grand Marnier scented orange chantilly cream and homemade toasted almond gelato
10
Passion fruit mousse with mango pulp on a biscuit base
10
Cheese mousse glazed with dark chocolate and hazelnut crumble
10
Carrot cake with raspberry coulis and mandarin pulp
10
Millefeuille with zabaione light cream and chocolate sauce
9
Our own Tiramisù
9
Crunchy almond tuile basket served with ice cream and wild berries marinated with Maraschino liquor
9
Dark chocolate flan with a white chocolate soft heart 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
