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 and chestnuts honey on a Grana Padano cheese fondue
18
Culatello ham aged in Amarone wine with dried grapes, Amarone jus and brioche bread
24
Beef tartare, chive custard and fried caper
22
Crab mille-feuille, russian salad and saffron mayonnaise
24
Pulled pork tacos, spring mix salad, grilled friggitello pepper and greek yogurt
20
Fried eggplant, garlic “aioli” sauce, chopped tomato and eggplant umami
18
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
Vertical tasting of fresh PDO cheeses with seasonal accompaniments
16
First courses
Homemade potato dumplings in a cheese fondue with black truffle from Lessinia region
18
Rabbit and cinnamon tagliatelle pasta
18
Bigoli with sardines, grilled escarole cream, parsley crumble and tuna bottarga
20
Buffalo ricotta cheese and nettle filled pasta, smoked tomato jus and mint-flavored extra virgin olive oil
18
“Cavalieri” short pasta, mountain dairy butter, Monte Veronese aged mountain cheese cloud and toasted hazelnut crumble
18
Risotto with Amarone wine sauce – minimum for two people
18
Lobster risotto with bee pollen and rosehip – minimum for two people
28
Warm potato velouté with basil, green beans and pecorino cheese salt
16
Second courses
MEAT COURSES
Grilled beef tenderloin from Veneto in Amarone wine sauce served with mashed potatoes, Italian-style braised spinach with raisins and toasted pine nuts
28
Braised beef with Ripasso wine sauce served with Polenta from Storo
22
Lamb rump, asparagus in tempura and tonka bean
28
Brandy flambéed Chateaubriand with béarnaise sauce and sautéed seasonal vegetables (minimun for 2 people – min. 600 g)
euro 11 all’etto /100g
Grilled T-Bone Steak and sautéed seasonal vegetables
(1,100 kg – minimun for 2 people)
euro 8 all’etto /100g
FISH COURSES
Stewed cod vicentina style served with polenta croutons
20
Red mullet on pea cream, Gin Tonic mayonnaise and citrus aroma
26
Cod fillet cooked in oil, garlic “aioli” sauce and steamed saffron potatoes
26
Crispy tuna, cucumber gazpacho and seasonal garnish
30
Desserts
All Desserts will be anticipated by a pre-dessert: Pinot Nero Brut Caseo granita on an orange coulis
PLAISIR AL LIMONE
Light lemon mousse flavored with Limoncello, lime and anise strawberry compote and vanilla crumble
10
PESCANTINA
Vanilla and pistachio Bavarian cream with a peach insert
10
ROSEMARY
Chocolate tart with rosemary apricots, frangipane cream and almond praline yogurt mousse
10
… the sweet tradition
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
