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
24
Knife-cut Garronese beef tartare, Grana Padano cheese fondue, black truffle from Lessinia and toasted hazelnuts
22
Stewed cod Vicentina style served with polenta croutons
20
Phyllo pastry millefuille with saffron crab meat and classic Russian salad
24
Sliced tuna fillet flavored with orange on a creamy pumpkin base and crispy pumpkin seeds
22
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
First courses
Homemade potato dumplings in a cheese fondue with black truffle from Lessinia region
18
Fusillone pasta with farmhouse red sauce, artichokes, creamy pumpkin and hazelnut crumble
18
Pumpkin tortelloni with amaretto, Cremona mustard and balsamic vinegar powder
20
Tagliatelle with chestnut flour, hare ragout, candied citron and Amarone wine reduction
18
Risotto with Amarone wine sauce – minimum for two people
18
Lemon risotto with Timut pepper and red prawn – minimum for two people
20
Carrot soup, grilled leek and pumpkin bread crostini
16
Second courses
Meat Courses
Grilled beef tenderloin from Veneto in Amarone wine sauce served with grated potato millefeuille and sautéed spinach with raisins and pine nuts
28
Braised beef with Ripasso wine sauce served with Polenta from Storo
22
Venison cooked at low temperature, red currant reduction, braised pumpkin slices and pumpkin 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 Courses
Fillet of sea gurnard, red turnip and Lugana wine chestnuts
26
Mediterranean John Dory fish, cauliflower cream cooked in saffron-infused milk and fresh coriander emulsion
36
Desserts
All Desserts will be anticipated by a pre-dessert: Pinot Nero Brut Caseo granita on an orange coulis
LE POIRE
Moscato wine Bavarian cream, Java long pepper pear compote and vanilla biscuit
10
PEPITA
Light caramel chocolate mousse, hazelnut cream and praline chocolate sponge cake
10
JAMAICA
Dark chocolate eclair, pastry cream and small Jamaican rum babas
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
