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 Padano cheese fondue
18
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
24
Warm and Cold seafood platter: Steamed tropical prawn tails, wild smoked salmon carpaccio, arugula salad, green apple, Grana Poadano cheese shaves and Cantabrian anchovies
34
Pumpkin Flan, porcini mushrooms, Grana cheese crisp, pumpkin oil and toasted pumpkin seeds
20
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
Pacchero pasta with farmhouse red sauce, artichokes, creamy pumpkin and hazelnut crumble
22
Filled pasta with braised beef and porcini mushrooms served on a Grana Padano cheese fondue
20
Tagliatelle with chestnut flour, hare ragout, candied citron and cocoa nibs
18
Risotto with Amarone wine sauce – minimum for two people
18
Artichoke risotto topped with red prawn tartare, Tommasi extra virgin olive oil and fleur de sel – minimum for two people
22
Pumpkin soup with stracciatella cheese and rosemary crumble
16
Second courses
Meat Courses
Grilled beef tenderloin from Veneto in Amarone wine sauce served with potatoes millefeuille gratin, Italian-style braised spinach with raisins and toasted pine nuts
28
Braised beef with Ripasso wine sauce served with polenta from Storo
22
Venison cooked at low temperature, blueberries reduction, braised pumpkin slices and pumpkin chips
28
Brandy flambéed Chateaubriand with béarnaise sauce and sautéed seasonal vegetables (minimum for 2 people – min. 600 g)
euro 11 per 100g
Grilled T-Bone Steak and sautéed seasonal vegetables (1,100 kg – minimum for 2 people)
euro 9 per 100g
Fish Courses
Stewed cod vicentina style served with polenta croutons
22
Seared Scallop with chickpea purée, crispy guanciale and Tommasi extra virgin olive oil
26
Turbot Fillet served with a beurre blanc-style fish broth and seasonal vegetables
32
Desserts
All Desserts will be anticipated by a pre-dessert: Pinot Nero Brut Caseo granita on an orange coulis
FRA-PECAN
Light pecan bavarois on a rolled concord grape sponge and chocolate crumble
10
VANILLA
Delicate vanilla-infused white chocolate mousse with a dark chocolate pear gelée center and Breton sablé
10
WINTER FRESHNESS
Late-season mandarin cream with spiced floral grapefruit jelly, mandarin sponge and passion fruit caramel
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
