At Osteria Bellavista, the menu is recited: Paolo and Raffaele, father and son, will guide you through the dishes of the day, prepared with excellent ingredients and authentic passion. The cuisine? A tribute to tradition, between sea and land, with a contemporary touch that surprises without betraying its roots.
官网Ca’ Apollonio Gourmet offers a contemporary cuisine deeply rooted in the territory of the Venetian foothills, where nature, seasonality, and research coexist in refined equilibrium. Within a historic villa set in the landscape of Monte Grappa, executive chef Alessio Longhini constructs tasting menus that celebrate local and organic ingredients sourced from a carefully selected short supply chain, many of them grown in the property’s own kitchen gardens according to principles of regenerative agriculture.The proposal develops through menus that weave together gastronomic memory, technique, and
官网Housed in a charming 18C villa, this elegant restaurant overlooks its attractive garden in a magical setting which is typical of the Veneto. The cuisine also has a regional focus, with classic recipes featuring on the menu alongside more creative dishes (fish appears more often than meat).
官网A warm and welcoming dining room, together with professional yet pleasantly friendly and informal service, provide the perfect complement to the extraordinary cuisine: hearty, full of flavour, unsullied by unnecessary artifice. The pasta tubes with a rich sauce of baby cuttlefish, dried seaweed and sea urchins are unforgettable, as is the grilled fish with a sauce made from clams, leeks and seaweed oil.
官网A salon en plein air overlooking Asolo’s historical center, this charming spot offers attentive service and Italian cuisine presented with a modern touch. The menu spans land and sea, with vegetarian options as well. A classic and welcoming atmosphere makes it an ideal setting for a romantic dinner.
官网Genuine warmth in the dining room and interiors that recall the inns of old: the building is historic, and the discreet creak of the wooden staircase contributes to a d’antan atmosphere. Among the most intriguing offerings is a raviolo accompanied by fried artichokes and a sweetbread “carpaccio,” completed by an almond sauce that rounds the dish with gentle, measured succulence.
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