安蒂卡酒店

Immersed in the wine-growing landscape of Prosecco, among orderly hills and rows of vines that define the territory, Condo is a historical family-run trattoria, the custodian across several generations of the Venetian gastronomic tradition. The interiors, warm and full of character, speak of the simple charm of the old country table; in summer, a pleasant veranda enveloped in climbing plants offers outdoor dining of genuine and unhurried character, perfectly suited to savouring the tranquillity of the surroundings. The cooking faithfully follows the rhythms of the territory, with dishes that a

At this restaurant, an American-style barbecue garden (in summer) and a smart, rustic dining room provide the backdrop for carefully prepared local cuisine with a personalised, gourmet twist, such as the home-made gnocchi served with three different types of tomato. The wine list features top-quality labels from Italy and further afield, including a few vintages that will delight wine-enthusiasts.

A long-established restaurant with a renowned reputation thanks to the enthusiasm of the family at the helm and the excellent cuisine on offer. The carefully designed menu focuses mainly on classic regional dishes, yet also includes more contemporary options and even a few fish-based specialities, while the impressive wine list features more than 1 000 different labels, including some surprising names and various vertical wine-tasting options.

Although this restaurant has been in business since the 1950s, it feels much more modern thanks to its updated appearance. Renowned for its excellent regional cuisine served in the evening, the restaurant pays careful attention to seasonal ingredients. At lunchtime, the ”osteria”-style menu is much simpler. Excellent wine selection.

Situated in the luxurious Villa Abbazia hotel, this splendid restaurant boasts a fireplace, frescoes and period decor, as well as an elegant outdoor space for summer dining. Both provide the perfect backdrop for the cuisine prepared by Giuseppe Francica, a young chef who practically grew up in the kitchen here. Served on vegetarian and tasting menus from which dishes can also be chosen individually à la carte style, this chef’s fresh and colourful dishes are made using herbs and vegetables from the property’s own kitchen garden, plus ingredients sourced from trusted local producers. The excell

Once the town hall of Follina, this building dating from 1704 is now home to a restaurant run by two brothers who serve delicious regional and seasonal cuisine here (in winter, don’t miss the spit-roasted chicken, veal or pork cooked according to local tradition). A beautiful mulberry tree, the old symbol of the village that was once involved in the silk industry, graces the outdoor dining space.

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.