What's boiling in the pot today?

The restaurant, our crowning glory, is known throughout the entire province of Vicenza for its strong ties with Vicenza and Veneto tradition.

Every day we mix fresh ingredients with grandmothers’ secrets! Take a look at Maria and Elisa’s kitchen, chefs & moms of the Grego Family, always intent on preparing fresh-egg pasta such as bigoli, fettuccine and gnocchi, good smelling ragout, the saôr” (typical sweet-and-sour sauce), a strong “minestrone” soup, a succulent roast with aromatic herbs, a big T-Bone steak on the grill…

In the meanwhile a delicious Venezia style liver is frying in the pan…

Then, freshwater fish specialities - part of the local cuisine - proposed nowadays in original versions : marinated char, trout Avannotti Bolzano Vicentino De.Co., trout carpaccio, pasta “alla bolzanese” or Veneto style trout fillet…

And if you sniff an unusual, decisive smell… that's a majestic Baccalà (stockfish speciality) worth trying straight from the oven!

Our favorite ingredients are local products and genuine raw materials daily selected in person. It’s the land itself that suggests us what to bring to the table, following the slow rhythm of seasons:

Winter offers pumpkin, local artichokes, red Treviso radicchio, full-bodied cheeses, broccolo fiolaro, game...
Spring brings white asparagus of Bassano, wild herbs, dandelion and poultry, fresh peas and firstfruits...
Summer explodes in the intense flavors of ripe tomatoes and fresh cheeses, zucchini flowers, pesto of aromatic herbs grown on the balcony, light meats...
Autumn inebriates the air with scent of grapes, fruit compote, local salami, mushrooms, soups, smell of chestnuts on the fire...

We pay particular attention to children and Guests with allergies, intolerances or specific dietary demands: we are ready to meet any need with tasty proposals.