Farm-to-table quality.
All the restaurant’s dishes use local or farm-to-table products prepared directly in the kitchen of the structure under the direction of the renowned Chef Francesco Camponovo.
- Seasonality. Three proposals a year: autumn-winter menu, spring menu, summer menu.
- Territoriality. All the products come from Veneto.
- Sought-after experience. The raw ingredients and the selected superfoods are treated with modern cooking techniques.
