At an altitude of 600m, in an ancient chestnut grove on the north side of the Grappa Massif, it is surrounded by greenery and offers ample space for recreation: the meadow, the forest with the tree houses for children, the educational trail and the geological path.
The farm is "bio-diverse": it does not use chemicals and in the kitchen are used raw materials of its own or organic companies.
The restaurant is genuine and seasonal: the bread is made with sourdough and baked in a wood oven; the polenta is corn "sponcio"; the beans are the main dish: variety Lamon, Gialet presidio slow food, Bonel and other ancient local varieties. In the different menus you can taste honey, nuts, chestnuts, hazelnuts, wild herbs, garden products always following what the season offers.
