Ristorante Villa Cipriani

The restaurant's kitchen offers a combination of regional and Mediterranean specialties, as well as traditional Cipriani dishes, such as beef carpaccio, spring risotto, baccalà mantecato, and pilaf rice with curry shrimp. The menu follows the seasons, and the dishes vary according to the availability of raw materials in the local market: focused on Treviso radicchio in autumn, and in spring on wild herbs such as bruscandoli or nettle shoots. And then there are the white asparagus from Bassano, the fresh and sweet peas from Borso del Grappa, and the chiodini or porcini mushrooms from Montello. The pastry chef prepares desserts daily, takes care of cakes for breakfast, cookies to accompany coffee, fresh pasta, bread, ice creams, and sorbets. Two dining rooms, the Contarini and the Veranda, and a beautiful terrace overlooking the garden for the lovelier days.