Conceived as an accommodation inn and stabling, today, in addition to the genuine courtesy and the attentive service by Lucio Biave and his wife Francesca Scarmaenani, in two rustic and comfortable rooms traditional dishes are offered. Among them, appetizing starters (Venetian sopressa with polenta, marinated salmon and salad with croutons, swordfish carpaccio with raw zucchini and Grana cheese), few but delicious first courses (Venetian pasta and beans, potato gnocchi with cream of shrimp and pesto, risotto with Soave Classico), succulent second courses (“alla Vicentina” codfish with polenta, veal bits with mushrooms and polenta, “alla scotta dito” lamb chops, salmon in puff pastry au gratin with truffles), cheese and, of course, the fine wine of the Soave lands.
