The Hotel's Ristorante (Premio Forchetta d'Oro 1991)offers typically local and regional dishes with pleassant creative additions.
The Chef and Proprietor, Luca Bolzon, recommends ali the Montegrappa's specialities: Leg of pork "al fieno" and the traditional poor person's dish: Polenta and cheese.
Worthy of mention is the home made bread with the antique Venetian fragrance.
There is a good wine chart with 40 of the most renowned Italian names, red and white.

Info e prenotazioni: info@hotelmontegrappa.it |