Since 1974 the Castellarin family has tastefully managed the restaurant and paid careful attention to any detail.
The restaurant was completely renewed in 1992 and offers menus, which vary depending on the season and are closely followed by the manager Paolo and the chef Roberto, who will always meet any of your food and wine request.
Our lava stone grill always guarantees excellent results in the preparation of meats. Every Friday in the winter months people can assist the preparation of meat on the ‘Fogolar’ (the traditional open hearth).
The Chef recommends:
- Grilled rump meat in slices with vegetables
- Rib of beef with potatoes
- Fiorentina (grilled T-bone steak).