10-05-2017

Cogo reaches adulthood

The new El Coq is a great project for a big, sound, refined, creative cuisine: «Judge me based on this»

Lorenzo Cogo at work behind the pass at his new E

Lorenzo Cogo at work behind the pass at his new El Coq in Vicenza (photo Tanio Liotta)

Photogallery

A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza

At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 

We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works

The elegant dining room

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room

Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana

The view from the dining room...

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...

...and from the kitchen

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...









...and from the kitchen

Let’s start: Cherry tomato, angustura, vegetable jus. All the photos of the dishes are by Tanio Liotta

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...









...and from the kitchen









Let’s start: Cherry tomato, angustura, vegetable jus. All the photos of the dishes are by Tanio Liotta

Beetroot macaroons with radicchio and Béarnaise sauce with mint

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...









...and from the kitchen









Let’s start: Cherry tomato, angustura, vegetable jus. All the photos of the dishes are by Tanio Liotta









Beetroot macaroons with radicchio and Béarnaise sauce with mint

Choux pastry with peanut cream and dried bacon

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...









...and from the kitchen









Let’s start: Cherry tomato, angustura, vegetable jus. All the photos of the dishes are by Tanio Liotta









Beetroot macaroons with radicchio and Béarnaise sauce with mint 









Choux pastry with peanut cream and dried bacon

Doughnut with goat cheese and curry cream: the last appetizer

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...









...and from the kitchen









Let’s start: Cherry tomato, angustura, vegetable jus. All the photos of the dishes are by Tanio Liotta









Beetroot macaroons with radicchio and Béarnaise sauce with mint 









Choux pastry with peanut cream and dried bacon 









Doughnut with goat cheese and curry cream: the last appetizer

Fondale marino, scalogno, salmone e salicornia: the shallot is chargrilled, there’s peppermint mousse, powdered salmon, and granita made with sea asparagus and orange bitter

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...









...and from the kitchen









Let’s start: Cherry tomato, angustura, vegetable jus. All the photos of the dishes are by Tanio Liotta









Beetroot macaroons with radicchio and Béarnaise sauce with mint 









Choux pastry with peanut cream and dried bacon 









Doughnut with goat cheese and curry cream: the last appetizer









Fondale marino, scalogno, salmone e salicornia: the shallot is chargrilled, there’s peppermint mousse, powdered salmon, and granita made with sea asparagus and orange bitter

Amberjack belly, rosola and peas: an improvisation based on what was available from the market. Fish and peas are chargrilled, then there’s a vinaigrette of pods and rosole, poppies

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...









...and from the kitchen









Let’s start: Cherry tomato, angustura, vegetable jus. All the photos of the dishes are by Tanio Liotta









Beetroot macaroons with radicchio and Béarnaise sauce with mint 









Choux pastry with peanut cream and dried bacon 









Doughnut with goat cheese and curry cream: the last appetizer









Fondale marino, scalogno, salmone e salicornia: the shallot is chargrilled, there’s peppermint mousse, powdered salmon, and granita made with sea asparagus and orange bitter









Amberjack belly, rosola and peas: an improvisation based on what was available from the market. Fish and peas are chargrilled, then there’s a vinaigrette of pods and rosole, poppies

Chargrilled calamari, babaganush, bergamot and teriaki: the grill, once again. Cogo learnt its perfect use from Basque master Victor Arguinzoniz of Asador Etxebarri

 

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...









...and from the kitchen









Let’s start: Cherry tomato, angustura, vegetable jus. All the photos of the dishes are by Tanio Liotta









Beetroot macaroons with radicchio and Béarnaise sauce with mint 









Choux pastry with peanut cream and dried bacon 









Doughnut with goat cheese and curry cream: the last appetizer









Fondale marino, scalogno, salmone e salicornia: the shallot is chargrilled, there’s peppermint mousse, powdered salmon, and granita made with sea asparagus and orange bitter









Amberjack belly, rosola and peas: an improvisation based on what was available from the market. Fish and peas are chargrilled, then there’s a vinaigrette of pods and rosole, poppies









Chargrilled calamari, babaganush, bergamot and teriaki: the grill, once again. Cogo learnt its perfect use from Basque master Victor Arguinzoniz of Asador Etxebarri

 

Bosaga roe, yellow pepper, sake and ice camomile. Masterful what with complexity and elegance. Bosaga is a fish typical of Chioggia

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...









...and from the kitchen









Let’s start: Cherry tomato, angustura, vegetable jus. All the photos of the dishes are by Tanio Liotta









Beetroot macaroons with radicchio and Béarnaise sauce with mint 









Choux pastry with peanut cream and dried bacon 









Doughnut with goat cheese and curry cream: the last appetizer









Fondale marino, scalogno, salmone e salicornia: the shallot is chargrilled, there’s peppermint mousse, powdered salmon, and granita made with sea asparagus and orange bitter









Amberjack belly, rosola and peas: an improvisation based on what was available from the market. Fish and peas are chargrilled, then there’s a vinaigrette of pods and rosole, poppies









Chargrilled calamari, babaganush, bergamot and teriaki: the grill, once again. Cogo learnt its perfect use from Basque master Victor Arguinzoniz of Asador Etxebarri

 









Bosaga roe, yellow pepper, sake and ice camomile. Masterful what with complexity and elegance. Bosaga is a fish typical of Chioggia

Jerusalem artichoke "risotto", tuna bottarga and horseradish. There are many fake risottos available, such as the one with celeriac by Yoji Tokuyoshi and Salvatore Tassa or the vegetable one by Pedro Subijana. This is really perfect, with cream of Parmigiano and artichoke petals

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...









...and from the kitchen









Let’s start: Cherry tomato, angustura, vegetable jus. All the photos of the dishes are by Tanio Liotta









Beetroot macaroons with radicchio and Béarnaise sauce with mint 









Choux pastry with peanut cream and dried bacon 









Doughnut with goat cheese and curry cream: the last appetizer









Fondale marino, scalogno, salmone e salicornia: the shallot is chargrilled, there’s peppermint mousse, powdered salmon, and granita made with sea asparagus and orange bitter









Amberjack belly, rosola and peas: an improvisation based on what was available from the market. Fish and peas are chargrilled, then there’s a vinaigrette of pods and rosole, poppies









Chargrilled calamari, babaganush, bergamot and teriaki: the grill, once again. Cogo learnt its perfect use from Basque master Victor Arguinzoniz of Asador Etxebarri

 









Bosaga roe, yellow pepper, sake and ice camomile. Masterful what with complexity and elegance. Bosaga is a fish typical of Chioggia









Jerusalem artichoke "risotto", tuna bottarga and horseradish. There are many fake risottos available, such as the one with celeriac by Yoji Tokuyoshi and Salvatore Tassa or the vegetable one by Pedro Subijana. This is really perfect, with cream of Parmigiano and artichoke petals

Spaghetti with garlic and oil, hazelnut milk and seafood, with caviar of iced extra virgin olive oil and sea fennel. Beautiful, masterful and quite good too

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...









...and from the kitchen









Let’s start: Cherry tomato, angustura, vegetable jus. All the photos of the dishes are by Tanio Liotta









Beetroot macaroons with radicchio and Béarnaise sauce with mint 









Choux pastry with peanut cream and dried bacon 









Doughnut with goat cheese and curry cream: the last appetizer









Fondale marino, scalogno, salmone e salicornia: the shallot is chargrilled, there’s peppermint mousse, powdered salmon, and granita made with sea asparagus and orange bitter









Amberjack belly, rosola and peas: an improvisation based on what was available from the market. Fish and peas are chargrilled, then there’s a vinaigrette of pods and rosole, poppies









Chargrilled calamari, babaganush, bergamot and teriaki: the grill, once again. Cogo learnt its perfect use from Basque master Victor Arguinzoniz of Asador Etxebarri

 









Bosaga roe, yellow pepper, sake and ice camomile. Masterful what with complexity and elegance. Bosaga is a fish typical of Chioggia









Jerusalem artichoke "risotto", tuna bottarga and horseradish. There are many fake risottos available, such as the one with celeriac by Yoji Tokuyoshi and Salvatore Tassa or the vegetable one by Pedro Subijana. This is really perfect, with cream of Parmigiano and artichoke petals









Spaghetti with garlic and oil, hazelnut milk and seafood, with caviar of iced extra virgin olive oil and sea fennel. Beautiful, masterful and quite good too

Gargato, squid liver, mousse of buffalo milk mozzarella and ginseng. Gargato is a small maccherone. A delicious dish

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...









...and from the kitchen









Let’s start: Cherry tomato, angustura, vegetable jus. All the photos of the dishes are by Tanio Liotta









Beetroot macaroons with radicchio and Béarnaise sauce with mint 









Choux pastry with peanut cream and dried bacon 









Doughnut with goat cheese and curry cream: the last appetizer









Fondale marino, scalogno, salmone e salicornia: the shallot is chargrilled, there’s peppermint mousse, powdered salmon, and granita made with sea asparagus and orange bitter









Amberjack belly, rosola and peas: an improvisation based on what was available from the market. Fish and peas are chargrilled, then there’s a vinaigrette of pods and rosole, poppies









Chargrilled calamari, babaganush, bergamot and teriaki: the grill, once again. Cogo learnt its perfect use from Basque master Victor Arguinzoniz of Asador Etxebarri

 









Bosaga roe, yellow pepper, sake and ice camomile. Masterful what with complexity and elegance. Bosaga is a fish typical of Chioggia









Jerusalem artichoke "risotto", tuna bottarga and horseradish. There are many fake risottos available, such as the one with celeriac by Yoji Tokuyoshi and Salvatore Tassa or the vegetable one by Pedro Subijana. This is really perfect, with cream of Parmigiano and artichoke petals









Spaghetti with garlic and oil, hazelnut milk and seafood, with caviar of iced extra virgin olive oil and sea fennel. Beautiful, masterful and quite good too









Gargato, squid liver, mousse of buffalo milk mozzarella and ginseng. Gargato is a small maccherone. A delicious dish

Iceberg is an interlude: the salad is soaked in amaro Alpestre, a herb spirit. Then powdered cassis

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...









...and from the kitchen









Let’s start: Cherry tomato, angustura, vegetable jus. All the photos of the dishes are by Tanio Liotta









Beetroot macaroons with radicchio and Béarnaise sauce with mint 









Choux pastry with peanut cream and dried bacon 









Doughnut with goat cheese and curry cream: the last appetizer









Fondale marino, scalogno, salmone e salicornia: the shallot is chargrilled, there’s peppermint mousse, powdered salmon, and granita made with sea asparagus and orange bitter









Amberjack belly, rosola and peas: an improvisation based on what was available from the market. Fish and peas are chargrilled, then there’s a vinaigrette of pods and rosole, poppies









Chargrilled calamari, babaganush, bergamot and teriaki: the grill, once again. Cogo learnt its perfect use from Basque master Victor Arguinzoniz of Asador Etxebarri

 









Bosaga roe, yellow pepper, sake and ice camomile. Masterful what with complexity and elegance. Bosaga is a fish typical of Chioggia









Jerusalem artichoke "risotto", tuna bottarga and horseradish. There are many fake risottos available, such as the one with celeriac by Yoji Tokuyoshi and Salvatore Tassa or the vegetable one by Pedro Subijana. This is really perfect, with cream of Parmigiano and artichoke petals









Spaghetti with garlic and oil, hazelnut milk and seafood, with caviar of iced extra virgin olive oil and sea fennel. Beautiful, masterful and quite good too









Gargato, squid liver, mousse of buffalo milk mozzarella and ginseng. Gargato is a small maccherone. A delicious dish









Iceberg is an interlude: the salad is soaked in amaro Alpestre, a herb spirit. Then powdered cassis

Veal liver, wild asparagus, San Giuseppe, a typical spirit from Vicenza. Plus hop gel, cranberries and bran. Perfect harmony

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...









...and from the kitchen









Let’s start: Cherry tomato, angustura, vegetable jus. All the photos of the dishes are by Tanio Liotta









Beetroot macaroons with radicchio and Béarnaise sauce with mint 









Choux pastry with peanut cream and dried bacon 









Doughnut with goat cheese and curry cream: the last appetizer









Fondale marino, scalogno, salmone e salicornia: the shallot is chargrilled, there’s peppermint mousse, powdered salmon, and granita made with sea asparagus and orange bitter









Amberjack belly, rosola and peas: an improvisation based on what was available from the market. Fish and peas are chargrilled, then there’s a vinaigrette of pods and rosole, poppies









Chargrilled calamari, babaganush, bergamot and teriaki: the grill, once again. Cogo learnt its perfect use from Basque master Victor Arguinzoniz of Asador Etxebarri

 









Bosaga roe, yellow pepper, sake and ice camomile. Masterful what with complexity and elegance. Bosaga is a fish typical of Chioggia









Jerusalem artichoke "risotto", tuna bottarga and horseradish. There are many fake risottos available, such as the one with celeriac by Yoji Tokuyoshi and Salvatore Tassa or the vegetable one by Pedro Subijana. This is really perfect, with cream of Parmigiano and artichoke petals









Spaghetti with garlic and oil, hazelnut milk and seafood, with caviar of iced extra virgin olive oil and sea fennel. Beautiful, masterful and quite good too









Gargato, squid liver, mousse of buffalo milk mozzarella and ginseng. Gargato is a small maccherone. A delicious dish









Iceberg is an interlude: the salad is soaked in amaro Alpestre, a herb spirit. Then powdered cassis









Veal liver, wild asparagus, San Giuseppe, a typical spirit from Vicenza. Plus hop gel, cranberries and bran. Perfect harmony

Sweetbreads, radicchio and yogurt with herbs: the sweetbreads are cooked in hay, the radicchio is grilled. There’s balance, flavour, structure, elegance in every dish. Enrico Bartolini comes to mind

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...









...and from the kitchen









Let’s start: Cherry tomato, angustura, vegetable jus. All the photos of the dishes are by Tanio Liotta









Beetroot macaroons with radicchio and Béarnaise sauce with mint 









Choux pastry with peanut cream and dried bacon 









Doughnut with goat cheese and curry cream: the last appetizer









Fondale marino, scalogno, salmone e salicornia: the shallot is chargrilled, there’s peppermint mousse, powdered salmon, and granita made with sea asparagus and orange bitter









Amberjack belly, rosola and peas: an improvisation based on what was available from the market. Fish and peas are chargrilled, then there’s a vinaigrette of pods and rosole, poppies









Chargrilled calamari, babaganush, bergamot and teriaki: the grill, once again. Cogo learnt its perfect use from Basque master Victor Arguinzoniz of Asador Etxebarri

 









Bosaga roe, yellow pepper, sake and ice camomile. Masterful what with complexity and elegance. Bosaga is a fish typical of Chioggia









Jerusalem artichoke "risotto", tuna bottarga and horseradish. There are many fake risottos available, such as the one with celeriac by Yoji Tokuyoshi and Salvatore Tassa or the vegetable one by Pedro Subijana. This is really perfect, with cream of Parmigiano and artichoke petals









Spaghetti with garlic and oil, hazelnut milk and seafood, with caviar of iced extra virgin olive oil and sea fennel. Beautiful, masterful and quite good too









Gargato, squid liver, mousse of buffalo milk mozzarella and ginseng. Gargato is a small maccherone. A delicious dish









Iceberg is an interlude: the salad is soaked in amaro Alpestre, a herb spirit. Then powdered cassis









Veal liver, wild asparagus, San Giuseppe, a typical spirit from Vicenza. Plus hop gel, cranberries and bran. Perfect harmony









Sweetbreads, radicchio and yogurt with herbs: the sweetbreads are cooked in hay, the radicchio is grilled. There’s balance, flavour, structure, elegance in every dish. Enrico Bartolini comes to mind

Piglet pluma, tofu, black garlic, rocket salad cream, turnip tops and ravette, that is to say wild baby radicchio. «There’s a man who gets them for me at over 1,600 metres, on the mountains above Marano Vicentino. He digs them out of the snow»

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...









...and from the kitchen









Let’s start: Cherry tomato, angustura, vegetable jus. All the photos of the dishes are by Tanio Liotta









Beetroot macaroons with radicchio and Béarnaise sauce with mint 









Choux pastry with peanut cream and dried bacon 









Doughnut with goat cheese and curry cream: the last appetizer









Fondale marino, scalogno, salmone e salicornia: the shallot is chargrilled, there’s peppermint mousse, powdered salmon, and granita made with sea asparagus and orange bitter









Amberjack belly, rosola and peas: an improvisation based on what was available from the market. Fish and peas are chargrilled, then there’s a vinaigrette of pods and rosole, poppies









Chargrilled calamari, babaganush, bergamot and teriaki: the grill, once again. Cogo learnt its perfect use from Basque master Victor Arguinzoniz of Asador Etxebarri

 









Bosaga roe, yellow pepper, sake and ice camomile. Masterful what with complexity and elegance. Bosaga is a fish typical of Chioggia









Jerusalem artichoke "risotto", tuna bottarga and horseradish. There are many fake risottos available, such as the one with celeriac by Yoji Tokuyoshi and Salvatore Tassa or the vegetable one by Pedro Subijana. This is really perfect, with cream of Parmigiano and artichoke petals









Spaghetti with garlic and oil, hazelnut milk and seafood, with caviar of iced extra virgin olive oil and sea fennel. Beautiful, masterful and quite good too









Gargato, squid liver, mousse of buffalo milk mozzarella and ginseng. Gargato is a small maccherone. A delicious dish









Iceberg is an interlude: the salad is soaked in amaro Alpestre, a herb spirit. Then powdered cassis









Veal liver, wild asparagus, San Giuseppe, a typical spirit from Vicenza. Plus hop gel, cranberries and bran. Perfect harmony









Sweetbreads, radicchio and yogurt with herbs: the sweetbreads are cooked in hay, the radicchio is grilled. There’s balance, flavour, structure, elegance in every dish. Enrico Bartolini comes to mind









Piglet pluma, tofu, black garlic, rocket salad cream, turnip tops and ravette, that is to say wild baby radicchio. «There’s a man who gets them for me at over 1,600 metres, on the mountains above Marano Vicentino. He digs them out of the snow»

Pane e olio, that is to say bread gelato with extra virgin olive oil, celery seeds and candied walnut. «It’s my homage to Marano Vicentino. I created it the day I said goodbye». Cogo opened in Vicenza on the 19th of July 2016, the day of his 30th birthday

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...









...and from the kitchen









Let’s start: Cherry tomato, angustura, vegetable jus. All the photos of the dishes are by Tanio Liotta









Beetroot macaroons with radicchio and Béarnaise sauce with mint 









Choux pastry with peanut cream and dried bacon 









Doughnut with goat cheese and curry cream: the last appetizer









Fondale marino, scalogno, salmone e salicornia: the shallot is chargrilled, there’s peppermint mousse, powdered salmon, and granita made with sea asparagus and orange bitter









Amberjack belly, rosola and peas: an improvisation based on what was available from the market. Fish and peas are chargrilled, then there’s a vinaigrette of pods and rosole, poppies









Chargrilled calamari, babaganush, bergamot and teriaki: the grill, once again. Cogo learnt its perfect use from Basque master Victor Arguinzoniz of Asador Etxebarri

 









Bosaga roe, yellow pepper, sake and ice camomile. Masterful what with complexity and elegance. Bosaga is a fish typical of Chioggia









Jerusalem artichoke "risotto", tuna bottarga and horseradish. There are many fake risottos available, such as the one with celeriac by Yoji Tokuyoshi and Salvatore Tassa or the vegetable one by Pedro Subijana. This is really perfect, with cream of Parmigiano and artichoke petals









Spaghetti with garlic and oil, hazelnut milk and seafood, with caviar of iced extra virgin olive oil and sea fennel. Beautiful, masterful and quite good too









Gargato, squid liver, mousse of buffalo milk mozzarella and ginseng. Gargato is a small maccherone. A delicious dish









Iceberg is an interlude: the salad is soaked in amaro Alpestre, a herb spirit. Then powdered cassis









Veal liver, wild asparagus, San Giuseppe, a typical spirit from Vicenza. Plus hop gel, cranberries and bran. Perfect harmony









Sweetbreads, radicchio and yogurt with herbs: the sweetbreads are cooked in hay, the radicchio is grilled. There’s balance, flavour, structure, elegance in every dish. Enrico Bartolini comes to mind









Piglet pluma, tofu, black garlic, rocket salad cream, turnip tops and ravette, that is to say wild baby radicchio. «There’s a man who gets them for me at over 1,600 metres, on the mountains above Marano Vicentino. He digs them out of the snow»









Pane e olio, that is to say bread gelato with extra virgin olive oil, celery seeds and candied walnut. «It’s my homage to Marano Vicentino. I created it the day I said goodbye». Cogo opened in Vicenza on the 19th of July 2016, the day of his 30th birthday

Artichoke gelato, barley and crispy coffee: the desserts are of the same (very high) standards as all the rest. The same goes for the service, handed to Fabio Lanaro and Stefano Campaniello

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...









...and from the kitchen









Let’s start: Cherry tomato, angustura, vegetable jus. All the photos of the dishes are by Tanio Liotta









Beetroot macaroons with radicchio and Béarnaise sauce with mint 









Choux pastry with peanut cream and dried bacon 









Doughnut with goat cheese and curry cream: the last appetizer









Fondale marino, scalogno, salmone e salicornia: the shallot is chargrilled, there’s peppermint mousse, powdered salmon, and granita made with sea asparagus and orange bitter









Amberjack belly, rosola and peas: an improvisation based on what was available from the market. Fish and peas are chargrilled, then there’s a vinaigrette of pods and rosole, poppies









Chargrilled calamari, babaganush, bergamot and teriaki: the grill, once again. Cogo learnt its perfect use from Basque master Victor Arguinzoniz of Asador Etxebarri

 









Bosaga roe, yellow pepper, sake and ice camomile. Masterful what with complexity and elegance. Bosaga is a fish typical of Chioggia









Jerusalem artichoke "risotto", tuna bottarga and horseradish. There are many fake risottos available, such as the one with celeriac by Yoji Tokuyoshi and Salvatore Tassa or the vegetable one by Pedro Subijana. This is really perfect, with cream of Parmigiano and artichoke petals









Spaghetti with garlic and oil, hazelnut milk and seafood, with caviar of iced extra virgin olive oil and sea fennel. Beautiful, masterful and quite good too









Gargato, squid liver, mousse of buffalo milk mozzarella and ginseng. Gargato is a small maccherone. A delicious dish









Iceberg is an interlude: the salad is soaked in amaro Alpestre, a herb spirit. Then powdered cassis









Veal liver, wild asparagus, San Giuseppe, a typical spirit from Vicenza. Plus hop gel, cranberries and bran. Perfect harmony









Sweetbreads, radicchio and yogurt with herbs: the sweetbreads are cooked in hay, the radicchio is grilled. There’s balance, flavour, structure, elegance in every dish. Enrico Bartolini comes to mind









Piglet pluma, tofu, black garlic, rocket salad cream, turnip tops and ravette, that is to say wild baby radicchio. «There’s a man who gets them for me at over 1,600 metres, on the mountains above Marano Vicentino. He digs them out of the snow»









Pane e olio, that is to say bread gelato with extra virgin olive oil, celery seeds and candied walnut. «It’s my homage to Marano Vicentino. I created it the day I said goodbye». Cogo opened in Vicenza on the 19th of July 2016, the day of his 30th birthday









Artichoke gelato, barley and crispy coffee: the desserts are of the same (very high) standards as all the rest. The same goes for the service, handed to Fabio Lanaro and Stefano Campaniello

Final sweets: Lemon tarte with horseradish

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...









...and from the kitchen









Let’s start: Cherry tomato, angustura, vegetable jus. All the photos of the dishes are by Tanio Liotta









Beetroot macaroons with radicchio and Béarnaise sauce with mint 









Choux pastry with peanut cream and dried bacon 









Doughnut with goat cheese and curry cream: the last appetizer









Fondale marino, scalogno, salmone e salicornia: the shallot is chargrilled, there’s peppermint mousse, powdered salmon, and granita made with sea asparagus and orange bitter









Amberjack belly, rosola and peas: an improvisation based on what was available from the market. Fish and peas are chargrilled, then there’s a vinaigrette of pods and rosole, poppies









Chargrilled calamari, babaganush, bergamot and teriaki: the grill, once again. Cogo learnt its perfect use from Basque master Victor Arguinzoniz of Asador Etxebarri

 









Bosaga roe, yellow pepper, sake and ice camomile. Masterful what with complexity and elegance. Bosaga is a fish typical of Chioggia









Jerusalem artichoke "risotto", tuna bottarga and horseradish. There are many fake risottos available, such as the one with celeriac by Yoji Tokuyoshi and Salvatore Tassa or the vegetable one by Pedro Subijana. This is really perfect, with cream of Parmigiano and artichoke petals









Spaghetti with garlic and oil, hazelnut milk and seafood, with caviar of iced extra virgin olive oil and sea fennel. Beautiful, masterful and quite good too









Gargato, squid liver, mousse of buffalo milk mozzarella and ginseng. Gargato is a small maccherone. A delicious dish









Iceberg is an interlude: the salad is soaked in amaro Alpestre, a herb spirit. Then powdered cassis









Veal liver, wild asparagus, San Giuseppe, a typical spirit from Vicenza. Plus hop gel, cranberries and bran. Perfect harmony









Sweetbreads, radicchio and yogurt with herbs: the sweetbreads are cooked in hay, the radicchio is grilled. There’s balance, flavour, structure, elegance in every dish. Enrico Bartolini comes to mind









Piglet pluma, tofu, black garlic, rocket salad cream, turnip tops and ravette, that is to say wild baby radicchio. «There’s a man who gets them for me at over 1,600 metres, on the mountains above Marano Vicentino. He digs them out of the snow»









Pane e olio, that is to say bread gelato with extra virgin olive oil, celery seeds and candied walnut. «It’s my homage to Marano Vicentino. I created it the day I said goodbye». Cogo opened in Vicenza on the 19th of July 2016, the day of his 30th birthday









Artichoke gelato, barley and crispy coffee: the desserts are of the same (very high) standards as all the rest. The same goes for the service, handed to Fabio Lanaro and Stefano Campaniello









Final sweets: Lemon tarte with horseradish

Macaroons with rocket salad

Walk up the stairs, leaving the splendour of the Palladian Basilica behind you. Ring the bell, get inside: to the right, there’s the Carlton bookcase by Ettore Sottsass, a great designer, the founder of the Memphis Group. In front of you, the lift and a screen. Lorenzo Cogo welcomes us on the floor above. Congratulations, you have a Sottsass bookcase, a legendary piece… «What? It’s made entirely of sugar! Artist Marco Chiurato did it for me». The video is also by the same author, titled Ti amo e ti odio, «it happens to me too. Those who value my work love me, for the acknowledgements I received so young. But I’m hated for the same reason, “he’s so young and he’s already received so many acknowledgements. Before others. He’ll get big headed”».

So, did you? «Here in Vicenza I put myself to the test, in a difficult, important project. It’s a beautiful location but it used to be an empty restaurant, one locals avoided. I tell them and I tell everyone: come here, my door is open. Judge my work, if I’m good, love me, if I’m terrible, hate me. Not vice versa». There’s another video that Chiurato curated for CogoIllusione, you can watch it here. It represents leavening, the both long and fast expansion. «The weight however stays the same». You grow, but if there’s talent, matter, these remain unchanged.

The view over the Basilica Palladiana

The view over the Basilica Palladiana

Very true. We wrote about Cogo’s talent here, little less than three years ago. He really was a kid (he was born in 1986) but with a turbo engine already. A powerful engine on a simple car, the old El Coq in Marano Vicentino; not today’s Ferrari, which is a much greater task, if only because it is more exposed to the spotlight of praises and criticism.

«There, I was at home. Here, I’m in a restaurant, my restaurant. There, people would travel to see me, because they had heard of my cuisine and wanted to try it out. Here locals don’t care: they come and want to enjoy themselves. So I must present a cosy and diversified offer».

The entire building, which Cogo bought with four business partners, includes on top of El Coq a gelateria, in fact a Gelarteria, a cocktail bar and a bistro, Garibaldi, a historic place in town founded in 1850, open from breakfast till goodnight drinks. There’s also El Casolin, a small speciality store. Every place has a separate entrance. The idea is to make people try a more immediate offer, even if just an ice-cream cone, and stop the hesitation when visiting such a beautiful place. Hence they want to make this a friendly place, where people can meet new realities and approach fine dining too. Overcoming the psychological barrier: so perhaps they might gradually also get to the first floor, the gourmet temple. «I stand there, observing what passers-by do. I want to know what they think, how they react. Those who enter once, come back». He smiles. (El Coq seats some 30 people. Below, Garibaldi has around one thousand visitors per day).

Spaghetti with garlic and oil, hazelnut milk and seafood

Spaghetti with garlic and oil, hazelnut milk and seafood

Of course we went inside (and we will return), this was the reason of our visit. We found the chef who, like a brick of dough that rises without losing weight, has kept his already acknowledged crystalline vocation untouched: but now it’s grown, it’s more mature and structured. The place fully represents him: there’s a strong leap in terms of quality and setting. What was already good is now also beautiful. Cogo was a promising young man in his parents’ place in the countryside. He’s now a professional who runs a brilliant place in town, what with art and history. He’s taken on a challenge, so as to put himself to the test, and let people put him. It may seem like a small thing for him: here we’re in a great place for current (and very likely future) Italian fine dining.

The menu deserves an explanation. As for the single dishes, please refer to the photo gallery by Tanio Liotta. There’s a simpler à la carte offer, not to discourage newcomers: Tortellino with pigeon liver and its broth, “Rubia Gallega” entrecote… None of these dishes is included in the two tasting menus: the first, Sostanza, includes five dishes chosen among great ingredients and El Coq classics. Plus there’s Esperienza, research and experiments. Everything runs smoothly.
Translated into English by Slawka G. Scarso

Photogallery

A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza

At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 

We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works

The elegant dining room

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room

Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana

The view from the dining room...

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...

...and from the kitchen

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...









...and from the kitchen

Let’s start: Cherry tomato, angustura, vegetable jus. All the photos of the dishes are by Tanio Liotta

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...









...and from the kitchen









Let’s start: Cherry tomato, angustura, vegetable jus. All the photos of the dishes are by Tanio Liotta

Beetroot macaroons with radicchio and Béarnaise sauce with mint

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...









...and from the kitchen









Let’s start: Cherry tomato, angustura, vegetable jus. All the photos of the dishes are by Tanio Liotta









Beetroot macaroons with radicchio and Béarnaise sauce with mint

Choux pastry with peanut cream and dried bacon

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...









...and from the kitchen









Let’s start: Cherry tomato, angustura, vegetable jus. All the photos of the dishes are by Tanio Liotta









Beetroot macaroons with radicchio and Béarnaise sauce with mint 









Choux pastry with peanut cream and dried bacon

Doughnut with goat cheese and curry cream: the last appetizer

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...









...and from the kitchen









Let’s start: Cherry tomato, angustura, vegetable jus. All the photos of the dishes are by Tanio Liotta









Beetroot macaroons with radicchio and Béarnaise sauce with mint 









Choux pastry with peanut cream and dried bacon 









Doughnut with goat cheese and curry cream: the last appetizer

Fondale marino, scalogno, salmone e salicornia: the shallot is chargrilled, there’s peppermint mousse, powdered salmon, and granita made with sea asparagus and orange bitter

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...









...and from the kitchen









Let’s start: Cherry tomato, angustura, vegetable jus. All the photos of the dishes are by Tanio Liotta









Beetroot macaroons with radicchio and Béarnaise sauce with mint 









Choux pastry with peanut cream and dried bacon 









Doughnut with goat cheese and curry cream: the last appetizer









Fondale marino, scalogno, salmone e salicornia: the shallot is chargrilled, there’s peppermint mousse, powdered salmon, and granita made with sea asparagus and orange bitter

Amberjack belly, rosola and peas: an improvisation based on what was available from the market. Fish and peas are chargrilled, then there’s a vinaigrette of pods and rosole, poppies

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...









...and from the kitchen









Let’s start: Cherry tomato, angustura, vegetable jus. All the photos of the dishes are by Tanio Liotta









Beetroot macaroons with radicchio and Béarnaise sauce with mint 









Choux pastry with peanut cream and dried bacon 









Doughnut with goat cheese and curry cream: the last appetizer









Fondale marino, scalogno, salmone e salicornia: the shallot is chargrilled, there’s peppermint mousse, powdered salmon, and granita made with sea asparagus and orange bitter









Amberjack belly, rosola and peas: an improvisation based on what was available from the market. Fish and peas are chargrilled, then there’s a vinaigrette of pods and rosole, poppies

Chargrilled calamari, babaganush, bergamot and teriaki: the grill, once again. Cogo learnt its perfect use from Basque master Victor Arguinzoniz of Asador Etxebarri

 

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...









...and from the kitchen









Let’s start: Cherry tomato, angustura, vegetable jus. All the photos of the dishes are by Tanio Liotta









Beetroot macaroons with radicchio and Béarnaise sauce with mint 









Choux pastry with peanut cream and dried bacon 









Doughnut with goat cheese and curry cream: the last appetizer









Fondale marino, scalogno, salmone e salicornia: the shallot is chargrilled, there’s peppermint mousse, powdered salmon, and granita made with sea asparagus and orange bitter









Amberjack belly, rosola and peas: an improvisation based on what was available from the market. Fish and peas are chargrilled, then there’s a vinaigrette of pods and rosole, poppies









Chargrilled calamari, babaganush, bergamot and teriaki: the grill, once again. Cogo learnt its perfect use from Basque master Victor Arguinzoniz of Asador Etxebarri

 

Bosaga roe, yellow pepper, sake and ice camomile. Masterful what with complexity and elegance. Bosaga is a fish typical of Chioggia

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...









...and from the kitchen









Let’s start: Cherry tomato, angustura, vegetable jus. All the photos of the dishes are by Tanio Liotta









Beetroot macaroons with radicchio and Béarnaise sauce with mint 









Choux pastry with peanut cream and dried bacon 









Doughnut with goat cheese and curry cream: the last appetizer









Fondale marino, scalogno, salmone e salicornia: the shallot is chargrilled, there’s peppermint mousse, powdered salmon, and granita made with sea asparagus and orange bitter









Amberjack belly, rosola and peas: an improvisation based on what was available from the market. Fish and peas are chargrilled, then there’s a vinaigrette of pods and rosole, poppies









Chargrilled calamari, babaganush, bergamot and teriaki: the grill, once again. Cogo learnt its perfect use from Basque master Victor Arguinzoniz of Asador Etxebarri

 









Bosaga roe, yellow pepper, sake and ice camomile. Masterful what with complexity and elegance. Bosaga is a fish typical of Chioggia

Jerusalem artichoke "risotto", tuna bottarga and horseradish. There are many fake risottos available, such as the one with celeriac by Yoji Tokuyoshi and Salvatore Tassa or the vegetable one by Pedro Subijana. This is really perfect, with cream of Parmigiano and artichoke petals

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...









...and from the kitchen









Let’s start: Cherry tomato, angustura, vegetable jus. All the photos of the dishes are by Tanio Liotta









Beetroot macaroons with radicchio and Béarnaise sauce with mint 









Choux pastry with peanut cream and dried bacon 









Doughnut with goat cheese and curry cream: the last appetizer









Fondale marino, scalogno, salmone e salicornia: the shallot is chargrilled, there’s peppermint mousse, powdered salmon, and granita made with sea asparagus and orange bitter









Amberjack belly, rosola and peas: an improvisation based on what was available from the market. Fish and peas are chargrilled, then there’s a vinaigrette of pods and rosole, poppies









Chargrilled calamari, babaganush, bergamot and teriaki: the grill, once again. Cogo learnt its perfect use from Basque master Victor Arguinzoniz of Asador Etxebarri

 









Bosaga roe, yellow pepper, sake and ice camomile. Masterful what with complexity and elegance. Bosaga is a fish typical of Chioggia









Jerusalem artichoke "risotto", tuna bottarga and horseradish. There are many fake risottos available, such as the one with celeriac by Yoji Tokuyoshi and Salvatore Tassa or the vegetable one by Pedro Subijana. This is really perfect, with cream of Parmigiano and artichoke petals

Spaghetti with garlic and oil, hazelnut milk and seafood, with caviar of iced extra virgin olive oil and sea fennel. Beautiful, masterful and quite good too

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...









...and from the kitchen









Let’s start: Cherry tomato, angustura, vegetable jus. All the photos of the dishes are by Tanio Liotta









Beetroot macaroons with radicchio and Béarnaise sauce with mint 









Choux pastry with peanut cream and dried bacon 









Doughnut with goat cheese and curry cream: the last appetizer









Fondale marino, scalogno, salmone e salicornia: the shallot is chargrilled, there’s peppermint mousse, powdered salmon, and granita made with sea asparagus and orange bitter









Amberjack belly, rosola and peas: an improvisation based on what was available from the market. Fish and peas are chargrilled, then there’s a vinaigrette of pods and rosole, poppies









Chargrilled calamari, babaganush, bergamot and teriaki: the grill, once again. Cogo learnt its perfect use from Basque master Victor Arguinzoniz of Asador Etxebarri

 









Bosaga roe, yellow pepper, sake and ice camomile. Masterful what with complexity and elegance. Bosaga is a fish typical of Chioggia









Jerusalem artichoke "risotto", tuna bottarga and horseradish. There are many fake risottos available, such as the one with celeriac by Yoji Tokuyoshi and Salvatore Tassa or the vegetable one by Pedro Subijana. This is really perfect, with cream of Parmigiano and artichoke petals









Spaghetti with garlic and oil, hazelnut milk and seafood, with caviar of iced extra virgin olive oil and sea fennel. Beautiful, masterful and quite good too

Gargato, squid liver, mousse of buffalo milk mozzarella and ginseng. Gargato is a small maccherone. A delicious dish

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...









...and from the kitchen









Let’s start: Cherry tomato, angustura, vegetable jus. All the photos of the dishes are by Tanio Liotta









Beetroot macaroons with radicchio and Béarnaise sauce with mint 









Choux pastry with peanut cream and dried bacon 









Doughnut with goat cheese and curry cream: the last appetizer









Fondale marino, scalogno, salmone e salicornia: the shallot is chargrilled, there’s peppermint mousse, powdered salmon, and granita made with sea asparagus and orange bitter









Amberjack belly, rosola and peas: an improvisation based on what was available from the market. Fish and peas are chargrilled, then there’s a vinaigrette of pods and rosole, poppies









Chargrilled calamari, babaganush, bergamot and teriaki: the grill, once again. Cogo learnt its perfect use from Basque master Victor Arguinzoniz of Asador Etxebarri

 









Bosaga roe, yellow pepper, sake and ice camomile. Masterful what with complexity and elegance. Bosaga is a fish typical of Chioggia









Jerusalem artichoke "risotto", tuna bottarga and horseradish. There are many fake risottos available, such as the one with celeriac by Yoji Tokuyoshi and Salvatore Tassa or the vegetable one by Pedro Subijana. This is really perfect, with cream of Parmigiano and artichoke petals









Spaghetti with garlic and oil, hazelnut milk and seafood, with caviar of iced extra virgin olive oil and sea fennel. Beautiful, masterful and quite good too









Gargato, squid liver, mousse of buffalo milk mozzarella and ginseng. Gargato is a small maccherone. A delicious dish

Iceberg is an interlude: the salad is soaked in amaro Alpestre, a herb spirit. Then powdered cassis

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...









...and from the kitchen









Let’s start: Cherry tomato, angustura, vegetable jus. All the photos of the dishes are by Tanio Liotta









Beetroot macaroons with radicchio and Béarnaise sauce with mint 









Choux pastry with peanut cream and dried bacon 









Doughnut with goat cheese and curry cream: the last appetizer









Fondale marino, scalogno, salmone e salicornia: the shallot is chargrilled, there’s peppermint mousse, powdered salmon, and granita made with sea asparagus and orange bitter









Amberjack belly, rosola and peas: an improvisation based on what was available from the market. Fish and peas are chargrilled, then there’s a vinaigrette of pods and rosole, poppies









Chargrilled calamari, babaganush, bergamot and teriaki: the grill, once again. Cogo learnt its perfect use from Basque master Victor Arguinzoniz of Asador Etxebarri

 









Bosaga roe, yellow pepper, sake and ice camomile. Masterful what with complexity and elegance. Bosaga is a fish typical of Chioggia









Jerusalem artichoke "risotto", tuna bottarga and horseradish. There are many fake risottos available, such as the one with celeriac by Yoji Tokuyoshi and Salvatore Tassa or the vegetable one by Pedro Subijana. This is really perfect, with cream of Parmigiano and artichoke petals









Spaghetti with garlic and oil, hazelnut milk and seafood, with caviar of iced extra virgin olive oil and sea fennel. Beautiful, masterful and quite good too









Gargato, squid liver, mousse of buffalo milk mozzarella and ginseng. Gargato is a small maccherone. A delicious dish









Iceberg is an interlude: the salad is soaked in amaro Alpestre, a herb spirit. Then powdered cassis

Veal liver, wild asparagus, San Giuseppe, a typical spirit from Vicenza. Plus hop gel, cranberries and bran. Perfect harmony

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...









...and from the kitchen









Let’s start: Cherry tomato, angustura, vegetable jus. All the photos of the dishes are by Tanio Liotta









Beetroot macaroons with radicchio and Béarnaise sauce with mint 









Choux pastry with peanut cream and dried bacon 









Doughnut with goat cheese and curry cream: the last appetizer









Fondale marino, scalogno, salmone e salicornia: the shallot is chargrilled, there’s peppermint mousse, powdered salmon, and granita made with sea asparagus and orange bitter









Amberjack belly, rosola and peas: an improvisation based on what was available from the market. Fish and peas are chargrilled, then there’s a vinaigrette of pods and rosole, poppies









Chargrilled calamari, babaganush, bergamot and teriaki: the grill, once again. Cogo learnt its perfect use from Basque master Victor Arguinzoniz of Asador Etxebarri

 









Bosaga roe, yellow pepper, sake and ice camomile. Masterful what with complexity and elegance. Bosaga is a fish typical of Chioggia









Jerusalem artichoke "risotto", tuna bottarga and horseradish. There are many fake risottos available, such as the one with celeriac by Yoji Tokuyoshi and Salvatore Tassa or the vegetable one by Pedro Subijana. This is really perfect, with cream of Parmigiano and artichoke petals









Spaghetti with garlic and oil, hazelnut milk and seafood, with caviar of iced extra virgin olive oil and sea fennel. Beautiful, masterful and quite good too









Gargato, squid liver, mousse of buffalo milk mozzarella and ginseng. Gargato is a small maccherone. A delicious dish









Iceberg is an interlude: the salad is soaked in amaro Alpestre, a herb spirit. Then powdered cassis









Veal liver, wild asparagus, San Giuseppe, a typical spirit from Vicenza. Plus hop gel, cranberries and bran. Perfect harmony

Sweetbreads, radicchio and yogurt with herbs: the sweetbreads are cooked in hay, the radicchio is grilled. There’s balance, flavour, structure, elegance in every dish. Enrico Bartolini comes to mind

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...









...and from the kitchen









Let’s start: Cherry tomato, angustura, vegetable jus. All the photos of the dishes are by Tanio Liotta









Beetroot macaroons with radicchio and Béarnaise sauce with mint 









Choux pastry with peanut cream and dried bacon 









Doughnut with goat cheese and curry cream: the last appetizer









Fondale marino, scalogno, salmone e salicornia: the shallot is chargrilled, there’s peppermint mousse, powdered salmon, and granita made with sea asparagus and orange bitter









Amberjack belly, rosola and peas: an improvisation based on what was available from the market. Fish and peas are chargrilled, then there’s a vinaigrette of pods and rosole, poppies









Chargrilled calamari, babaganush, bergamot and teriaki: the grill, once again. Cogo learnt its perfect use from Basque master Victor Arguinzoniz of Asador Etxebarri

 









Bosaga roe, yellow pepper, sake and ice camomile. Masterful what with complexity and elegance. Bosaga is a fish typical of Chioggia









Jerusalem artichoke "risotto", tuna bottarga and horseradish. There are many fake risottos available, such as the one with celeriac by Yoji Tokuyoshi and Salvatore Tassa or the vegetable one by Pedro Subijana. This is really perfect, with cream of Parmigiano and artichoke petals









Spaghetti with garlic and oil, hazelnut milk and seafood, with caviar of iced extra virgin olive oil and sea fennel. Beautiful, masterful and quite good too









Gargato, squid liver, mousse of buffalo milk mozzarella and ginseng. Gargato is a small maccherone. A delicious dish









Iceberg is an interlude: the salad is soaked in amaro Alpestre, a herb spirit. Then powdered cassis









Veal liver, wild asparagus, San Giuseppe, a typical spirit from Vicenza. Plus hop gel, cranberries and bran. Perfect harmony









Sweetbreads, radicchio and yogurt with herbs: the sweetbreads are cooked in hay, the radicchio is grilled. There’s balance, flavour, structure, elegance in every dish. Enrico Bartolini comes to mind

Piglet pluma, tofu, black garlic, rocket salad cream, turnip tops and ravette, that is to say wild baby radicchio. «There’s a man who gets them for me at over 1,600 metres, on the mountains above Marano Vicentino. He digs them out of the snow»

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...









...and from the kitchen









Let’s start: Cherry tomato, angustura, vegetable jus. All the photos of the dishes are by Tanio Liotta









Beetroot macaroons with radicchio and Béarnaise sauce with mint 









Choux pastry with peanut cream and dried bacon 









Doughnut with goat cheese and curry cream: the last appetizer









Fondale marino, scalogno, salmone e salicornia: the shallot is chargrilled, there’s peppermint mousse, powdered salmon, and granita made with sea asparagus and orange bitter









Amberjack belly, rosola and peas: an improvisation based on what was available from the market. Fish and peas are chargrilled, then there’s a vinaigrette of pods and rosole, poppies









Chargrilled calamari, babaganush, bergamot and teriaki: the grill, once again. Cogo learnt its perfect use from Basque master Victor Arguinzoniz of Asador Etxebarri

 









Bosaga roe, yellow pepper, sake and ice camomile. Masterful what with complexity and elegance. Bosaga is a fish typical of Chioggia









Jerusalem artichoke "risotto", tuna bottarga and horseradish. There are many fake risottos available, such as the one with celeriac by Yoji Tokuyoshi and Salvatore Tassa or the vegetable one by Pedro Subijana. This is really perfect, with cream of Parmigiano and artichoke petals









Spaghetti with garlic and oil, hazelnut milk and seafood, with caviar of iced extra virgin olive oil and sea fennel. Beautiful, masterful and quite good too









Gargato, squid liver, mousse of buffalo milk mozzarella and ginseng. Gargato is a small maccherone. A delicious dish









Iceberg is an interlude: the salad is soaked in amaro Alpestre, a herb spirit. Then powdered cassis









Veal liver, wild asparagus, San Giuseppe, a typical spirit from Vicenza. Plus hop gel, cranberries and bran. Perfect harmony









Sweetbreads, radicchio and yogurt with herbs: the sweetbreads are cooked in hay, the radicchio is grilled. There’s balance, flavour, structure, elegance in every dish. Enrico Bartolini comes to mind









Piglet pluma, tofu, black garlic, rocket salad cream, turnip tops and ravette, that is to say wild baby radicchio. «There’s a man who gets them for me at over 1,600 metres, on the mountains above Marano Vicentino. He digs them out of the snow»

Pane e olio, that is to say bread gelato with extra virgin olive oil, celery seeds and candied walnut. «It’s my homage to Marano Vicentino. I created it the day I said goodbye». Cogo opened in Vicenza on the 19th of July 2016, the day of his 30th birthday

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...









...and from the kitchen









Let’s start: Cherry tomato, angustura, vegetable jus. All the photos of the dishes are by Tanio Liotta









Beetroot macaroons with radicchio and Béarnaise sauce with mint 









Choux pastry with peanut cream and dried bacon 









Doughnut with goat cheese and curry cream: the last appetizer









Fondale marino, scalogno, salmone e salicornia: the shallot is chargrilled, there’s peppermint mousse, powdered salmon, and granita made with sea asparagus and orange bitter









Amberjack belly, rosola and peas: an improvisation based on what was available from the market. Fish and peas are chargrilled, then there’s a vinaigrette of pods and rosole, poppies









Chargrilled calamari, babaganush, bergamot and teriaki: the grill, once again. Cogo learnt its perfect use from Basque master Victor Arguinzoniz of Asador Etxebarri

 









Bosaga roe, yellow pepper, sake and ice camomile. Masterful what with complexity and elegance. Bosaga is a fish typical of Chioggia









Jerusalem artichoke "risotto", tuna bottarga and horseradish. There are many fake risottos available, such as the one with celeriac by Yoji Tokuyoshi and Salvatore Tassa or the vegetable one by Pedro Subijana. This is really perfect, with cream of Parmigiano and artichoke petals









Spaghetti with garlic and oil, hazelnut milk and seafood, with caviar of iced extra virgin olive oil and sea fennel. Beautiful, masterful and quite good too









Gargato, squid liver, mousse of buffalo milk mozzarella and ginseng. Gargato is a small maccherone. A delicious dish









Iceberg is an interlude: the salad is soaked in amaro Alpestre, a herb spirit. Then powdered cassis









Veal liver, wild asparagus, San Giuseppe, a typical spirit from Vicenza. Plus hop gel, cranberries and bran. Perfect harmony









Sweetbreads, radicchio and yogurt with herbs: the sweetbreads are cooked in hay, the radicchio is grilled. There’s balance, flavour, structure, elegance in every dish. Enrico Bartolini comes to mind









Piglet pluma, tofu, black garlic, rocket salad cream, turnip tops and ravette, that is to say wild baby radicchio. «There’s a man who gets them for me at over 1,600 metres, on the mountains above Marano Vicentino. He digs them out of the snow»









Pane e olio, that is to say bread gelato with extra virgin olive oil, celery seeds and candied walnut. «It’s my homage to Marano Vicentino. I created it the day I said goodbye». Cogo opened in Vicenza on the 19th of July 2016, the day of his 30th birthday

Artichoke gelato, barley and crispy coffee: the desserts are of the same (very high) standards as all the rest. The same goes for the service, handed to Fabio Lanaro and Stefano Campaniello

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...









...and from the kitchen









Let’s start: Cherry tomato, angustura, vegetable jus. All the photos of the dishes are by Tanio Liotta









Beetroot macaroons with radicchio and Béarnaise sauce with mint 









Choux pastry with peanut cream and dried bacon 









Doughnut with goat cheese and curry cream: the last appetizer









Fondale marino, scalogno, salmone e salicornia: the shallot is chargrilled, there’s peppermint mousse, powdered salmon, and granita made with sea asparagus and orange bitter









Amberjack belly, rosola and peas: an improvisation based on what was available from the market. Fish and peas are chargrilled, then there’s a vinaigrette of pods and rosole, poppies









Chargrilled calamari, babaganush, bergamot and teriaki: the grill, once again. Cogo learnt its perfect use from Basque master Victor Arguinzoniz of Asador Etxebarri

 









Bosaga roe, yellow pepper, sake and ice camomile. Masterful what with complexity and elegance. Bosaga is a fish typical of Chioggia









Jerusalem artichoke "risotto", tuna bottarga and horseradish. There are many fake risottos available, such as the one with celeriac by Yoji Tokuyoshi and Salvatore Tassa or the vegetable one by Pedro Subijana. This is really perfect, with cream of Parmigiano and artichoke petals









Spaghetti with garlic and oil, hazelnut milk and seafood, with caviar of iced extra virgin olive oil and sea fennel. Beautiful, masterful and quite good too









Gargato, squid liver, mousse of buffalo milk mozzarella and ginseng. Gargato is a small maccherone. A delicious dish









Iceberg is an interlude: the salad is soaked in amaro Alpestre, a herb spirit. Then powdered cassis









Veal liver, wild asparagus, San Giuseppe, a typical spirit from Vicenza. Plus hop gel, cranberries and bran. Perfect harmony









Sweetbreads, radicchio and yogurt with herbs: the sweetbreads are cooked in hay, the radicchio is grilled. There’s balance, flavour, structure, elegance in every dish. Enrico Bartolini comes to mind









Piglet pluma, tofu, black garlic, rocket salad cream, turnip tops and ravette, that is to say wild baby radicchio. «There’s a man who gets them for me at over 1,600 metres, on the mountains above Marano Vicentino. He digs them out of the snow»









Pane e olio, that is to say bread gelato with extra virgin olive oil, celery seeds and candied walnut. «It’s my homage to Marano Vicentino. I created it the day I said goodbye». Cogo opened in Vicenza on the 19th of July 2016, the day of his 30th birthday









Artichoke gelato, barley and crispy coffee: the desserts are of the same (very high) standards as all the rest. The same goes for the service, handed to Fabio Lanaro and Stefano Campaniello

Final sweets: Lemon tarte with horseradish

Photogallery






A new Lorenzo Cogo at the new El Coq, since July 2016 in the heart of Vicenza









At the entrance, the Carlton library by Ettore Sottsass, a great designer, founder of the  Memphis Group. In fact, it is entirely made in sugar, the work of artist Marco Chiurato

 









We get to the first floor: the perspective at the entrance recalls the depth of Palladio’s works









The elegant dining room









Precious cutlery by Giò Ponti for Sambonet. Everything is studied: the colour of the tablecloth is inspired by the roof of the Basilica Palladiana









The view from the dining room...









...and from the kitchen









Let’s start: Cherry tomato, angustura, vegetable jus. All the photos of the dishes are by Tanio Liotta









Beetroot macaroons with radicchio and Béarnaise sauce with mint 









Choux pastry with peanut cream and dried bacon 









Doughnut with goat cheese and curry cream: the last appetizer









Fondale marino, scalogno, salmone e salicornia: the shallot is chargrilled, there’s peppermint mousse, powdered salmon, and granita made with sea asparagus and orange bitter









Amberjack belly, rosola and peas: an improvisation based on what was available from the market. Fish and peas are chargrilled, then there’s a vinaigrette of pods and rosole, poppies









Chargrilled calamari, babaganush, bergamot and teriaki: the grill, once again. Cogo learnt its perfect use from Basque master Victor Arguinzoniz of Asador Etxebarri

 









Bosaga roe, yellow pepper, sake and ice camomile. Masterful what with complexity and elegance. Bosaga is a fish typical of Chioggia









Jerusalem artichoke "risotto", tuna bottarga and horseradish. There are many fake risottos available, such as the one with celeriac by Yoji Tokuyoshi and Salvatore Tassa or the vegetable one by Pedro Subijana. This is really perfect, with cream of Parmigiano and artichoke petals









Spaghetti with garlic and oil, hazelnut milk and seafood, with caviar of iced extra virgin olive oil and sea fennel. Beautiful, masterful and quite good too









Gargato, squid liver, mousse of buffalo milk mozzarella and ginseng. Gargato is a small maccherone. A delicious dish









Iceberg is an interlude: the salad is soaked in amaro Alpestre, a herb spirit. Then powdered cassis









Veal liver, wild asparagus, San Giuseppe, a typical spirit from Vicenza. Plus hop gel, cranberries and bran. Perfect harmony









Sweetbreads, radicchio and yogurt with herbs: the sweetbreads are cooked in hay, the radicchio is grilled. There’s balance, flavour, structure, elegance in every dish. Enrico Bartolini comes to mind









Piglet pluma, tofu, black garlic, rocket salad cream, turnip tops and ravette, that is to say wild baby radicchio. «There’s a man who gets them for me at over 1,600 metres, on the mountains above Marano Vicentino. He digs them out of the snow»









Pane e olio, that is to say bread gelato with extra virgin olive oil, celery seeds and candied walnut. «It’s my homage to Marano Vicentino. I created it the day I said goodbye». Cogo opened in Vicenza on the 19th of July 2016, the day of his 30th birthday









Artichoke gelato, barley and crispy coffee: the desserts are of the same (very high) standards as all the rest. The same goes for the service, handed to Fabio Lanaro and Stefano Campaniello









Final sweets: Lemon tarte with horseradish

Macaroons with rocket salad


Carlo Mangio

An outdoor trip or a journey to the other side of the planet?
One thing is for sure: the destination is delicious, by Carlo Passera

by

Carlo Passera

journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief

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