Thisplace has the scent of history: since 1467 Tenuta Carretta is the keeper of a charming vineyard of 35 hectares, whose beauty became a source of discord between local noblemen. Today there’s a restaurant, here, plus a winery, a wine shop and a boutique hotel with 10 suites. Chef Flavio Costa’s dishes are a guarantee, but with enough creativity so that they are never banal.
Don’t miss the Ravioli pizzicati with black truffle, chard and seirass with burro, spicy lemon and capers, or the Duck foie gras with sweet and sour beetroot.
mentre studiava Economia a Verona, passava gli appunti ai compagni, imprenditori vinicoli della Valpolicella: da lì l'amore per il buon cibo e il bere bene. Collabora con Food24 ,Style, Ansa, Class, Il Giornale
Ristorante con camere
