Here is Piergiorgio Siviero with his ever-evolving venue, which in the span of two generations has come a long way: from a place of rest for horses to a great restaurant. The chef was able to create a personal style and to establish a leadership for himself, so in the kitchen you can feel the sparks of a lively activity. There’s a need to invest in the territory and to maintain a privileged, continuous relationship with local suppliers: the goose, the Polverara chicken, the best of the Venetian lagoon fish market. And a new attention for South America, with its features, flavors, sources, that is opening up some new paths.
critico cinematografico, è stato anche giornalista sportivo per oltre 20 anni, con voglie cantautorali, passione gastronomica e viaggiatore curioso del mondo
Ristorante con camere
