The Guide to Fine Dining Restaurants in Italy and around the world with awards to the young stars

Tradition/Innovation
Veneto

Dolada

You won’t regret coming up here, in this quiet house ruled by taste. It will be nice to allow yourself to be spoiled by wine glasses and food, a polite service and some good dishes, Rossana’s attentions and the great Enzo’s stare – among the very first masters of the new, great cuisine from Veneto – and Riccardo’s cooking style, a hymn to the woods. You have to try some timeless classics like the Vitello tonnato 1853 or Riccardo’s Carbonara, or some more contemporary dishes: Ancient grains maccheroncini salad with raw scampi; Bourguignonne butter snails, baby mushrooms and wild herbs.

Claudio De Min
Claudio De Min

veneziano, giornalista, una vita dedicata allo sport da inviato (e adesso da appassionato e tifoso), cura da dieci anni "Gusto", la pagina di enogastronomia del Gazzettino di Venezia.

Chef

Riccardo De Prà

Sous-chef
Stefano Chiesura
Pastry-chef
Valentina Baggio
Maître
Rossana Roma
Sommelier
Rossana Roma

Contacts

+390437479141
via Dolada, 21
32010 - Pieve d'Alpago (Belluno) - Plois
TAKE ME THERE
Closed
domenica sera, l'intero lunedì e l'intero martedì
Holidays
variabili a gennaio e marzo
Average price (wine excluded)
70 euro
Tasting menu
62 e 88 euro
Tavolo dello chef per 8 persone