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

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Veneto

Aqua Crua

Some dinners are mind-blowing. Like the one at Aqua Crua, the creative stage of Giuliano Baldessari. We start with some amuse-bouche: Fake bresaola made of tomato, a real culinary magic trick, stands out. Then a series of challenges: the «relaxing» Zucchini flower with creamed hemp, marijuana mayonnaise, coconut parmesan and Sichuan pepper; then a hardcore peak with the Mold, a Fassona’s top sirloin injected with a cheese mold; the Miso, fermented linguine with a beans sauce (crazy); the Eel in clay, a hieratic Squab (fillet, breast, liver)…

 Brambilla-Serrani

Chef

Giuliano Baldessari

Vai alla scheda dello chef

Sous-chef

Federico Zambon

Pastry-chef

Giuliano Baldessari

Maître

Mattia Ruffilli

Sommelier

Paolo Rancati

Contacts

+390444776096

piazza Calcalusso, 11
36021 - Barbarano Vicentino (Vicenza)
sito web
info@aquacrua.it
TAKE ME THERE
Closed
l'intero lunedì, l'intero martedì e mercoledì a pranzo
Holidays
1-10 gennaio e 3 settimane variabili ad agosto
Tasting menu
95 e 135 euro
Starter
28 euro
First course
23 euro
Main course
40 euro
Dessert
15 euro

Ristorante con camere