Le Cave restaurant’s cuisine enhances and renews local traditions through a deep research into raw materials, produced also using organic and biodynamic methods. The recipes combine classic preparations and innovative and refined techniques, always at the service of taste and produces. The combinations are classic but with little touches that make the offer unexpected and fully contemporary.
Our suppliers are directly in contact with the chef and the brigade, in order to guarantee the absolute excellence of the products.
Our chef defines his formula as "a good-mile cuisine", in which the raw materials come from both local and extra-region suppliers, but always with an excellent taste and quality. The aromatic herbs from the estate's vegetable garden, cultivated and cared directly by the chef, are central to Le Cave’s cuisine.
For lunch, the menu is fresh and light, while for dinner and during the weekend, it embraces a full gourmet formula. The techniques are refined and avant-garde, but never for their own sake; taste and balance are the aspects to which the chef pays the most of his attention. Great attention is paid to the wines’ pairing, to enhance the characteristics and special features of the dishes.
The wine list offers a selection of national and local labels, largely coming from Tasi and Fasoli Gino cellars.
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