The premise: in 2020 they'd simply lay the groundwork for the actual opening, last spring, as a fine-dining restaurant in a relais situated over Verona, in a position of rare beauty. From there each element would develop, starting with the cuisine, led by enfant du pays Giacomo Sacchetto, a young but highly experienced chef who draws heavily on biodynamic ingredients. His are classy dishes, very balanced, that play well on traditional elements but always with that extra touch (see his rabbit "Le consistenze" or lukewarm cannelloni "alla mugnaia"). Even when it comes to desserts, technical skill is on display (though it's never far from decadent flavor). An open cellar exhibits the many wines available (at good prices), with a valid dining room staff ready to help you make the best choice.
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