What is the RestaurArt of Brescia
The Restaurant in Brescia is our Restaurant-in-art, the ideal venue: here for our guests; also open to the public with our special menu.
The half board belongs to the past. Rather, you're looking for an authentic, vibrant enogastronomic experience for your travel to Brescia. Thus, now's the time to come through the Baroque framework of our Palace and Garden, a few steps away from the interior church and the original works of the Masters of the Renaissance Brescian Painting School it encompassies.
At dinner, in our RestaurArt halls, you'll really discover the Secret Flavours of the Land of Brescia that will welcome you.
We studied a typical menu that recreates and magnifies the most distinctive proposals of our Land, from the starters to desserts, and put them in dialogue with local wines. This the À La Carte Menu we're going to share:
Mairano's golden onions Parmantier/Croutons made of bread/Drops of Collio’s formaggella
"El Capù de Tremosine" (Chard rolls/Brescian filling)
Crust of sweet bread/Local lard/Organic honey
Egg-yolk in a Panko crust/Porto-made chestnut cream/Blue-veined cheese fondue
Brescian Casoncelli pasta/Clarified butter/Sage
Fresh pasta tagliatelle/Black garlic/Porcini mushrooms/Bagoss
Potato gnocchi/Duck white ragù
Green risotto/Fresh spinach/Burrata/Cotechino chips
Iberian pork cheek/Softened pommes violettes/Its gravy
Low-temperature-cooked Fillet of Prussian manzetta/Arugula mayonnaise/Its gravy
Goat in a crock pan/Smooth Polenta
Guinea fowl in the vegetable garden
Beef with olive oil from Rovato/Nature potatoes
Amor Polenta (Corn wheat cake/Powdered sugar)
"Ooops me biuscat la turta de formai" ("Ooops the cheesecake’s fallen" - Brescia dialect)
Tentasiù de la Spusa (Bride's tentation - Brescia dialect: Sweet spirals/Raisin/Honey/Dried fruit)
Ahi ahi ahi... Chocolate!