What is the 6° Bistrot in Brescia?
The Restaurant in Brescia is our Restaurant-in-art, the ideal venue: here for our guests; also open to the public with its new concept, the 6th Bistrot.
The half board belongs to the past. Rather, you - travellers of the contemporaneity - are looking for an express bistrot but absolutely authentic 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 Bistrot Code of Flavours, directly from the Land of Brescia that will welcome you.
This is the Menu we're going to share:
Pumpkin-flavored salty bavarian cream/Melted taleggio cheese/Liquorice dust 14
Melted robiola cheese/Crunchy speck/Marsala-flavored figs 12
Fresh garganelli pasta*/Wild boar salmi/Dark chocolate 16
Fresh tagliolini pasta*/Whitefish ragu 18
Soup of the day 12
Low temperature cooked plancha-grilled beef sirloin 18
Brescian-style rabbit/Gratinéed polenta 16
Candied salmon trout fillet/Almonds 22
Country salad 14
(salad/cherry tomatoes/anchovies/red tropea onions/country peppers/kalamata olives/tunafish/hard-boiled eggs)
Chicken caesar salad 15
(salad/croutons/grilled chicken breast/grana cheese flakes/caesar sauce)
Pinsa* bufala/Pachino tomatoes/Basil pesto 13
Pinsa* parma ham 24 months/Burrata/Salad 15
(pinsa with wholemeal dough +2)
"hàmbürgher" - the brescian hamburger 15
(pumpkin bun & poppy seeds*/scottona hamburger 200gr*/home-made robiola cheese/salad/burned-onion sauce)
Salad & cherry tomatoes 5
Steam-cooked mixed vegetables 5
Browned potatoes 5
Grilled vegetables 5
Dippers french-fries 6
Orange-flavored amor polenta 6
Decomposed cheesecake with strawberry grape coulis 6
Cake of the day 6
Fruit salad 6
*Some of the products we use might have been purchased as already frozen or frozen on site in full compliance with self-control procedures and the EC 852/2004 Reg.