You will admire our desire to bring to the table not only food but also emotions, surprises, and tastes which are always new.
Our identity comes with the selection of raw materials and in our craftsmanship. We delight in finding and rediscovering our traditions a piece at a time, after the eyes have been for a moment deluded.
The kitchen of the Locanda Solagna values the specific and strong ties with the land, which comes with a celebration of what still grows following the rhythm of nature. Our special pleasure lies in the pride that comes with offering a little spa for both soul and palate.
Raw material that comes from a production which takes time, Presidi Slow Food, growing and responsible agriculture: the soul of our kitchen has always been here - since 1956. A defensive choice, consciously made, throughout the generations that have succeeded each other in the running of the Locanda Solagna, when the labels protecting diversity were not necessary but even more now that they have become a lifestyle choice.
This is a road we follow with pride, which takes the form of a direct relationship with producers who are committed to safeguard the quality of products and who have been recognized by the Slow Food movement for many years.
You can appreciate the result of our efforts in the dishes you will choose and in every corner of a land that maintains excellence to boast of.
Menù - AUTUMN 2019
|“Garronese” beef tartare, leaves and fruits||12|
|Three tastings of Venice lagoon||16|
|Pumpkin, cacao and Noto almond||10|
|Smoked char, its eggs, chestnut and sweet-sour mushrooms||12|
|Variation of cod: il baccalà||12|
|Risotto with cheese, pepper, charcoal and bacon||12|
|Typic ravioli, Polesine garlic cream and cheese||11|
|Lasagna, veal and suckling pig ragout||12|
|Mushroom gnocchi, black cabbage pesto and Jerusalem artichokes||11|
|Roasted duck, sweet potato puree and leek||19|
|Typic hourse stew, turnips and fried polenta||20|
|Meat from butcher||22|
|Mullet, steamed bread and red shrimps bisque||25|
|Variations of pasta and beans||18|
|Pear tatìn, brulè cream and goat cheese||7|
|Typic apple, celery and gin||7|
|Cocoa semifreddo, mascarpone mousse and barley coffee zabaione||7|
|Structures and consistences of chocolate||8|
|Red turnips, hibiscus and spiced bread||8|