The Villa Cipriani Restaurant
Two rooms, a terrace and the same landscape in front of them.
The Contarini room is the more intimate setting; the Veranda looks out over the garden and the Asolo valley; on milder days service extends to the terrace, with the outline of Monte Grappa behind.
“The pastry chef prepares the desserts every day”
The menu brings together regional and Mediterranean specialities and the dishes belonging to the Cipriani tradition: beef carpaccio, risotto primavera, creamed salt cod and pilaf rice with curried scampi.
The menu also follows the seasons of the local market. Spring sees wild herbs, wild hop shoots, nettle tips, white asparagus from Bassano and peas from Borso del Grappa; autumn radicchio from Treviso, honey mushrooms and porcini from the Montello.
The pastry chef prepares desserts, breakfast cakes and biscuits every day; fresh pasta, bread, ice creams and sorbets are made in the kitchens of the Villa too.
Opening hours
12.30-14.30; 19.30-22.30 high season
12.30-14.30; 19.00-22.00 low season
Open every day of the year
