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The Winter Menu from January 10, 2022

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The Starters

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  • Antipasto Locanda

    7.00
    The Apetizer ! Corn meal Marano De.Co. crispy baked bread with melted Asiago Nero, Sopressa delle Valli De.Co, Coppa di Casa & Treviso radicchio & Ricotta flan
  • Il Baccalà Mantecato con il "pan de Bari" De.Co.

    7.00
    Creamy cod, served with 'Pan de Bari' De.Co. (the Toasted Bread still baked in the oldest wood-burning oven in Vicenza).
  • Misticanza 100 Orti al Lardone & Aceto Stagionato, Crocchetti & Frutti di primavera

    5,00
    Baby salad 100 Orti with Lard & Seasoned Vinegar, Croquettes & Spring Fruits
  • Corn Meal , Mushrooms & Sopressa

    6.00
    Plate of Excellencies of Veneto: Sopressa DOC delle Valli al Torcolato ,Corn meal Marano De.Co. Steamed & Mixed Mushrooms with porcini mushrooms
  • Gran Crudo Veneto, Pere & Scaglie di Piave Stagionato

    7.00
    Veneto's Raw Ham , pear & seasoned Piave flakes

First dishes

to continue

  • * Riso Carnaroli delle Abbadesse al Tartufo Nero dei Berici & Asiago

    15.00
    Slow cooking dish. Minimum 2 portions, it takes at least 20 minutes to wait for this Risotto, with a few simple, but important ingredients: Grumolo delle Abbadesse De.Co. rice, Berici Black Truffle and good Broth. It is cooked gently and carefully and then whipped with Burro di Malga & Asiago Nero DOP and a grind of pepper just before serving.
  • § Linguine Gamberi & Nero di Seppia

    12.00
    The Linguine need 12 minutes of cooking, as soon as they are drained they are sautéed in the pan where the shrimp tails have been cooked and seasoned with squid ink.
  • Fagottini Prosciutto & Pere Doppia Porzione

    15.00
    They have been on our menus since 2000, and have never been removed, they have many attempts at imitation, but as we do, nobody does them.
  • Fagottini Prosciutto & Pere

    8.50
    They have been on our menus since 2000, and have never been removed, they have many attempts at imitation, but as we do, nobody does them.
  • Tagliatelle all'Uovo o Grangocce

    7.00
    We make the noodles with 10 eggs, a pinch of salt and a pound of flour for our always hand-pulled noodles. We call them Grangocce because we didn't like "gnocconi", and they are made with mountain potatoes, pumpkin from Montegalda, white flour and a pinch of salt. - To season with: the Ragout of the Locanda, Pesto Veneto (wild asparagus, Asiago stravecchio & walnuts and pumpkin seeds) or Wild Mushrooms
  • The Pasticcio

    6.00
    Pie, The one with a capital P! Five alternating layers of soft egg lasagna generously sprinkled with béchamel sauce, Locanda's ragout (which is slow cooked for at least 8 hours) and grana Padano cheese. Served au gratin. Slow cooking dish
  • Tagliolini Tartufati ai Porcini & Noci

    14.00
    Egg Tagliolini, blended directly with Berici Black Truffle, seasoned with Porcini Mushrooms & Venetian Walnuts. A drizzle of Evo oil and a handful of grana padano cheese.

Main Courses

Meat, Fish & Cheese

  • Grand Grill - Sorana, Long Bone Chop & Lamb - for 2 people

    33.00
    Piatto a Lenta Cottura, (Circa 30 minuti di attesa) da Condividere. Our Meats: Lamb Chops, Long Bone Chop & Sorana Sirloin, Served with Corn Marano De. Co. Recommended for 2 people.
  • Sorana's Beef sirloin at Sale Maldon

    14.00
    The Sorana is the female bovine animal aged between 18 and 24 months (sometimes up to 3 years old) that has never given birth. Marbled to the right point, it is served medium cooked sprinkled with Maldon salt and a drop of Garda Evo Olive Oil. Accompanied with Corn Marano De.Co. (Specify for other cooking).
  • § Costolette di Agnello ale erbe

    14.00
    Our Lamb is small and soft, about 350 grams of chops served strictly pink, served with Polenta Marano De.Co.
  • Long Bone Pork Chop

    12.00
    Slow Cooking dish. Our Long Bone Chop, "BOL", weighs about a pound of pork, is cooked on the grill and requires at least 30 minutes to cook well, its goodness will be worth the wait. Served with corn Marano De.Co.
  • Bacalà‘Sacro’ & 'Profano'

    15.00
    The "Sacred" Bacalà alla Vicentina according to the recipe of the Confraternita del Bacalà alla Vicentina and the "Profane" Bacalà, with the addition at the end of cooking of wild herbs collected by us, served with Polenta Marano De.Co. (native Vicentine corn).
  • Cheese Board & Jams

    9.00
    Selection of 5 Italian cheeses mainly from Veneto. Served with Jams / Mustards
  • “First Fruits”: Selection of our Vegetables.

    8.00
    Dish to share of our side dishes of the day & Corn Marano De.Co to eat in company.
  • Cotoletta Importante

    12.00
    Slow-cooked dish. 400 grams of goodness, fried and then browned in the oven. You can have it natural, with Veneto cheeses or tricolor, with misticanza, cherry tomatoes and black asiago cheese.
  • Rombo in camicia di patate

    16.00
    Slow cooker dish 25/30 minutes Fillet of turbot 'soaso' barbed, heart of potato and basil, wrapped in potatoes of Fimon au gratin in the oven.
  • Filetto di Maialino cotto a bassa temperatura al Funghi di Bosco

    12.00
    Fillet of pork cooked with vegetables from the garden and wild mushrooms for a whole night at low temperature and immediately knocked down. Brought to temperature to taste it at its best, served with its sauce flavored with forest mushrooms and polenta De.Co Marano

Locanda's Salads

Sprout salad, Croutons, Tomatoes & ...

  • Veneta

    9.00
    Asiago,Olives & Pears
  • Laguna

    9.00
    Shrimp & Oranges
  • Locanda

    9.00
    Chicken,Pine seeds & Plums

Locanda's Proposals (at least for 2) Exclusively for the whole table

all courses of the table menu are available individually a la carte

  • Locanda

    30.00
    Locanda Starer, Berici Black Truffle Risotto De.Co. & Asiago cheese, Long Bone Chop & Veneto cookies
  • Bacala

    30.00
    Bacalà Mantecato, Potato Dumplings with Bacalà, Sacred & Profane Bacalà & Lemon Ice
  • Æolia

    30.00
    Sprout Salad w/ Lardone & Balsamic, Crocchetti, Fagottini Ham & Pears, Grilled Sorana & Backed Ice Cream
  • Sea

    30.00
    Crudité of Scampi, Spaghetti with Shrimps, Turbot, Lemon Gelo
  • Beati i Primi

    12.00
    Tasting of three first courses: Fagottini Prosciutto & Pears, Tagliatelle with pesto from Veneto & Montefaldo De.Co. Potato Gnocchi with Bacalà

The sweet temptations at the end of the meal

All our desserts are prepared in small daily quantities.

  • Tentazione Fondente

    5.50
    Dark chocolate and hazelnut pyramid with whipped cream heart
  • Mini Sacher

    5.50
    3 like sins, soft and chocolatey
  • Cookies Veneti

    5.00
    Selection of Venetian Biscuits, Zaeti, Esse di Burano and Pevarini, served with a cup of sweet Veneto Wine
  • Tiramisù' Locanda Style

    5.00
    Our classic dessert with a heart of dark and crunchy chocolate chip wafer.
  • Strudel di Mele con Gelato

    4.50
    Apple and cinnamon strudel, as per traditional recipe. Served warm, with ice cream and Caramel.
  • Burnt Cream

    4,00
    Let's not call it Cream-Brulè or Cream Catalana, even if the Spanish one is the one that looks more like her. Few but good ingredients, Eggs, Milk, Sugar, Maizena, grated orange peel and brown sugar which is caramelized with a burner only at the moment of bringing it to the table.
  • Gelo al Limone

    4.00
    Classic sorbet ingredients. Lemon, Sparkling Birbante & Limonello Ice Cream. Three simple ingredients that together refresh the palate. To be eaten with a spoon and then drunk all at once
TORNA SU