How beautiful is the restaurant with the vegetable garden

Green is now an increasingly shared and appreciated perspective. This is why chefs choose to cultivate their own vegetable garden, to eliminate waste and prepare dishes with fresh and seasonal raw materials. And with an authentic and genuine flavor. Eight addresses to try immediately to delight the palate with products from the garden

Do you want to treat yourself to an unforgettable culinary experience in the name of sustainability, biodiversity and zero km? Here are 8 classy restaurants where the chefs create dishes with a unique flavor with the freshest and seasonal raw materials picked in the garden.

1 The talented David Cattoi, Executive Chef of Re della Busa and Bistrot Tremani at Lido Palace in Riva del Garda (TN), has the pursuit of quality as a cornerstone. This led him and his kitchen brigade to explore local businesses. And to forge collaborations in the name of the excellence of the raw material.

The card is in fact an authentic triumph of the territory. In fact, the dishes feature ingredients produced by suppliers who share a philosophy that can be summarized in one word: Trentino.

From meat to fruit, everything reflects the idea of transmitting the flavor and taste of a typical and traceable process. And in the large garden of the 5-star hotel overlooking Lake Garda, the chef cultivates a luxuriant vegetable garden with aromatic herbs, among which his “obsession” stands out: marjoram.

The Tremani Bistrot cradles guests with an extraordinary and romantic view of the lake and the mountains. It is the ideal place for lunch while enjoying a wide selection of light and tasty dishes prepared with the best Mediterranean ingredients. The refined service makes the offer even more exclusive.

The Il Re della Busa restaurant, sophisticated and of great impact. It expands into an environment characterized by an exclusive terrace overlooking the lake. The offer does not end there.

Those who want to get involved in the elegant atmosphere of the Lido Palace can stop at any time of the day to have a drink at the Balì Bar. It is located inside the historic building, under a vault with splendid ceilings adorned with liberty stucco.
www.lido-palace.it.2 In Sicily, the Baglio Occhipinti is the starting point for exploring the Ragusa area. Among the ancient traditional varieties of the area, broccoli, cabbage, chicory, chard, onions, garlic, peas, broad beans, tomatoes, Vittoria summer courgettes and pumpkins are grown. Pistachios, carrots and almonds instead arrive on the breakfast and snack table in the famous cakes of Mrs. Gina.

Exclusive cooking classes to learn the secrets of Ragusan scaccia cooked in a wood oven or sun-dried tomatoes are on the agenda. In addition, every Sunday we eat and discuss with a wine producer.
http://bagliocchipinti.com

3 On the Brenta Riviera, the Margherita restaurant of the Romantik Hotel Villa Margherita in Mira (VE) offers a gastronomic journey into the rich tradition of Venetian cuisine.

Always respecting the original recipes but with a touch of innovation. And above all by drawing from the vegetable garden cultivated in the large park of the 17th century villa. www.romantikhotels.com

4 Chef Peter Girtler boasts 2 Michelin stars in his Einhorn Stube at the Romantik Hotel Stafler in Mauls, Vipiteno (BZ). The Chef creates delicious specialties with zero km products from the Stafler family farm. For example, speck, sausages, eggs, herbs and vegetables from your own garden. In addition, selected products from local farmers and South Tyrolean suppliers who have the seal of quality. “Maximum respect for the product” is the creed of Girtler who uses forgotten vegetables.
www.romantikhotels.com

5 In Polesine Parmense (PR), the starred Chef Massimo Spigaroli enchants the eyes (and palates) with his vegetable garden. It is located at the entrance to the Antica Corte Pallavicina, a 1300s castle on the Po river floodplain. Here vegetables, aromatic plants and fruit are grown. All ingredients of its gastro-fluvial menu.

The restaurant, thanks to the nearby family farm, produces 95% of what it brings to the table. Like vegetables, meat, flour, bread, sauces and preserves, wines. www.anticacortepallavicina.com

6 The specialty of the “Il Tartufo” restaurant of the Borgotufi widespread hotel in Castel del Giudice (IS) is the mushroom that grows luxuriantly in the woods. But there are other genuine products grown in the fields that embellish the signature dishes of Chef Marco Pasquarelli. Like organic Melise apples.

They are native recovered fruits also transformed into fruit juices and compotes without sugars or preservatives. Everything is made in Castel del Giudice, such as the Malto Lento agricultural beer and the honey from the Community Apiary.
www.borgotufi.it

7 In Val d’Ega, at the Biohotel Steineggerhof in Collepietra (BZ), the cuisine is creative.

In fact, it is close to nature, colorful and healthy and pays particular attention to vegetarian-vegan dishes. Great importance is given to 100% organic products: fresh, seasonal and from the region. Over 50 different herbs and vegetables are grown in the garden. www.steineggerhof.com

8 The Hotel Pfösl in Nova Ponente (BZ) also offers natural cuisine, using high-quality seasonal ingredients, mostly collected from nearby areas, and from its own gardens. Brigitte Zelger, the hostess, is also an expert herbalist. She herself created several herb gardens and raised vegetable patches in the property’s inner courtyard.
www.valdega.comCredit opening image: Francesca Bocchia