L’Argine a Vencò

The Menu

The tasting menus change throughout the year, following the rhythm of the seasons. The kitchen is constantly developing new, original recipes inspired by the careful observation of nature and the dialogue with local producers.

No exotic or rare ingredients are used. Instead, the availability of each ingredient shapes the menu, reflecting a cuisine that gives the same attention to vegetables and wild herbs as it does to meat and fish.

Traditional knowledge and contemporary techniques come together to make thoughtful use of every ingredient, reducing waste and expressing a constant commitment to sustainability.

Seasonality

Seasonal menu following market availability.

Territory

Enhancement of typical ingredients, prioritizing short supply chains.

Sustainability

Careful selection of suppliers, extensive use of vegetables, and waste reduction.

option 1

Our Menu

7 courses

115€

Soaked and roasted bread, fennel seeds

fennel seed extract

(1, 12)

Trieste mussels

basil, Parmigiano Reggiano and helichrysum

(7, 12, 14)

Northern Adriatic gilthead sea bream

lovage and summer truffle

(4, 7)

Strawberry spaghetti

wild garlic

(1)

Roasted duck

sambuca and medlar

(9, 12)

Pre-dessert

Lemon and verbena granita

milk whey, cocoa and sesame shortcrust

(1, 3, 7, 8)

Allergens

1 Cereals containing gluten, 2 Crustaceans and products thereof, 3 Eggs and products thereof, 4 Fish and products thereof, 5 Peanuts and products thereof, 6 Soybeans and products thereof, 7 Milk and products thereof (including lactose), 8 Nuts: almonds, hazelnuts, walnuts, 9 Celery and products thereof, 10 Mustard and products thereof, 11 Sesame seeds and products thereof, 12 Sulphur dioxide and sulphites, 13 Lupin and products thereof
14 Molluscs and products thereof

option 2

Territory: Life in Motion

10 courses

150€

Soaked and roasted bread

fennel seeds extract

(1)

Mantis shrimp

sour potato and lentil

(2)

Cold capellini with yellow pepper

smoked pork gelèe

(1, 9)

Sweet-and-sour spring onion and rocket salad

cherries and wild fennel

(8)

Northern Adriatic gilthead sea bream

lovage and summer truffle

(4)

Vencò herbs ravioli

oyster and parsley

(1, 3, 14)

Sweetbread, escarole and wild chamomile

(9, 12)

Baked tomato and peach

black garlic and almond milk

(8)

Pre-dessert

Herbs palacinka

goat cheese and mâche sorbet

(8, 12)

Allergens

And for the wine...

To complete your experience, you can rely on our wine pairing selections or choose a bottle from our cellar.

Browse the wine list ›