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35° award 2021

categoria: Restaurants

Stube Gourmet


In the heart of the cuisine of Alessio Longhini you’ll find the whole Plateau of the seven Municipalities with its history, environmental and socio-cultural peculiarities, today so difficult to preserve. Evident also in the ingredients used designed with intelligent inventiveness. Such ingredients have ancient roots (roe deer, lamb, Rotzo potatoes, wild mushrooms, milk, cheese, and herbs like nettle, lavender and verbena) which are used with understated refinement. Also evident is the use of gastronomic modernity (Sashi beef, Sicilian red shrimp, the inevitable Cantabrian anchovy) which point to centuries of openness towards tourism of Asiago and the nearby towns within the altopianese valley. The “Stube Gourmet” is the culinary spearhead of the Hotel Europa of the Mosele family. One of the historic hotels in the city plateau. The restaurant is in the center, on the “promenade”, but has its own internal space within an “alpine” setting. There are five tables which must be booked well in advance. Here you’ll find silence and tranquillity. The complex also includes the Osteria Europa as well as the St. Hubertus restaurant named after the patron saint of hunters. What can you expect to find on your table at the “Stube”? The tasting menu suggested by Longhini starts by presenting a little vegetable gem (raw, dehydrated, marinated, sweet and sour) with goat cheese. It then continues by offering venison tartar with smoked mashed potatoes, risotto with nettles and snails, lamb with tarragon and composition of strawberries scented with vanilla and lavender. The menu - limited to few, inviting alternatives - presents, among the palettes of flavors: sweetbreads with chanterelles, peas and smoked eel; ravioli stuffed with quail; and Sashi fillet. If you're looking for the sea within a mountain, you can try the prawns with coconut and passion fruit or cod decorated with treated vegetables. Halfway between land and sea is the proposition of carob macaroni with knife-cooked Iberian pork, burrata and sea urchins. The dessert is a tribute to the meadows and the PDO dairy art of the area, “La Mucca” (ricotta foam, yogurt, milk skin, and fior di latte ice cream). The wine list is very rich (with about twenty wines also by the glass, especially from Vicenza and Veneto), is continuously updated with labels from territories ranging from the best of the Triveneto to the best labels in Europe, especially the little-known French ones.
chef
chef:
Alessio Longhini
localizzatore
Corso IV Novembre, 65, Asiago, VI, Italia
Orologio
opening:
Aperto a cena dal mercoledì alla domenica

closing day:
Lunedì e martedì
TIMES MAY BE SUBJECT TO CHANGES DUE TO THE CORONAVIRUS EMERGENCY
Orologio
holidays:
Variabili nelle stagioni turisticamente spente, a inizio autunno e fine primavera
Telefono
telephone:
0424462659
birra
not to be missed:
Piccione in tre cotture (tartare, brace, bassa temperatura), indivia alla liquirizia, caramello all'arancia, maionese alle acciughe del mar Cantabrico
Risorsa 16
Menu
link
Risorsa 16
Tasting menu
riservato
to booking:
click here
mail
to booking:
click here
serv_aggiuntivi
parking
air conditioning
free wifi

banconota
payments:
partner