Immersed in the woods in the high plain of Asiago, surrounded by the Pre-Alps of Vincenza, this is a refuge that over the years has become the kingdom of Alessandro Dal Degan. There is the Osteria, where you can dine on a traditional meal, or, as we did, you can choose the gourmet proposal. The large picture windows and the view of the landscape will be one of the best elements of your meal and will compliment the strong ties which Alessandro Dal Degan has to the Asiago territory. The stewed escargot in fieno, cream of wild herbs and fermented pinecone, and the land and sea barley are two of the dishes that you absolutely must try. They fully embody the work of this kitchen beyond being truly delicious. Sunflower, pollen and roses and the venison with juniper sap, trombetti mushrooms and turnip celery, will complete your meal. You will feel gratified at having been transported by the flavor and tastes that are the complete incarnation of these places. Try the pinecone, which is a sorbet al mugoglio (a syrup of ground mugo pine pinecones), buckwheat, egg yolk, licorice, and ground mugo pinecone for noteworthy close to the meal. In the dining area Enrico Magio will take care of you. Entrust him with your beverage choices. It is a cooking tied in an ancestral manner to the flavors and the products of this place, while simultaneously projecting them into the future.
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