Restaurant

"AI MULINI" RESTAURANT

In Gallio the “Valley of Mills” it’s a special place, unique in the plateau, because of the abundance of water even in a karst environment. Many windmills designed the panorama, and to them we named after the Restaurant inside our Hotel. A wide choice of traditional products: from the “Asiago DOC” cheese, in all it’s various types, to the “Pennarone”, “Tosella”, caciotte, ricotte, butter, and other traditional dishes. But also honey, mushrooms harvested from our woods, Rotzo potatoes, Rubbio celery, natural grass growing during spring and cured meats: Restaurant ''Ai Mulini'' authentic taste and high class cuisine.

LIVE WITHOUT GLUTEN

Enjoy a gluten-free lunch in our Restaurant without worrying about follow a correct diet, our tips will help you for sure.

WINEHOUSE “AL FOGOLARO”

The wine-bar inside our Hotel, allow you to taste some of the best Venetian and Italian wines, which you can combine with traditional products or dishes from our kitchen. The rustic but at the same time elegant setting, it’s characterized by the presence of a wide chimney (“fogolaro”), and it’s typically a place for relax, tasting some nice wine or drink, heated by the fire of the chimney. Here you will also find the breakfast room and the American bar, with a wide choice of cakes, ice-creams, cocktails, long-drinks and spirits.

"ai Mulini" menù

Entrées

Salad with Finferle, Crispy Speck and Gran Pennar di Montagna

2002 …… Threads with Radicchio Rosso Trevigiano, Asiago Pennarone Cheese

Smoked Bacon and Crispy Fili Pasta baked in the oven

Surprise of lightly smoked Beef Tenderloin, Polenta, Cheese and Crispy Artichokes

Goose Fat Liver served with Pears Sorbet, Fruit Jam

Exotic and beaten of Pistachios from Bronte

First Courses

Onion Soup with Bread Crust, Asiago Pennarone Cheese and Gran Pennar di Montagna, au gratin

Cream of Chestnuts, Cotechino and Fried Leek

Rotzo Potato Gnocchi with Savoy Cabbage and Dried Meat Served on Large Pennar Mountain Basket

Cappellacci with Pumpkin and Saffron of Asiago, Mostarda Vicentina, Amaretti and Cinnamon

Capricciolini Tagliolini, Fegatini di Cortile and Bronte Pistachios

Gluten Free Potato Gnocchi with Sausage Sauce, Red Treviso Chicory and Black Truffle

(homemade pasta and Gnocchi)

Second Courses

Fillet of Deer, Leek, juniper berries and Kranebet

Lamb sirloin with butter with refined herbs and red currant

Thighs of Goose with Red Wine and Roasted Black Olives

Snails à la bourguignonne with polenta

Cod Vicentina style with Polenta

Pressed Asiago cheese on the hot-plate with Polentina and mixed mushrooms

Cheeses

Asiago Pressato D.O.P. (Aged 1-2 months)

Asiago Mezzano (aged 3-8 months)

Asiago Vecchio (aged 9-18 months)

Asiago Stravecchio (aged 2 years)

Moretta Gallium (sweet, flavored with cumin seeds, juniper berries and pepper)
Complete tasting

(Cheeses paired with Jams and Honeys Rigoni di Asiago)

Desserts

Sorbet spoon Seasonal fruit

Gaarten: Meringue, Fior di Latte Ice Cream, Strawberry Coulis and Dark Chocolate Curls

Paciugo: Meringue, Fiordilatte Ice Cream, Coffee Caramel, Chocolate Blown Rice

Golosona: Mascarpone Cream, Coffee Caramel, Chocolate Pearls and Sorbet

Hot chocolate with a melting heart wrapped in a crunchy paste, Mascarpone cream and sorbet

Marronglacè mousse, persimmon puree and spicy red wine sauce

Soft nougat with dark chocolate and candied orange peel

Digestive teas

with herbs from the herbalist Cantele Antonio

Rhubarb
Gentian and Mint
Fennel
Cumin
Anise
Melissa
Coriander
Mint
Licorice
Chamomile

RESTAURANT