The old sawmill becomes the realm of the chef who gives vent to his imagination and professionalism
It all began at the end of the 1920s with the creation of a Venetian sawmill. Subsequently, the structure was transformed into a restaurant-pizzeria: in 2007 Flavio Bortolotti decided to transform the building into a restaurant with a rustic charm but with great ambitions. The brief renovation, in fact, is designed and carried out to keep the original structure unchanged and allow guests to immerse themselves in a unique setting.
The beating heart of the restaurant, cuisine is the realm of chef Marco Bortolotti who, thanks to the combination of professionalism, experience and creativity, gives vent to his imagination by creating recipes similar to the local gastronomic tradition but revisited with a personal and unmistakable style. Three concepts guide it: instinct, technique and territory.
Time and space meet in the menu, which aims to interpret in a modern and spontaneous way the slow flow of the seasons and the changes in the territory associated with it, offering stimulating and innovative gastronomic experiences at 360°.
STRENGTH
The evocative location and the experiential cuisine
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