The story
Al Castello Antica Osteria in Gambellara establishes a refined Venetian presence in the province of Vicenza.
Chef Smittarello directs the kitchen operations, working with Walter to prioritize the quality of raw ingredients. The culinary direction applies a disciplined approach to Venetian cooking, emphasizing the integrity of each product. Paola oversees the floor, bridging the gap between the preparation area and the tables. Guests can navigate the kitchen's repertoire through a five-course tasting menu priced at fifty-five euros. The restaurant operates Wednesday through Saturday for both lunch and dinner, with Sunday service limited to the midday meal.
The menu features tagliatelle tossed with friarielli, dried cherry tomatoes, capers from Pantelleria, and smoked ricotta. A fillet of Irish grass-fed scottona arrives accompanied by potato purée and truffles harvested from the Berici hills. Seafood preparations include cod served with a sauce of purple cabbage, fresh horseradish, and parsley pesto. The pastry counter offers a rose-shaped sweet and a semifreddo crafted from Durello wine, presenting an apricot heart surrounded by mixed berries. The wine list showcases Venetian producers alongside international choices, anchored by three hundred labels that include organic options and renowned reds from Piedmont.
The dining room maintains an intimate and refined character, defined by soft lighting and tables spaced generously apart. An outdoor terrace provides additional seating during warmer months, complementing the reserved parking available for guests. Small pets are welcome, and the staff accommodates dietary needs with a dedicated vegetarian menu. Practical touches like doggy bags ensure the evening concludes without waste.
Recognition
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