The story
Ai Pini in Vittorio Veneto anchors its contemporary Venetian cooking inside a seventeenth century hunting lodge transferred to hospitality in 1919. Susanna and Maria steer the kitchen alongside the Della Pietà family, treating regional ingredients with quiet precision. Homemade bread bakes each morning while the menu shifts classic staples like baccalà and pasta e fagioli toward fresher vegetable plates. That balanced philosophy secured a Faccino Contento award from ilGolosario in 2026, praising the steady hand behind the daily service.
The dining room showcases straightforward Venetian kitchen work that favors clean seasoning over heavy sauces. A sharp insalata di Morlacco and apples pairs with marinated loin, while wild game stewed in hunter style offers a rustic counterpoint. Every plate connects directly to the surrounding hills, where the Della Pietà family sources proteins and vegetables for the evening service. Guests often pair these meals with regional white wines chosen to complement the lighter vegetable courses and house sorbets.
Large windows and an adjacent garden place diners directly beneath the slopes of the Prealpi Venete. The terrace captures afternoon light and summer breezes, turning simple meals into unhurried affairs. Families arrive after visiting the Laghi di Revine or cycling the gentle Tarzo roads, seeking a quiet table away from crowded streets. The space remains easy to navigate, offering reserved parking and a calm rhythm that matches the slow pace of the valley below.
Recognition
Ambience
Location
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