The kitchen

The three pillars of our cuisine: Memory, sustainability and the use of local ingredients, fostering artisanal produce.


The choice of food and wines

Local, genuine, seasonal. This is how Chef Giacomo Sacchetto defines his cuisine. A formula nurtured through memory and constant research. With his head in tradition and his feet firmly grounded in the world.

“From all my professional and travelling experience – he says – I have brought with me influences, tastes and fragrances. Today, I translate them into dishes that value, first of all, the raw ingredients that come from our garden, our trees and a guaranteed supply chain of artisans, who we discover and select on a local basis, especially here in Lessinia. This region, in which we find ourselves, has extraordinary products and is, in large part, relatively unknown”.


The restaurant

The restaurant is located in a completely new concept space (the project is by architect Silvia Bettini), built with burnished steel, partly taken from the recovery of old railway sleepers, and large windows overlooking the Valpantena. It overlooks the bio-dynamic garden, the vineyards and the olive grove, which provide most of the raw produces for the kitchen.
The layout of the room allows guests to enjoy large spaces and different experiences: overlooking the valley there are in fact six round tables, a rectangular table placed in a reserved room and a desk on the side pass, which allows a maximum of 4 guests to taste the dishes in close contact with the brigade. The latter will not be available until the distancing measures due to the current pandemic are in effect. The spaces between the tables are such as to allow maximum security and confidentiality.
During the summer, a panoramic terrace will be available, located on the left of the new structure.


Menu

Our range of dishes is inspired by tradition and flavours that stimulate the memory, all served in a modern and creative way, the fruit of the chef and his team's continuous innovative research.

The dining service offers 3 varieties of culinary experience, which reflect an approach to food not only as a primary need, but also as an essential facet of knowledge: from its cultural aspects to preparation techniques, through to the raw materials.

  • La Cru Journey – strongly linked to the territory, with 6 main courses, a veritable journey of discovery towards the La Cru philosophy.
  • Terroirs – is the natural evolution of our cuisine, founded on continuous study and research. Almost a necessity. A hand-curated menu designed by chef Sacchetto that brings together childhood memories and traditional ingredients from our land. 13 courses, served for the whole table.
  • Vis à Vis – an experience designed to break down all barriers, venturing beyond them in an ideal manner. Exclusive seating, literally overlooking the kitchen, where you can immerse yourself in the world of taste by La Cru. A menu served for the entire table, designed with flair by the chef, who will serve the dishes to the guests as the tells their story.

“Sweet-UP!” is the pastry shop’s playful proposal to tease and educate our taste buds.

Accompanying the creative line is a tantalising menu of revisited dishes, midway between tradition and innovation: LaCru Re-LAB. Soon, a menu based on the produce of the vegetable garden will be added.

Under the watchful eye of our Giampiero, the cellar features locally produced wines together with a wide selection of national labels and many classic and international varieties. We also offer a carefully selected mini-list of spirits.