Trattoria all'Antenna

Perched above the Schio valley, Trattoria all'Antenna articulates a rigorous thesis on Vicentine culinary heritage in Bardolino. The kitchen’s technical proficiency is anchored by the gargati col consiero, a traditional short pasta tossed in a robust ragù that balances savory depth with herbal notes. Local ingredients are treated with reverence, notably the Marano corn transformed into a crisp, fried polenta that serves as a structural foil for the creamy baccalà mantecato. Aromas of wood-fired embers permeate the dining room, signaling the arrival of the Chateaubriand, which is expertly charred to achieve a Maillard-rich crust while maintaining a succulent, velvet-textured interior. The menu further explores regional identity through the rabbit alla Valleogrina, braised to a tender consistency that honors ancestral recipes. Each plate reflects a commitment to precision and the delicate lamination of house-made pastries.