Ristorante Amistà

Executive Chef Mattia Bianchi operates with a philosophy that bridges the sustainable bounty of Valpolicella with the aromatic complexity of oriental influences at Ristorante Amistà. His signature seared filet is a masterclass in technical precision, accompanied by radicchio and translucent jelly spheres that provide a sudden, clean burst of acidity. The menu is a reflection of a meticulous search for raw materials, often sourced directly from the villa’s own orchard or local artisanal markets. A creamy risotto, decorated with vegetable textures, offers a velvety mouthfeel that is balanced by the crunch of seasonal greens and the subtle scent of aromatic oils. The kitchen utilizes advanced techniques such as spherification and low-temperature poaching to preserve the integrity of each ingredient while introducing unexpected flavor dimensions. Aromas of fresh garden herbs and exotic spices intertwine, creating a sensory bridge between traditional Italian roots and contemporary global exploration. It is a refined culinary vision.