Spring at Canova Restaurant – Baglioni Hotel Luna

Henry IV said “Good food and good wine, is heaven on earth” and if to that we add  the arrival of spring with its scents and flavors and chef able to enchant our eyes and satiate your palate,  the doors for a perfect dinner are wide open. And that’s why Canova Restaurant of Luna Hotel Baglioni in Venice has in store for you a number of days dedicated to good food, who will accompany you till the end of April.

It will begin Saturday, March 25 with a 4 hands dinner with Chef Rossetti and Chef Zennaro that will delight you with carpaccio, ravioli filled with almonds and a Lemon semifreddo.

It will replicate on April 21, where to cook together with the Rossetti Chef there will be Chef Sartori, executive chef of Brunello Bar and Restaurant at the Hotel Regina Baglioni in Rome. In this case the protagonists will be red shrimp, ravioli with salted cod and roasted octopus.

But it does not stop there. Also at Easter the Canova Restaurant and Chef Rossetti not leave you alone, presenting a menu with Carpaccio, ravioli and roast leg of lamb on Sunday, April 16 and Monday 17.

On the day of liberation, and the so-called “Bocolo” Festivity the menu will present Sant’Erasmo violet artichokes salad, tagliolini with red shrimps, Joh dory with clams pesto and creme brulee all of this will color the table and paint your palate.

Special menu, also between April 3 to 9: the Canova Restaurant offers you the chance to experience and savor new dishes based on seasonal wild herbs, in addition to its à la carte menu.  During April 24 to 30 with Canova Restaurant that will expand its offering with asparagus based dishes, typical of the season.

What are you waiting to find out in detail the menu that awaits you?

4 Hands dinner – March 25 4 Hand Dinner – April 21 Easter menu Festa del Bocolo Wild Herbs menu Asparagus menu

 

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