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La Collina dei Ciliegi
Modern Mediterranean
Two chefs, one from Calabria and one from Puglia, run the kitchen at this contemporary restaurant on a working wine estate in the Valpantena hills. Their menu pulls ingredients from the south and the land around them, including mutton raised on site and housemade spaghetti with 'nduja and smoked ricotta. The wine list leans local, with Veneto labels alongside a handful of French bottles.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Brogna mutton
“as demonstrated by the Brogna mutton, which is raised on site, barbecued and served with an exquisite caper sauce and seasonal mushroom pie”
Michelin Guide
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