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African Medical and Research Foundation

Restaurant Borgo Antico

Borgo Antico
Via Ospedaletto, 57
37026 Pescantina (VR)
Tel.: 045 6767300

info@villaquaranta.com

www.villaquaranta.com

Cuisine timetable: 12.30-14.30 / 19.30 – 22.00 Pre Arena: 18.30

Closed: -
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Cuisine: Restaurant
Type: Classic
Price: 35-50

Credit cards: yes
Air conditioned: yes
Parking: yes
Garden: yes
Reservation: yes
Cerimonies: yes
“Ristorante Borgo Antico” is a traditional restaurant which is located in Villa Quaranta, one of the most lovely villas in the area, where traditional Valpolicella is produced, a walk away from Lake Garda and from those places which act as the background to the love story of Romeo and Juliet. The great skills of its cooks is added to the tastiness of its recipes which change around the seasons. Poetry on the dish, an elegant table and a great winery. Villa Quaranta has recently became a “Winery in the Villa” that dedicated to all those who love discovering the ancient flavours of Valpolicella and Lessinia and trying out new matches in a special and exclusive context.
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Wine tasting and flavours, lunch and dinner together with guided gourmet tours.
 


Legend: all restaurants suggested are carefully selected, offering an excellent quality relation according to the category which they are part of. The number of cooks makes a restaurant easy to be categorized according to services and to the price of a standard order and should not be confused with the score assigned according to the kitchen’s quality.
1 cuocoOne cook: it assigned to pizzerias and restaurants offering quality which is superior to the average.
2 cuochiTwo cooks: concerning a good quality and intermediate category of restaurants.
3 cuochiThree cooks: concerning elegant places which are collocated in a superior category compared to price average.




Related articles: Lake Garda’s specialties, Gourmet itineraries, Cousine and wellness, Lake Garda’s fish, Typical Veronese recipes, Kitchen recipes from Mantova, Valeggio’s tortellinis, Verona’s true gnocchis.


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