Restaurant Carlo Magno
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Via campiani, 9 25060 Collebeato (BS) Tel.: 030 2511107 info@carlomagno.it www.carlomagno.it Cuisine timetable: Closed: |
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| Opening Courses: Stew of dried stems with timbale of hops - Steamed Mazzancolle with a chickpea cream emulsified with extra virgin olive oil from Lake Garda - Scallop hearts on a lettuce and black truffle sauce - Roasted, gingered baby squids with salad leaves - Pumpkin flower gratin with sea bass mousse and courgette cream flavoured with saffron - Interpretation of veal tarter from the Langhe - Duck liver pâté poached in Satén with potatoes, violets and reduction of Sauternes First Courses: Lemon flavoured potato gnocchi with pumpkin flower cream and mazzancolle - Fresh black squid “tonnarelli” pasta with scampi tails, mussels and green asparagus - Onion soup with lobster stew, homemade bread croutons and goats cheese from Mompiano - Pork raviolini with Valtrompia cheese and extra-virgin olive oil from the Sebino valley. - Greens and sweet garlic pappardelle pasta accompanied by bagoss with rabbit and trombette - Risotto lightly whipped with Selene and robiolina cheese Second courses: Scampi tails fried in a beer and radish batter - Piccatine di roasted turbot with lemon flavoured thyme accompanied by courgettes and sweet peppers - Scorpion fish encrusted in aubergines with a cream of baby broccoli - Fish soup in a lightly spiced lobster sauce and bread coatings - Saddle of rabbit stuffed with trevisano radicchio served with an antique mustard sauce and crispy polenta - Veal Cuore di scamone with lemon sauce and sage potatoes - Fillet of steak with a duck liver terrine, Clavis and black truffle ... |
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.
One cook: it assigned to pizzerias and restaurants offering quality which is superior to the average.
Two cooks: concerning a good quality and intermediate category of restaurants.
Three cooks: concerning elegant places which are collocated in a superior category compared to price average.
One cook: it assigned to pizzerias and restaurants offering quality which is superior to the average.Two cooks: concerning a good quality and intermediate category of restaurants.Three 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.
Restaurants in Bardolino, Restaurants in Garda, Restaurants in Peschiera del Garda, Restaurants in Lazise, Restaurants in Malcesine, Restaurants in Verona, Restaurants in Desenzano, Restaurants in Sirmione, Restaurants in Riva del Garda, Restaurants in Valeggio, Restaurant in Torbole
