Restaurant Re Teodorico
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P.le Castel S.Pietro 37100 Verona (VR) Tel.: 045 8349990 info@ristorantereteodorico.com www.ristorantereteodorico.com Cuisine timetable: Closed: |
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| HORS D' OEUVRES - Carpaccio of sword-fish with a composition of crisp lettuce and ginger - Sturgeon cooked with a sour sauce and tips of asparagus cooked with vapour - Octopus with saffron gelatine and a sepia sauce - Julienne of white asparagus, spring lettuce, quail's eggs, little slice of toast and high-quality black truffle-smelling oil - Sirloin of rabbit in a saucepan with pomegranate and traditional sweet-smelling sauce - Beef with a little bit of salmon sauce, champignon mushrooms, rocket and truffle-smelling oil FIRST COURSE - Ravioli with asparagus from Mambrotta and spugnola mushrooms cream - Little potatoes gnocchi with nettle and prawns' tails - White bigoli with squids, runner beans and confit tomatoes - Risotto with "buscandoli" and Soave Wine sauce - Timbale of maccheroni al torchio, smoked buttermilk curd, aubergines and butter sauce - Potatoes and herb soup with crisp bacon FISH - Fillet of prawns' tails and spring vegetables - Fillets of red mullet cooked in a saucepan with bran of tender wheat - Little slices of angler fish cooked with fum�at, lettuce and a little bit of Prosecco Wine - Roasted cutlet of cernia fish in a crust of olives and a little composition of vegetables MEAT - Fillet of sorana in a crust of asparagus and spicy butter - Sirloin of lamb with garden's smells and first fruits - Sirloin of veal with stuffing of "finferli" mushrooms - Breast of duck with spices and honey CAKES - Warm buttermilk curd and raspberries-pie with sauce - Caramel and vanilla cr� gel�with sugar-cane - Classical italian cassata with candied fruits - Cream puff with raspberries and cream - Carpaccio of pineapple with rose pepper and tangerine soft ice-cream - White chocolate mousse and roses' petals jam |
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
