Ristorante Viridis

Discover a cuisine that is consciously "contaminated" with dishes from afar and repurposed with local produce. An original way to enhance regional cuisine in a new perspective

A "typical"cuisine. This is how Ristorante Viridis defines its culinary offer. A gastronomy linked to the territory but presented in a new, lighter and more creative guise, without departing from taste and tradition. And that's not all: the restaurant's proposal is deliberately "contaminated" with dishes from afar or from the sea, adapted and prepared with local products. Among the many proposals, the pumpkin flowers filled with lemon-scented ricotta and Fontal cheese, the smoked Trentino trout carpaccio, the pork ribs prepared in American style but with ingredients from the valley and the shortcrust pastry tart filled with frangipani cream and Williams pears, served with salted caramel sauce.

STRENGTH

The tasty culinary "contaminations".

Suitable for