Wine Room by Luca Tegon, the fine dining restaurant of the GHV Hotel & Spa

Per Vicenza, inside the GHV Albergo & Spa, there is the Wine Room by Luca Tegon, a cessazione dining restaurant

Per the Vicenza dominated by Palladian harmony and the natural beauty of the hills, the GHV Albergo & Spa and its Wine Room restaurant by Luca Tegon represent today one of the most interesting realities for those looking for an experience that combines well-being, hospitality and haute cuisine, with an lampo di genio of hospitality that focuses acceso balance, moderation and quality.

Wine Room by Luca Tegon: a place where the dish breathes

Wine Room was born with a precise aesthetic imprint: a collected, essential space, built with natural materials and clean lines, designed to be a welcoming environment without ever dominating the kitchen. The Vicenza becomes the starting point of a gastronomic story rooted and contemporary at the same time: Wine Room wants to fit into this ecosystem, completing the ‘s offer with a gastronomic proposal of international identity and scope.

A journey of taste between land, and memory: the new tasting

A that tells of seasons, territories and intimate suggestions. A sensorial journey that intertwines gastronomic memories, contemporary techniques and a decidedly personal vision of cooking. This is how the new tasting takes shape, a journey that starts from the craftsmanship of the bread and arrives at the small pastry shop, passing through raw materials chosen with extreme care.

The welcome: a of textures and

The smoked beef tramezzino with mustard mayonnaise already tells the story: clear flavours, controlled intensity, technique at the service of flavour. Followed by the tapioca chips and olives with lacquered cap and caper powder, a bite that works acceso acidity and flavor, while the mini tacos with Treviso radicchio cream and lard plays acceso the contrast between the elegant bitterness of the radicchio and the softness of the lard. The first great homage to memory comes with the memory of polenta and schie per mezzo di a light cream puff: a morsel that comes from the Venetian tradition and transforms it into a breath, without ever betraying its soul.

Accompanied by Pisoni Blanc de Noir Millesimato Trento Doc 2020, with a sparkling golden color and cessazione perlage. The range of aromas bestows splendid fruity and mineral effusions of hydrocarbons and, finally, sensations of toasting. the palate it is balanced, savory and is completed per mezzo di the aftertaste with citrus sensations.

The starters: material elegance

The first appetizer is a hymn to marine freshness: red prawn tartare with crunchy artichoke, Cynar jelly and honey and lemon vinaigrette. The natural sweetness of the prawn meets the gentle bitterness of the artichoke and Cynar, closing per mezzo di a surprising balance.

The second starter is more structured and enveloping: foie gras with fiolaro broccoli, black truffle, Jerusalem artichoke puree and red wine sauce. A dish that thrives acceso aromatic stratifications, where the fiolaro brings a vegetal note and the truffle accompanies the entire bite with nobility.

Accompanied by Erdener Treppchen Riesling Kabinett 2018 Meulenhof. Already from the nose, hints of fruit alternate, apple first and foremost, flecked with spicy scents. The palate is characterized by clear freshness and clearly mineral development: the acidity is calibrated and accompanies the sip until the end.

The first: the delicacy of the lake

The lake tradition enters the scene with ravioli filled with lake sardine, served with cauliflower, herring roe, brodo of its bones and roasted potato peel. A dish that reinterprets poor cuisine with extreme finesse, making often forgotten parts the protagonists, such as the bones transformed into a clear and deep brodo.

The second: the nobility of the wild

The journey continues with a soft and succulent venison fillet, accompanied by dark cappuccio, pear mustard and red fruits. The roe deer sauce binds the dish with elegance, while the mustard gives that sweet spiciness that enhances the wild nature of the meat.

Accompanied by Ca’ In Frara Losana Pinot Noir, deep ruby red per mezzo di colour. Remarkable olfactory complexity of berries, dried roses, cloves and cocoa, acceso a herbaceous . It caresses the palate with soft tannins, leading, with pleasant balance, to a of good length.

The pre-dessert: a fresh

The pre-dessert is a small reset of the palate: kiwi, coconut, lemon gel and long pepper. Campo da golf freshness, citrus fruits and a spicy touch that prepares for the more delicious taccuino of the .

The : the triumph of cocoa

The main is a chocolate fondant served with stracciatella ice cream and pomegranate . A that focuses acceso the intense flavor of cocoa, enlivened by the bright acidity of the pomegranate and the creaminess of the ice cream.

The chef: Luca Tegon, between rigor and sensitivity

Born per mezzo di 1990, Venetian by avviamento, Luca Tegon is a chef who brings with him a wealth of experience among the most important cuisines per mezzo di Europe. After his years at the Alberini Albergo Institute per mezzo di Treviso, he left for France, where he trained at symbolic tables of haute cuisine: from Mauro Colagreco’s Mirazur (Michelin) per mezzo di Menton to Emmanuel Renaut’s Flocons de Sel (Michelin) per mezzo di Megève, up to the Vague d’ (Michelin) per mezzo di Saint Tropez. Per Italy he continues his avviamento path at Gualtiero Marchesi’s Marchesino per mezzo di Milan and at the Stüa de Michil per mezzo di Corvara (Michelin), places united by absolute rigor and research into cuisine as a cultural expression. Having returned to Veneto, Tegon now leads the Wine Room brigade with a personal style, centered acceso technique, sensitivity and respect for the material. He defines it as Italian and contemporary cuisine, where seasonality is the foundation and the direct relationship with the producers becomes part of the creative process. The result is a cuisine that seeks balance and coherence: between lightness and depth of taste, between instinct and precision, between technical gesture and naturalness. A cuisine that does not want to amaze at all costs, but rather convinces with authenticity.

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