Wide choice of different menus for buffet, dinners, weddings and events.
Our chefs always work with renewed enthusiasm looking for new proposals and matching traditional flavours with new trends to stimulate the senses and the imagination.
They attend training and technical-professional refresher courses with internships aimed at sharpening and developing their own preparation techniques.
In addition, for years we have been collaborating with relevant starred chefs in preparing menus for glamorous, important events in Venice.
Among the most representative:
Alain Passard from Arpege in Paris
Corrado Fasolato from Spinechile in Schio
Federico Belluco from Dopolavoro in Venice
Riccardo De Prà from Dolada in Pieve d’Alpago
Nicola Batavia from Birichin in Turin
Over the years, we have hand selected our suppliers ensuring the freshness of all products, and in particular checking their origin and processing according to sanitary standards.
For that purpose, we rely on a sanitary monitoring company in order to correctly apply the self-monitoring process based on the HACCP system.