Our restaurant

Enjoy your meal at San Bartolomeo

A WARM AND COMFY RESTAURANT CLOSE TO MONSELICE WITH A LARGE GARDEN TO EXPERIENCE THE CHARM OF WARM SUMMER NIGHTS

Our cuisine combines tradition with innovation, we use quality food of the season made with farm-produced ingredients, with a focus on local products for a natural and healthy menu.

Pastas are all homemade (tagliatelle, bigoli [large spaghetti] and lasagnas). The extra virgin olive oil we use in our recipes is produced from olive groves planted in our farm.

Cold meats: soppressata (pressed cured meat), salami, pancetta and bacon are all homemade. Generally, the chickens, guinea fowls and ducks we serve are raised in our farm.

Jams and prickled vegetables are prepared by our kitchen staff with our home-made ingredients of the season.

We suggest guests to try our restaurant, where they will taste the typical plates of Paduan farmers’ cuisine prepared with mainly in-house produced food.

The restaurant is open on Fridays, Saturdays and Sundays.

Opening hours:

ON FRIDAYS: DINNER IS AVAILABLE BY RESERVATION from 7.30 to 9 P.M.
ON SATURDAYS: LUNCH IS SERVED from 12.30 to 2 P.M.
DINNER IS SERVED from 7.30 to 9 P.M.
ON SUNDAYS: LUNCH IS SERVED from 12.30 to 2 P.M.
NO DINNER IS SERVED.

Our proposal

APPETISERS:

A typical Veneto starter with homemade charcuterie, oil and pickled vegetables, and typical hot “schizzotto” bread. Courgette millefeuille, Berico Euganeo (PDO) raw ham and basil-flavoured olive oil.

FIRST COURSES:

Bigoli (large spaghetti) in duck meat sauce – meat lasagna – radicchio and sausage lasagna – gnocchi with radicchio cream laid on a taleggio-cheese fondue– ravioli with courgettes, gorgonzola cheese and crispy bacon laid on top of a cheese-based cream– fettuccine with aubergine pesto; noodles with asparagus and sausage.

SECOND COURSES

Baked guinea fowl – baked duck – spit-roasted chicken/guinea fowl – escalope of stuffed chicken breast – grilled chicken.

DESSERTS

Custard cream pie – honey and raisin pie – tiramisù – parfait with berries – almond tart – pastry with ricotta, macaroons and almonds – “brutti ma boni” cakes – orange cake – chocolate and pear cake – peach and custard cream cake – apple pie.