The refined city location does not ignore the great attention to sustainability, a theme very dear to chef Giacomo Sacchetto which led him to win the Michelin Green Star. The raw materials used by the kitchen are local and chosen on the basis of seasonality. The ingredients are used in full, avoiding waste and waste. Suppliers are carefully selected also on the basis of the sustainability of the production processes they adopt. Outside the city, the restaurant has its own vegetable garden and an integrated and sustainable system of production of plant and animal raw materials.

Iris Palazzo Soave

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