The menu

“Nothing is impossible if you really want it”
With the same passion with which Gildo won the Bob on ice World Cup in 1983, in 1989 he decided to take on a new challenge by opening the Hotel Ristorante Sogno. Today, as thirty years ago, the enhancement of the place, the attention to detail and attention to customers represent the basis of our business. Many things have changed over time but the love for cooking, the passion for good food and the simplicity of even the most refined dishes continue to distinguish our way of being.

All our products are selected with the greatest of care to guarantee high quality and authenticity.
Our wine list features numerous labels, rounding off our unique culinary offer to perfection.

Table reservation required, limited availability.

Appetizers

Tuna Tataki in sesame crust, avocado cream and oriental salad 1, 4, 6, 8, 11

€ 18.00

.

Seared squid stuffed with prawns and vegetables on pea sauce and Garda lemon oil 1, 2, 4, 7, 8, 14

€ 16.00

.

Cruditè Royale 2,4,6,14

Selection of raw seafood (Breton oysters, red prawns, scampi, salmon and sea bass carpaccio, tuna tartare)

€ 54.00

.

Beef tartare beaten with knife, burrata, Cantabrian anchovies and rocket 1, 4, 5, 7

€ 16.00

.

Small bundle of brik pasta with asparagus and sheep's milk ricotta on a cream of Pozzolengo saffron 1, 3, 7, 8

€ 14.00

First dishes

Spaghetti from Gragnano with clams 1, 4, 7, 14
€ 18.00

.

“Caserecce al Torchio”, homemade short pasta, marinated lake sardines, confit cherry tomatoes and toasted Altamura bread 1, 3, 4, 7
€ 18.00

.

Homemade potato gnocchi with pine nut and basil pesto, shrimp and cow's milk stracciatella 1, 2, 7, 8

€ 18.00

.

Handmade egg tagliolini with black truffle and Parmesan cheese fondue 1, 3, 7

€ 22.00

.

Creamed risotto with scampi and scallops flambé with Cognac 3, 4, 7, 9, 14

€ 22.00 pro person, min. 2 pax

Main courses

Fish and meat of the day offered grilled or salted
depending on availability

.

Amberjack escalope cooked on plancha plank, black rice and carrot and ginger sauce 1, 4, 7

€ 28.00

.

Croaker fillet on a seafood stew and coriander oil 1, 2, 4, 14
€ 28.00

.

Beef fillet with Valpollicella sauce, caramelized shallots and glazed vegetables 1, 7, 12
€ 32.00

.

Supreme of Guinea Fowl, brandy sauce and smoked bacon, cardoncelli mushrooms and baby spinach 1, 7, 12
€ 28.00

.

Rock of Lamb, licorice-scented sauce and Jerusalem artichoke with spring herbs 1, 7, 12
€ 32.00

Side Dishes

Millefeuille potatoes 1, 7

€ 7.00

.

Grilled vegetables

€ 7.00

.

Tomato and Basil

.

€ 6.00

.

Mixed salad

€ 6.00

.

Cover charge € 5.00

NB. It is not possible to exclude the presence in minimum quantity of allergens her than those specifically listed for a food data.

.

For our preparations we use organic flours and eggs.
Frozan Raw materials can occasionally be used for some of out preparations.
Food allergies and intolerances must be reported to the waiter.

Dessert

Crème Brûlée with cane sugar from Mauritius Islands and Bourbon Vanilla 3, 7

€ 10.00

.

Chocolate cake with melted heart and Mascarpone ice cream 1, 3, 7, 8

€ 12.00

.

Classic "Sogno" Tiramisù 1, 3, 7, 8

€ 10.00

.

Shortcrust pastry tart with ricotta cream, strawberries and almond crumble 1, 3, 7, 8

€ 10.00

.

Passion fruit semifreddo, marinated pineapple and coconut salad 1, 3, 7, 8

€ 10.00

Substances or products that cause allergies or intollerances

Photogallery