Restaurants and Bars

Depending on your tastes and where you like to go, Verona and its surrounding areas have a lot to offer: there are large establishments who go all out to be worthy of their stars, forks or chefs hats; there are traditional eateries, sometimes located in the heart of the countryside, and finally there are restaurants located in Garda where first-class produce is at hand to make sublime dishes.

Città antica If you are looking for major names and don't mind splashing out then head for Arche in Verona, where the fish dishes on offer are worth dying for! Or you could visit Desco (to try the veal and ginger with leeks and fried sage).

San Michele Extra The Milio which is in Verona and just outside the central section of the city, does wonderful fish dishes and after dinner relax under the beautiful pergola, diners will often come here to smoke after their meal. With this in mind, the restaurant has a Cuban cigar list as well as a list of spirits.

East of Verona Even traditional Veronese cuisine can offer up some interesting surprises, for instance, it is not unusual to see horse meat. If seeing horse on the menu, (maybe in pastissada) is a bit of a "rediscovery" a dish containing donkey will definitely be a new experience both as an ingredient in a first course or as the main ingredient in a stracotto (normally a stewed beef dish). Which restaurants can you go, to try traditional fare? Well, the Gabbia d'Oro on Isola della Scala is famous for its risotti, which Tastasal is used to get the correct level of piquancy in salami before they are ready to go on sale. Alpone, in Montecchia di Crosara, makes dolce di tagliatelle (a sweet pasta dish). Bacco d'Oro in Mezzane di Sotto is known for il brasato all'Amarone (donkey braised in the local Amarone wine).

South of Verona Outside the city on Isola Rizza is the wonderful Perbellini, which does everything well, but is legendary when it comes to desserts, especially when they bring in the offelle (traditional sweet biscuits). Coming here is definitely money well-spent; in fact, it's a real investment, given that: the guest (they are not called customers) is treated like a king, the cuisine and the wine cellar bring tears of emotion to the eye, and service is absolutely first-rate. There are also acclaimed dishes at Capucci in Buttapietra; here you can try a traditional dish known as tastasal (a spiced pork mix). While Castello in Valeggio makes torta di grano saraceno (a buckwheat cake) to tempt everyone. If you like to round off your meal with a great dessert (and who doesn't?), go for one at the Pergola di Trevenzuolo they serve i fogassin (dried focaccia), at the Bottega del Vino di Verona they prepare the Scaligera version of the budino diplomatico.

West & Towards Lake Garda Want to try a recipe using asino? Il Ponte in Brentino Belluno is the place to go for stracotto d'asino, or for those who want to be a little more adventurous should try the filetto di struzzo (ostrich fillet) at Tamburino Sardo in Sommacampagna. If you like to indulge in cheese after your meal then il Vèzzena (stored in an ancient cave in barrels) in Sasso di Bovolone. At Pino Due in Garda (also well known for their fish recipes) they serve the traditional recipe for Sanvigilini with shortcrust pastry and raisins., and at Dalla Rosa Alda they have discovered a traditional recipe pissota con l'oio, focaccia cooked in the oven traditional copper receptacles. The riches of Garda include fish (naturally) and also olive oil; the best restaurants actually have a list of different oils for you to choose from. There are also Malga cheeses and truffles from Monte Baldo. The Porticciolo in Lazise does a fritto misto di lago (the choice of fish used in this dish depends upon what the fishermen have caught that morning). In Peschiera del Garda, the Cantinone specializes in trout. If you have never tried couscous, then the Caval in Torri del Benaco offers an intriguing fish and couscous recipe.