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Abano Terme, 24 December 2025
A special evening to celebrate the magic of Christmas Eve with flavour, elegance and atmosphere. Our Chef and his team have created a gastronomic journey that combines tradition, creativity and local ingredients, accompanied by the wine selection curated by our Sommelier Giancarlo Dima.
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The Seasonal Vegetable Garden – buffet style
THE APPETIZER – CHOICE OF:
Norwegian Salmon Rosette gently cooked served with a warm salad of white celery, orange potatoes and savoury artichokes, all enhanced by a sun-dried tomato dressing
The Small Quiche Lorraine with flakes of Norcia cured ham and Bastardo del Grappa cheese
THE FIRST COURSES – CHOICE OF:
Vialone Nano Risotto creamed with mascarpone with slightly spicy mussel meat and fried basil
Fresh Fusilloni extruded through a bronze die with Chianina ragù hand-cut and enriched with sliced porcini mushrooms
THE MAIN COURSES – CHOICE OF:
Skewer of Scallop and King Prawn grilled and brushed with smoked fir oil, served on a bed of stewed julienne vegetables
Venetian-Style Stuffed Capon with chestnut and pumpkin sauce, served with creamy potatoes
THE PRE-DESSERT
Fresh Delight in a glass with mandarin and chocolate flakes
THE DESSERT – CHOICE OF:
Selection of Aged Cheeses with Jams
Fresh Fruit Fantasy with Mango Cream
Traditional Christmas Log.
Our Sommelier’s Recommendations
“White Wines”
Soave Classico DOC “San Michele” Ca‘ Rugate
Sauvignon Collio DOC M. Felluga
“Red Wines”
Merlot DOC “Malterèn” Sengiari
Cabernet Riserva dei Colli Euganei DOC “Cecilia di Baone” Filò delle Vigne
“Sparkling Wines”
Prosecco Superiore di Valdobbiadene DOCG Bortolomiol Extra Dry
Prosecco Superiore di Valdobbiadene DOCG Foss Marai Brut
Our Team
Chef de Cuisine: Daniele Veronese
Maître: Cristiano Gallimberti
Sommelier: Giancarlo Dima
Head Barman: Stefano Marchioro
