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Abano Terme, 25 December 2025
The magic of Christmas comes to life in a lunch where tradition, atmosphere and the flavours of our region blend harmoniously. Our Chef and his team have created a menu that highlights the essence of the festive season, paired with selections chosen by our Sommelier Giancarlo Dima.
MENU
The Christmas “Chic” Aperitif with land and sea specialities
THE APPETIZER – CHOICE OF:
Pan Brioche lightly toasted in the pan with tarragon-marinated beef, sweet gorgonzola sauce and traditional Venetian *radicchio in saor*
Oven-braised Calamaro filled with delicate roasted pumpkin, served on a small salad of zucchini with red basil
THE FIRST COURSES – CHOICE OF:
Rice Pearls with Riesling with ragù of candied Williams pears and drops of walnut oil
Fresh Pasta Triangles filled with wild boar,
served with chanterelle sauce and golden Vezzena powder
THE MAIN COURSES – CHOICE OF:
Amberjack Fillet gratinated with charcoal bread, on a reduction of fish stock with green cherry tomatoes, accompanied by saffron-mashed potatoes
Beef Cheek braised in red wine from the Colli Euganei,
with drops of dark chocolate served over golden potatoes
THE PRE-DESSERT
Cold Morello Cherry Cream with a reduction of sour cream
THE BUFFET OF SWEET TEMPTATIONS:
Panettone and Pandoro with paired sauces
Fresh Fruit Fantasy
Christmas Delicacies.
Our Sommelier’s Recommendations
“White Wines”
Chardonnay dei Colli Euganei DOC “Sassàra” Sengiari
Pinot Grigio del Collio DOC Cormons
“Red Wines”
Rosso dei Colli Euganei DOC “Vegro” Sengiari
Cabernet dei Colli Euganei DOC “Girapoggio” Zanovello
“Sparkling Wines”
Ferrari DOC Brut
Fior D’Arancio Spumante Dolce DOCG Borin
Our Team
Chef de Cuisine: Daniele Veronese
Maître: Cristiano Gallimberti
Sommelier: Giancarlo Dima
Head Barman: Stefano Marchioro
