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Discover our Restaurant’s menu

The aromatic herbs from the land, cultivated in our garden. A careful selection of traditional ingredients. Dishes and recipes, skilfully combined, arrive from knowledge from generations past combined with modern gastronomic elegance. All this is the foundation of our menu, a unique culmination of balanced flavours which will conquer even the most demanding food critics.

Leggi le proposte del nostro Chef nel Menu di Villa Fontana


Villa Fontana SUMMER 2022 Menu


Tartare of “Fassone” veal, hazelnuts mayonnaise, its waffle and rhubarb compote
Our Vitello tonnato ❤ veal with traditional tuna sauce 
Tuna tartare, teriyaki, cherries cream, toasted almond, cucumber and green apple water
Creamed codfish on peas cream, tomato and olives chutney
Soft egg on Bra cheese fondue and porcini mushrooms in two consistencies 

First courses:

Traditional three roast “plin” ravioli with its sauce
Gragnano “linguine” pasta, garlic oil with tartare of Mazara shrimps and lime
Gnocchi filled with Seirass, Prà pesto and pecorino cheese cream
Carnaroli rice, sea ragù, bisque and “stracciatella” cheese
Homemade “tagliatelle” pasta with rabbit ragù and Grana Padano cheese in cream

Main courses:

Stuffed sea bream fillet with tomato and basil dripping
Seared octopus, tataki of roasted eggplant and confit tomato gel
Veal with green beans and caramelized shallots
Slow cooked veal cheek on carrots puré
Grey Carmagnola rabbit role with plums and bacon on roasted potato cream and puntarelle


Our “tiramisù”
Panna cotta, strawberry and meringue
Hazelnuts semifreddo with zabaione cream
Mango and passion fruit cheesecake



Discover the other proposals

Traditional menu, dedicated to those who desire to experience the flavours of the territory as a gastronomic journey combined with local wines, or to those looking for a light break at their table without giving up the most authentic seasonal flavours.

Tasting menu


Tartare of “Fassone” veal, crispy Parmesan, hazelnuts pesto and stuffed square pepper
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Onion filled with sausage on Roccaverano cheese fondue
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Traditional “plin” ravioli with veal cheek sauce
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Slow cooked veal cheek on carrots purè

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Classical cocoa and amaretto pudding

Our salads


Mixed greens, cherry tomatoes, carrots, buffalo mozzarella, Taggiasca olives


Mixed greens, radicchio, Piedmont toma cheese, pears, flax seeds and walnuts

Caesar salad

mixed salad, low temperature chicken breast, tomatoes,“Grana” cheese, hard-boiled eggs, crispy bread and Caesar sauce