Created by the Hotel Tritone Chef, this appetizer has all the scents of Italy, together with the three colours of the Italian flag. Parmigiano Reggiano, for which we are the envy of the world, is the star of this dish, just as white is at the centre of the Italian flag. Alongside this exquisite cheese…
Coinciding with the Easter holidays, Spring produces new shades of green on the Euganean Hills that are visible from Hotel Tritone and are a few steps from Abano Terme. The new colours on the slopes are not only due to the flowers but also to the herbs that sprout in the woods, fields, and ditches.…
The combination that delights the palate is often the one that surprises with an unexpected balance between modernity and tradition. Among the Hotel Tritone dishes that certainly fulfill this function is the breast of guinea fowl with asparagus, radicchio and raspberries. Venetian recipes: from the countryside “farmyard” to mountain trails Farmyard animals are part…
Each dish is a journey that leads to an unexplored universe of taste. Our itinerary takes us through the second-course fish dish we present today, sublimely touching on three stages that are as different as they are refined: the three different textures of salmon.There is the soft, moist texture of fresh fish, the inevitable aromatic texture of…
Every culinary experience at our Laura’s Restaurant is a liaison of taste which combines our gourmet cuisine courses with the wines we select and store in our cellar. The course that concludes the meal must be accompanied by a wine that is worthy of a fundamental function: to lower the curtain on an…
It is widely known that foods acquire a special allure depending on the wines paired with them. What is less well known, however, is how much difference the choice of a specific vintage and a given label from a selected winery can make. Choosing a wine to pair with a dish isn’t easy, which is…
The wine cellar at Hotel Tritone is a treasure chest of priceless jewels. Inside this place are kept excellent vintages and special wines from carefully selected wineries: our sommelier takes great care in deciding which ones to recommend to our guests. THE HOTEL TRITONE WINE LIST: A GREAT MAP OF TASTE The shelves of…
Among the events that distinguish your stay at our hotel, there are some designed to satisfy the intendents of taste, lovers of the refined experiences that we strive to achieve every day. The most popular initiatives are the food and wine weeks, recurring programmes that run all year round and can therefore be enjoyed by…
Nothing is left to chance at Hotel Tritone, as the Food and Beverage Team is well aware. No decision is ever made by a single individual, but by several professionals who have the power to bring different knowledge and experience to the table. By working side by side, a multiplying richness is created that brings…
To fully perceive the true meaning of spring we recommend a sensory experience that engages in every way. The best way to do this is to prepare and enjoy a dish that delights the eye, stimulates the sense of smell, and tempts to taste. SENSORY JOURNEY IN SPRING The first fruits of this season arrive…