Our cuisine is based on the careful selection of fresh, predominantly locally sourced ingredients and a commitment to natural flavors.
Passion, experience, and creativity guide the work of our kitchen team, who love to delight the palate, awaken the senses and inspire with seasonal, authentic dishes rooted in the local culinary tradition.
Each dish finds its perfect balance when paired with a selection of local wines. This is our philosophy: quality, authenticity, and hospitality, in a warm, elegant, and intimate setting.
MON: 7:30 pm – 10:00 pm
TUE - FRI: 12:00 pm – 2:00 pm | 7:30 pm – 10:00 pm
SAT: 7:30 pm – 10:00 pm
SUN: Closed
• Beef tartare, cucumber, mustard, crispy egg yolk – 15
• Fig pie, duck meat, stracciatella drops – 15
• Yellow cherry- tomato consommé, peas quenelle, crispy pork cheek lard – 15
• Creamed cod, basil foam, raw Mediterranean langoustine - 15
• Swordfish with lime, baby squids with brandy, fennel, peaches and carrot salad - 15
• Roasted scallops, monkfish, mange-tout, Cantabrian anchovies - 15
• Raw seafood – 32
• Mediterranean trio – 18
“Croaker and raspberries, tuna and peaches, langoustine and avocado”
• Lemon-flavored risotto, raw red prawns, pistachio (min. 2 servings) - 15
• Squid ink linguine with tuna, samphire, mullet bottarga - 15
• Potato gnocchi, baby squids, mint-infused zucchini brunoise - 15
• Aubergine tortelli, cherry tomatoes, stracciatella, basil oil - 15
• Ravioli filled with chanterelle mushrooms, crunchy spinaches, mushroom sauce - 15
• Fresh bigoli with rabbit ragout and porcini - 15
• Rabbit, spinaches, chanterelle mushroom, seasonal black truffle -23
• Venison loin with salt-baked potatoes with mint and blueberry sauce – 23
• Iberian pork pluma, with apricots and walnuts - 23
• Grilled beef fillet– 23
• Rib eye steak– 5/hg
• Tuna, sesame, peaches – 23
• Croaker on the oven, garden caponata– 23
• Amberjack with curly endive, Pachino tomatoes, crispy bread, mullet bottarga – 23
• Seafood sauté (prawns, flying squid, swordfish, cuttlefish) on a zucchini and
neavy beans timbale – 23
• Meringue cake with fruit- 8
• Gianduia semifreddo, peaches - 8
• Yogurt bavarese, lemon and blueberries - 8
• Raspberry, chocolate, apricot - 8
• Bronte pistachio ice cream - 6
• Hay ice cream - 6
• Hazelnut ice cream - 6
• Piña colada sorbet - 6
SWEET WINE
• Recioto della Valpolicella 2019 Mizzon - 6
• Recioto di Gambellara 2022 Vignato - 6
• Dindarello 2024 Maculan - 5
• Sherry Don Zoilo - 5
• Beef tartare, white celery, taggiasca olives, sweet gorgonzola – 15
• Potato flan, peas, crispy egg yolk, black truffle – 15
• Smoked aubergines, burrata, confit cherry tomatoes, crispy bacon – 15
• Roasted octopus, mint courgettes - 15
• Creamy cod, Tropea onion slices, apple chutney, seed wafer - 15
• Fried calamari, red mullet, sardines, fennel salad, apricots, pine nuts - 15
• Raw seafood – 32
• Mediterranean trio – 18
“sea bass and cherries, tuna and apricots, blue shrimp and strawberries lime”
• Creamed rice with Valpolicella amarone red wine, cherries (min. 2 servings) - 15
• Tagliatelle fresh pasta, veal ragù, chanterelle mushrooms - 15
• Tortelli stuffed with potatoes and basil, tomato water - 15
• Ricotta dumpling, peas cream, tuna with lime - 15
• Open ravioli, sea bream, courgettes, Pantelleria caper powder – 15
• Linguine fresh pasta, agretti, scallops, monkfish, red prawn tartare – 15
• Medium-cooked veal, chanterelles, turmeric mayonnaise - 23
• Lamb with thyme breadcrumbs and apricot compote – 23
• Grilled beef fillet – 23
• Rib eye steak – 5/hg
• Tuna, pistachio, cocoa, cherries – 23
• Oven cooked sea bass, lime carrots – 23
• Cod, eggplants, potatoes, cherry tomatoes, basil sauce – 23
• Boiled squid carpaccio, steamed crab, avocado – 23
• Meringue, white chocolate namelaka, mango, blueberry - 8
• Chocolate sphere, apricot ice cream, raspberry, rosemary crumble - 8
• Mascarpone and matcha tea Bavarian cream, strawberries, mint gel - 8
• Memory of a cherry - 8
• Bronte pistachio ice cream - 6
• Hay ice cream - 6
• Hazelnut ice cream - 6
• Passion fruit sorbet with cocoa and almond crumble - 6
SWEET WINE
• Recioto della Valpolicella 2019 Mizzon - 6
• Recioto di Gambellara 2022 Vignato - 6
• Dindarello 2024 Maculan - 5
• Sherry Don Zoilo - 5
• Beef tartare, cucumber, mustard, crispy egg yolk
• Fig pie, duck meat, stracciatella drops
• Ravioli filled with chanterelle mushrooms, crunchy spinaches, mushroom sauce
• Venison loin with salt-baked potatoes with mint and blueberry sauce
• Dessert
» For the whole table: 59 per person
• Tuna tartare
• Creamed cod, basil foam, raw Mediterranean langoustine
• Roasted scallops, monkfish, mange-tout, Cantabrian anchovies
• Squid ink linguine with tuna, samphire, mullet bottarga
• Croaker on the oven, garden caponata
• Dessert
» for the whole table: 66 per person
- Cover charge – 3
Allergens: some dishes may contain ingredients or additives considered allergens. The list “Substances and products that cause allergies or intolerances – Reg. EC 1169/2011” is described in a separate menu, available upon request.
- Decontamination procedure: some products (meat and fish) purchased fresh undergo a decontamination treatment according to the requirements of Reg. EC
853/2004
Corte Quadri has its roots in a family history, passion and a shared vision.
After years of working in the restaurant industry – a journey shared with their family, which taught them the value of dedication, practical skills and direct contact with guests – brothers Nicola and Mauro conceived, in the early 2000s, a new hospitality concept that would combine hospitality, dining, and wellness.
Having identified the location, construction work began in September 2001, and on 8 December 2004, Corte Quadri opened its doors in Lonigo, nestled in the tranquillity of the countryside at the foot of the Berici Hills.
The opening marks the beginning of an ever-evolving story. Over the years, Corte Quadri has grown without ever losing its identity: first with the expansion of the hotel, which has enhanced the guest experience with new rooms and spaces dedicated to wellness; then with the renovation of the restaurant, redesigned to create more intimate and contemporary settings, and with constant care for the outdoor spaces, which have been updated over time and have become an integral part of the experience of hospitality and conviviality.
Today, Corte Quadri is a hotel and restaurant, but above all it is a place made up of people. Nicola and Mauro, together with their mother Maria and a professional team, welcome every guest with care, warmth, and respect. An elegant and intimate setting where you can feel at home, whether you’re here on business, for a wellness break, or simply to enjoy a meal together.
Corte Quadri is not just a restaurant! Discover our other services, designed with you in mind to make your stay unforgettable.
