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Le mie radici
My Roots

Over the past 10 years, at the Salis restaurant, I have been able to deepen and develop my idea of ​​cooking, continuing to study, research, explore the food and wine world and finding my culinary voice.

Inspired by this experience, comes "Le Mie Radici (My roots)", my degustation menu proposal for you.

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It's a menù that talks about changing seasons, the natural availability of my ingredients, a traditional cuisine that I deeply respect and understand, but at the same time that I want to interpret on a more personal level.

With this proposal, I want to represent my passion for new challenges and a journey that is far from the end, it's only beginning.

This selection will evolve in time, just how my cuisine is constantly evolving.

Chiara Barisan

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Le mie Radici

Venetian-style liver

Risi e bisi (rice and green beans)

Fried corn-mush, soft cheese and tomatoes

Acacia

Stockfish tripe with cherry tomatoes sauce, laurel, lemon and shallot

"Ravioli del plin" filled with hare, with double cream and rosemary oil

Pigeon with fois gras, brioche bread and spring onion

Bread and cheese

Bread, butter and jam

PAIRING WITH LOCAL WINES

Vino bianco La Franza. Filippo Costa, Trevignano

Colli Trevigiani IGT 2023 "Mariarosa". Ca' dei Zago, Valdobbiadene, Treviso

Rosso Monteforche 2020. Azienda Agricola Monteforche, Zavon di Vò, Padova

Valdobbiadene Prosecco "Grave di Stecca" Abboccato 1991. Nino Franco, Valdobbiadene

PAIRING WITH WINES FROM THE WORLD

Riesling trocken Hinkellay, Familie Rauen, Mosella

DOC Collio, Ribolla gialla, La Castellada,

Friuli Venezia Giulia

IGT Umbria, Margò Regio Bianco, Umbria

Vecchio Samperi, Marco de Bartoli, Sicilia

MENU 90€

MENU WITH WINE PAIRING 120€

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