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.
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
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€