Opened in 1925 by the great-grandparents, today Fabio and Nicoletta carry on this long tradition. The establishment has modernized, an hotel has been created, and the menu features new specialties, including Baccalà alla Vicentina, but the spirit and hospitality remain the same. Each season offers its flavors and ingredients, and time is respected with reverence. In autumn, one can savor specialties based on mushrooms, pumpkin, and Radicchio di Treviso, as well as skewers of meat or game. In spring, the stars are the asparagus from Bassano, but recipes featuring Marostica cherries are also intriguing. By reservation, one can also taste Torresani skewers. Summer, on the other hand, is the time for creativity, with menus based on fish, fruit, and vegetables. Furthermore, there is the D.O.P sopressa served with homemade pickles and marinated vegetables, bread with local cured meats, and creative appetizers. The highlight dish is “Bigoli alla Pedrocchi,” homemade with the artisan press of “Papà Nicola.”
The ancient Hotel Ristorante Pedrocchi offers every guest the opportunity to stay in comfortable rooms set in a picturesque natural backdrop. The staff is always extremely courteous and accommodating towards its customers, making each stay an occasion for peace and tranquility.
