The story
Tucked away in the heart of Marostica, Chiavica Cibo is a five-star restaurant that quietly redefines local dining. Chef Aldo’s cuisine is, as creator Francesco Zini notes, “a beautiful surprise: aware, refined, a contemporary and not obvious idea.” The space feels both modern and cosy, making it an easy place to linger—especially when paired with the thoughtfully curated wine list Zini recommends returning for.
The menu showcases clever, regionally inspired dishes. Highlights include a silky Baccalà Mantecato lifted by coffee powder, peanuts, and crispy corn tortilla, and a rich Riso Mantecato with duck fat and crispy skin. A standout Canederlo with trout liver and fennel, plus a potato cream braised in pearà with Sichuan pepper, round out the savoury side. For dessert, a pear-and-bergamot confit with caramel chocolate cream and pecorino offers a sweet, peppery finish.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
Reviewers rave about the focaccia at Chiavica Cibo, calling it a star turn that anchors the menu. The overall vibe is warmly praised as simple, satisfying, and deeply authentic.
“We start with a small welcome bite of focaccia, sturgeon liver and polenta bites.”
What creators say
1 creator has covered Chiavica Cibo. Most active: Francesco Zini
Aldo's cuisine at Chiavica Cibo is a beautiful surprise: aware, refined, a contemporary and not obvious idea, a really nice proposal to return to try the dishes and the wine list.
Dishes mentioned
Focaccia
We start with a small welcome bite of focaccia, sturgeon liver and polenta bites.
Baccalà Mantecato con Polvere di Caffè Arachidi e Tortiglia di Mais
I really like the effect the coffee gives to the baccalà, with a very pleasant slightly bitter roasted finish.
Riso Mantecato con Grasso di Anatra, Cicoli di Pelle d'Anatra e Fondo con Ossa d'Anatra e Porto
The rice is very soft, the cicoli are crunchy and very flavorful. The mouth is invaded by this almost caramelized flavor of the fondo, very indulgent.
Canederlo con Fegato di Trota, Trota e Finocchietto
Very pleasant consistency in the mouth. The flavor of the trout is really clean, mixed with the slightly balsamic, aromatic component of the fennel.
Crema di Patate Cotte sotto Sale con Sbrise Brasate Pearà Pepe Nero e Pepe di Sichuan
The consistency of the cream is fantastic, halfway between a velouté and a purée. I also really like the sbrisa which gives more chewing under the teeth and the pearà gives flavor and savoriness to the dish.
