The story
Nestled in the Verona countryside, La Cru is a Michelin-starred destination where the garden isn’t just a garnish—it’s the soul of the kitchen. As *Where The Foodies Go* puts it, “the garden is the heart of the project,” and the menu reflects that with dishes both delicate and daring. Standouts include the Petalo di Rapa Rossa con Fegatino di Pollo e Caprino, a beet petal cradling chicken liver and goat cheese, and the Spaghetti Turanici con Asparagina Selvatica, tangled with wild asparagus and crab sauce. Even the sweets surprise: Gelato all'Olio con Parmigiano e Mela proves olive oil, cheese, and apple belong together.
The experience extends beyond the plate. La Cru partners seamlessly with nearby Villa Balis Crema, where guests can book a suite and linger longer in the serene Veronese landscape. Whether you’re diving into the Coscia di Pecora Brogna or finishing with the Sogni d’Oro, it’s a rare place where sophisticated technique and rustic hospitality feel perfectly paired.
Synthesised by AI from every creator’s review. First reviewed 2022.
Most-loved dishes
AI summary of what 15 dish mentions say about the food
Reviewers at La Cru rave about the Sogni d'oro, praising its delicate, dreamy flavors. The overall vibe is one of refined, quietly joyful indulgence.
“This dessert is called Sweet Dreams and the name is spot on — the combination of chamomile and honey in different textures is already making me look forward to the huge bed in the suite. For the first time tonight I'll sleep in a bed big enough that Alessio won't jump every time I turn over. This dessert is truly spectacular.”
What creators say
1 creator has covered La Cru. Most active: Where The Foodies Go
- Where The Foodies GoLoved
A cena al ristorante La Cru, 1 stella Michelin ⭐ (e pernotto in suite a Villa Balis Crema) · @ 0:32
La Cru is an exceptional Michelin-starred restaurant where the garden is the heart of the project, with incredible dishes and a perfect pairing with the nearby Villa Balis Crema.
Dishes mentioned
Biscotto al Sesamo Nero con Confettura di Cipolle Rosse e Anguilla Affumicata
This black sesame biscuit with red onion jam and smoked eel has a sweet note that I lost in the description — something jammy — but it's very clear and it's the perfect glue between the toasty sesame and the terror of the eel. I'd say one is not enough, make it two each.
Meringa al Mais con Baccalà Mantecato su Cialda di Olive Nere
If this cod knew where it ended up, it would be thrilled to be turned into baccalà in this restaurant. Again, the sweet note ties all the ingredients together perfectly. The chicken skin crisp is dried, reduced, and shaped into a circle — it tastes like roast chicken. Amazing.
Crack alla Melanzana con Agrodolce al Pomodoro e Origano
The chef plays with sweetness — it's called a bonbon and it actually reminds me of a bombolone, but made of eggplant. Fantastic. This is one of the chef's signatures.
Petalo di Rapa Rossa con Fegatino di Pollo e Caprino
The sweet part is what surprises you most. The crunchy leaves contrast with the very delicate liver — there's a bit of iron — and the whole thing is an atomic bomb.
Trota in Rosa con Hummus di Ceci e Rape Rosse
This is one of those dishes you're sorry to eat because it's so beautiful. It's a shame to ruin this work of art, but I'm a sinner and I'll do it. I feel transported to the East — as soon as you put rose on anything, you go straight to the Middle East. The rose mixes with the pink sauce and the beetroot water — it's a perfect circle that closes. I sometimes try to make pink risottos at home and I almost always mess them up. You ruined the plate, fantastic.
