What diners say
Synthesized from 22 Google reviews · tap an aspect for the detail
Diners consistently praise La Tana Gourmet for its exceptional, creative cuisine that showcases local ingredients with a zero-waste philosophy, often describing the experience as a journey of flavors. The warm, attentive service and the chef's personal touch in explaining each dish are highly valued. While the overall reception is overwhelmingly positive, a few guests find the pricing steep relative to portion sizes.
Culinary Experience
The tasting menu is widely celebrated as a creative and emotional journey, with dishes that highlight local, seasonal ingredients and a zero-waste approach. The carbonara and strudel receive special mentions, and the 'liquid' pairing (beverage pairing) is praised for enhancing each course.
Service & Atmosphere
Service is described as impeccable, attentive yet unobtrusive, with staff who are knowledgeable and passionate. The chef often personally introduces dishes, adding to the experience. The ambiance is warm, elegant, and relaxed, with background music that complements the meal.
Value
Most guests find the experience worth the price for the quality and creativity, but a minority feel it is too expensive for the portions served. The overall sentiment is that it is a premium dining experience.
Sustainability
The restaurant's commitment to zero waste and sustainable practices is frequently noted and appreciated, with the 'Reloaded' menu exemplifying this philosophy.
Location & Setting
The venue in Asiago is described as charming, with a beautiful terrace offering panoramic views, adding to the overall dining experience.
Most-loved dishes
AI summary of what 34 dish mentions say about the food
Reviewers rave about the Cetriolo con mozzarella in carrozza, calling it a crispy, creamy revelation. The overall vibe is one of inventive, comforting Italian elegance that delights.
“First course from La Tana Gourmet: you find this cucumber with mozzarella in carrozza — it was really a great evening full of experimentation, ideas, and surprises.”
What creators say
3 creators have covered La Tana Gourmet. Most active: Cosa mangiamo oggi?, Piattoriccomicificco
Chef Alessandro Dal Degan's restaurant, which collaborated with SanBrite for the four-handed dinner at Ein Prosit.
- Cosa mangiamo oggi?Loved
A pranzo al ristorante LA TANA GOURMET, 1 stella Michelin ⭐ · @ 0:25
Alessandro Dal Degan's cuisine is a super personal one that reworks the territory, taking cues and influences both from the Lagoon, which is very close by, and from the travels he takes around the world. There are a lot of ups and downs, definitely don't get bored, don't expect the classic bread and butter. I also really liked the pairing. There were alcoholic and non-alcoholic cocktails. They not only accompanied the dishes but complemented, dare I say, the dishes. The menu changes every season so we show you this menu because the chef's philosophy is to start over every season to question yourself. And, I would add, if you come to this place, accept that you are not in control of the situation because not everything will be explained to you, you will not have a menu in your hand and you will not know what will come. Among my absolute favorite dishes, radicchio and also its accompanying drink. I loved the mackerel. Franci, even if it doesn't seem like it because she says it with a bit of sadness, really liked the mackerel. We easily spent 700 because the menu costs 350, pairing included. It's not a little. In my opinion, it is worth climbing up here to try cuisine that you will never find anywhere else.
Dishes mentioned
Americano
This Americano is a bit different from the usual one. They cooked the vermouth on red fruits, blueberry, and mountain ash, so it has a slightly tannic, very fresh part, and then they sweetened it with a tonic made with pomegranate and basil. When I drink any cocktail and the first feeling is that it's not an alcoholic bomb, for me it's already a winner.
Frittata di Rossetti
This is a rossetti's omelette, part of the Venetian aperitif cicchetti. It's soft, warm, another caress.
- Frittura di Moeca con Maionese al Lime
Finto Bignet con Burro al Tartufo e Mozzarella in Carrozza Versione Acciuga
This is a fake bignet with truffle butter and mozzarella in carrozza, anchovy version. It has a very buttery appearance, with truffles.
Seppia con Patate
This was a bed of potatoes and, above, my mouth tells me sepia. It's delicious.
La Tana Gourmet is a Michelin-starred restaurant that collaborates with C del Moro for a four-hands dinner, showcasing creative and environmentally-conscious cuisine.
Dishes mentioned
Cetriolo con Mozzarella in Carrozza
First course from La Tana Gourmet: you find this cucumber with mozzarella in carrozza — it was really a great evening full of experimentation, ideas, and surprises.
