Who is the chef at Ristorante Limonaia ?

At Ristorante Limonaia , the chef is Mario Comitale .

What is the average price when eating at Ristorante Limonaia ?

If you plan to eat at Ristorante Limonaia , the average price should be around €75. The average price is calculated based on appetizer/entrée or entrée/dessert, excluding drinks. Prices have been provided by the restaurant.

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TheFork, a Trip advisor company

Menu 2024 - Ristorante Limonaia

9.3/10

Via Filippo Turati, 42, 42020 Quattro Castella

International

Average price €75

Ristorante Limonaia

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Get a taste of this menu

Explore the culinary offerings of this restaurant and let yourself be inspired.

Last update

July 29, 2024

Chef

Mario Comitale

Type of cuisine

International

Preset menus

Explore the chef's selection menus with diverse dishes at fixed prices. Some are bookable via TheFork, while others are available onsite.

Menu vege-table

€75 per guest

Menù degustazione tradizione

€70 per guest

I nostri classici

Slection of Food Valley cured cold cuts, pan brioche, butter and giardiniera in EVO oli
Marinated tomato soup, marjoram, capers and fried ricotta cheese
Cappelletti in a 24 month Parmesan cream sauce
Tagliatelle with three meat ragout
Veal fillet, sauce with balsamic dressing and swiss chard

Starters

Summer garden: aromatic misticanza, chopped aubergine, sweet and sour vegetables and tomato water jelly
Misticanza aromatica, battuto di melanzane, verdure agrodolci e gelatina di acqua di pomodoro
Grilled shrimps, watermelon, tarragon and burrata cheese
Raw beef, oyster grass, grilled lettuce and smoked mayonnaise

First course

Seven Tomato Risotto
Spaghettone with spring onion, marjoram, citrus marinated cuttlefish and fish soup extraction
Fresh pasta stuffed with herbs, hazelnut butter and sage

Second course

Grilled cardoncello mushroom, sweet garlic, fermented blueberries and chicory salad
100 % Duck: pink seared breast, misticanza, vegetable extractions; leg in terrine, yuzu sauce, turnip carpaccio; taco with pâté and preserved cherry sauce
Petto scottato rosa, misticanza, estrazioni vegetali; coscia in terrina, salsa allo yuzu, carpaccio di rape; taco con paté e salsa di ciliegie in conserva
Cod steak in cooking oil, mashed potato, herb legumes and Mediterranean sauce

Dessert

Babà, rum, chantilly cream and passion fruit ice cream
Only Lemon
Raspberry, gianduja and evo oil
Cold strawberry soup, verbena and lime granita

Menu degustazione tradizione

Benvenuto dalla cucina
Selezione di salumi della food valley, pan brioche, burro e giardiniera in olio evo
Cappelletti in crema di parmigiano reggiano 24 mesi
Filetto di vitello, salsa al condimento balsamico e biete
Parmigiano reggiano 30 mesi fattoria rossi e abtre aragosta 30 month
Zuppetta fredda di fragole, verbena e granita al lime
Piccola pasticceria

Menu degustazione vege-table

Benvenuto dalla cucina
Giardino d’estate
Misticanza aromatica, battuto di melanzane, verdure agrodolci e gelatina di acqua di pomodoro
Zuppetta di pomodoro marinata, maggiorana, capperi e ricotta fritta
Bottoni di pasta fresca farciti all’erbe, burro nocciola e salvia
Cardoncello alla brace, aglio dolce, mirtilli fermentati e insalata di cicoria
Solo limone
Piccola pasticceria