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Restaurant in Bibione: 5 stars with chef Alessandro Castelnuovo

My idea of cuisine is  passion and emotion.

Alessandro C.

Today we interview chef Alessandro Castelnuovo, an eclectic personality who, together with his crew, puts together stunning dishes for the refined guests of Restaurant Duca d’Aosta and of Bibione’s Savoy Beach Hotel & Thermal SPA. The strong point of his 5-star cuisine is definitely the quality of the ingredients and produce utilized, always farm-to-fork and sourced from local farms. Thanks to these tasty, fresh ingredients, guests of Restaurant Duca d’Aosta and Savoy Beach Hotel & Thermal SPA can enjoy the creativity and authenticity of first grade cuisine.

Open all year, this 5-star hotel in Bibione is the perfect location for those wishing to spend a relaxing and recreating seaside vacation, thanks to two main strong points: the possibility to reach Bibione Thermae’s hot springs facility directly through a  heated underground passageway, while comfortably wearing your bathrobe and slippers, and the certainty of tasting new, tasty dishes every day, always prepared with fresh ingredients sourced from local farms by the skilled hands of Chef Alessandro Castelnuovo’s crew.

We asked the chef personally to share some tidbits of his cuisine with our readers, always hungry for more delicious news. This is only a morsel of what you may taste during a stay at Savoy Beach Hotel & Thermal SPA, or an exclusive dinner at Bibione’s Duca D’aosta.

The chef’s choice:

Pistachio-flavoured salted codfish foam, with cornmeal crackers and San Germano grapes. Here’s our refined Venetian Welcoming Dish, ready to surprise the most eager palates. With a glass of “Prosecco di Valdobbiadene”Citrusy aroma, green apple taste, best accompanied by pistachios and salted cod.

Mediterranean fruit salad with octopus, where the colours and flavours of potatoes, purple potatoes and small tomatoes combine with the freshness of sprouts. A first taste of the delicious farm-to-fork ingredients our countryside can offer. With a glass of “Sauvignon La Rajade” from the Collio region. White peach peel aroma, taste and aftertaste of tomato leaf, goes together perfectly with this wonderful dish.

“Garbugli” with cuttlefish ink, salmon and saffron: the unmistakable flavour of cuttlefish ink ravioli, accompanied by salmon and dill on a buffalo mozzarella cream, garnished with edible flowers. With a glass of “Ribolla Gialla Damijan” Aroma of ripe fruit and vanilla, taste of ripe apricot pulp, the contrast of flavours makes a perfect combination between wine and food.

Sole fish in crunchy puff pastry, pan seared with sesame seeds and gently lodged on Roman cauliflower pastry and turmeric essence. Garnished with locally grown raspberries, with a glass of “Orto di Venezia” A note of white fruit, with a subtle hint of mineral, citrusy taste with long, sapid aftertaste, this wine stems from Sant’Erasmo isle, which is most known for its purple artichokes.

Two versions of our local Marano lagoon calamari: one steamed, presented on pea cream and mango soup, with chives, shallots and caviar drops. The other is an Affilla Cress-style spice sakuri, with calamint-flavoured potato cream filling of our own production, with a glass of “Richenza Vigna Petrussa” (cuveé of local wines)Persistent taste of exotic fruit and white peach, it is ideal with the dish proposed.

The not-so-sweet Dessert, perfect to end a meal, with locally sourced honey, ricotta cheese with a hint of tonka fava beans, intensely spiced with a flavour of vanilla, berries and caramelised orange, with a glass of “Picolit Butussi” A triumph of aromas and flavours in this wine-dessert combination.

New for Vegans and Vegetarians

Vegan Canvas: quinoa and vegetable sushi, cooked in pure, uncontaminated water, with “mojito-mint” flavoured nori algae and papaya fruit salad, served on a pea cream and accompanied by walnut-aromatised Sakura Affilla Vene Cress, with a glass of “Pinot bianco Toros” Smell of tropical fruit, precisaly pineapple and melon, first taste is well-balanced, great combination between raw fish, vegetables and algae.

 

Vegetable “Arlecchino” on a soufflé bed, with local sprouts cooked in pristine water. A soft bell pepper foam with black cauliflower pesto on a soybean soufflé. Our locally grown bell peppers are simply delicious, with a glass of “Ribolla gialla spumantizzata Collavini” Very balanced and subtle bubbly wine, perfect to counter the strong flavour of the bell pepper.

Do not miss our next article on Savoy Beach Hotel & Thermal Spa’s wine cellar, with some precious tips from our maître and sommelier Giovanni Labriola…

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