Menu to Taste

Aqua Crua

Creative Italian / Experimental · Vicenza · Barbarano Vicentino, Vicenza province · Michelin One Star · Chef Giuliano Baldessari

Aqua Crua occupies a 19th-century farmhouse in the Berici Hills south of Vicenza, where Giuliano Baldessari has built one of the Veneto's most singular restaurants. His menus — Frattali (iconic dishes, €95/7 courses) and Iniziazione (experimental provocations, €135) — alternate between his greatest hits and his most extreme experiments. The à la carte option deliberately recalls the abundant 1980s Italian table. A restaurant for intellectually curious diners.

Via Borgolecco 13, 36021 Barbarano Vicentino (Vicenza), Italy, Vicenza

  • Michelin 2025

Menu

Dishes

  • Crema di Ricotta con Mandorla Siciliana, Olio al Fumo e Maggiorana (15) — Ricotta cream with Sicilian almond, smoked oil and marjoram
  • “Aqua Cotta”: crema di garusoli della laguna, lattuga di mare con burro, polvere di funghi trombette nere con mazzancolla e polenta soffiata / “Aqua Cotta” cream of lagoon snails with black trumpet butter, prawn and fried puffed polenta
  • Hunted Wild Deer Cutlet with Smoked Herring Oil, Cardamom and Smoked Paprika (45) — Wild hunted deer cutlet with smoked herring oil, cardamom and smoked paprika
  • Crema Carbonizzata con Caffe Torrefazione Giamaica, Zest di Lime e Radice di Polipodio (15) — Charred cream with Giamaica roaster coffee, lime zest and polypodium root
  • Ravioli Ripieni di Folaga con Crema di Fasolaro del Medio Adriatico, Burro di Malga e Kefir Lime (45) — Coot-stuffed ravioli with mid-Adriatic clam cream, mountain butter and lime kefir
  • Carpaccio di Yearling, Salsa Teriyaki, Crema di Pistacchio, Astice e Pane Fritto all'Aneto (45) — Young deer carpaccio marinated in teriyaki sauce with pistachio cream, lobster and dill-fried bread
  • Aqua Cotta — Crema di Garusoli della Laguna, Lattuga di Mare con Burro, Polvere di Trombette Nere con Mazzancolla e Polenta Soffiata (45) — Aqua Cotta: lagoon sea snail cream with sea lettuce butter, black trumpet powder, prawn and puffed polenta
  • Risotto Carnaroli al Plancton, Acqua di Cozze, Succo di Arancia e Caffe di Cavolo Riccio (45) — Carnaroli risotto with plankton, mussel water, orange juice and curly kale coffee
  • Local Cuttlefish with Almond Cream and Fig Leaf Oil (45)
  • Sardinian Saffron Carnaroli Risotto with Ginger, Orange Juice, Mussel Water and Seaweed Coffee Powder (45) — Sardinian saffron carnaroli risotto with ginger, orange juice, mussel water, acrata chili pepper and seaweed coffee powder

Tasting Menu

  • €65+ per person (tasting menus from ~€95–135+) (65)
  • Iniziazione I — 10 Courses (120) — Introduction. First step into Giuliano Baldessari's madness — guided and educated to a different way of tasting. €120, 10 courses. Wine pairing 4 courses €65, 6 courses €80.
  • Iniziazione II — 11 Courses (150) — Experimentation. You have the basic tools, now we start experimenting. Let go: fall, slide, taste. €150, 11 courses. Wine pairing €80.
  • Iniziazione III — 16 Courses (175) — Madness, taste, perdition, genius, precision, senses, emptiness, acidity, nature, experimentation, the inept. €175, 16 courses. Wine pairing €100.
  • Lunch Tasting Menu (95)
  • Lunch Tasting Menu (95)

Cocktails

  • Complete Tasting Menu (without wine) (90)

The Experience

Expect a minimalist atmosphere. The meal is structured around a tasting menu, an avant-garde approach and à la carte dining.

  • Atmosphere: Minimalist
  • Format: Tasting menu, Avant-garde, À la carte, Wine pairing

Phone: +39 0444 776476

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