Menu to Taste

La Tana Gourmet

Creative Mountain / No Salt No Sugar · Asiago · Asiago, Altopiano di Asiago · Michelin One Star · Chef Alessandro Dal Degan

La Tana Gourmet on the Asiago plateau is one of Italy's most audacious fine dining experiences: a single 26-course tasting menu called 'In Cammino' (On the Path), served blindfolded, with no added salt or sugar in most preparations. Chef Alessandro Dal Degan explains each dish personally at the table. The restaurant operates only 8 months per year — four in winter, four in summer — drawing on mountain ingredients alongside Adriatic produce. Nothing quite like it exists in Italian gastronomy.

Via Kaberlaba 19, 36012 Asiago (Vicenza), Italy, Asiago

  • Michelin 2025

Menu

Tasting Menu

  • La Nostra TERRA Menu (120) — Celebrating the Altopiano dei Sette Comuni through niche, wild and garden products supporting small local producers. €120 per person. Wine pairing exclusively Veneto €40 (4 glasses).
  • La Nostra STORIA Menu (160) — Signature menu collecting the most iconic dishes from 2009 to today. €160 per person. Wine pairing €60 (6 glasses). Served in approx. 2 hours.
  • On the Path with Liquid Dishes Pairing (350) — The full La Tana Gourmet experience: 26 tastings plus sommelier Enrico Maglio's 'liquid dishes' — low-alcohol or non-alcoholic companions derived from the same elements as each course. Alternated with non-alcoholic cocktails. €350 per person.
  • Full Tasting Menu ("In Cammino") (290)
  • On the Path — 26 Tastings Menu (220) — Alessandro Dal Degan's signature experience: 26 unique tastings never to be repeated, served in about a dozen courses linked by a common theme. Changes twice a year with 15-20% seasonal variations. €220 without liquid dishes pairing, €350 with liquid dishes pairing. No salt, no sugar. Music soundtrack accompanies the meal. Zero waste philosophy.

Dishes

  • Euro (290)
  • SOLO MENU (150)
  • Shorter / Reduced Menu (150)
  • Piccione in crosta di topinambur, bagna caoda e yuzu
  • Crema di ceci, pomodoro secco agro, capperi, olive e cafè
  • Brodetto di cipolla dolce ed ostriche merluzzo mantecato, lichene grigio e uova di aringa
  • Carpaccio di piccione alla piastra, pungitopo, maionese al torbato e uova di aringa
  • Trippa di vitello in fricassea, alga dulse e dashi di frutti di mare
  • Capriolo crudo-brasato e trombette nere
  • La Pigna

The Experience

In a historic setting. The meal is structured around a tasting menu and an avant-garde approach.

  • Format: Tasting menu, Avant-garde
  • Setting: Historic

Phone: +39 344 1708004

€€€€

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