Halloween at Oseleta Restaurant, a Pumpkin World!

31st of October 2019 at 8.00 pm Chef Giuseppe D’Aquino Our Welcome Salt cod, pumpkin, balsamic vinegar Lobster, pumpkin, hazelnut oil Pumpkin ravioli, Normandy butter, Moncenisio cheese Veal ribs pumpkin, turnip tops Pre-dessert Dessert Sweet Emotions from our Oseleta pastry *** € 130 per person (wine pairing included) Info and booking: info@villacordevigo.com +390457235287

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CHIARETTO DAY 21st June 2019

The first day of summer is coming! Oseleta and chef Giuseppe D’Aquino will celebrate the international rosé wine day! Menu: Our welcome Alpine char tartare, caviar, bergamot sauce, granita with herbs Salmon and hazelnut Rice, tomato, smoked milk cream, lemon Pasta, potatoes, sea urchins Cod in green, wild garlic sauce, nasturtium and sprouts Rosé and peach In pink *** Wine paring Bardolino Chiaretto Spumante doc Vigneti Villabella Bardolino Chiaretto Classico doc Vigneti Villabella Bardolino Chiaretto doc Organic Villa Cordevigo 2018 Bardolino Chiaretto doc Organic Villa Cordevigo 2017 Bardolino Chiaretto doc Heaven Scent Villa Cordevigo € 100 per person wine, water and

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Easter Menu – April 21st 2019

OUR MENU: by Chef Giuseppe D’Aquino Welcome to Oseleta Scallops, sea urchins, jalapeño foam Alpine char tartare, Beluga caviar, bergamot sauce, granita with herbs Speck di piccione, lampone, rafano e mandorla Pigeon speck, raspberry, horseradish and almond Cannelloni with nettle, smoked ricotta, roe deer tartar, agretti Lamb of Lessinia, artichoke and licorice A sweet moment in three times *** Euro 85 Wine pairing euro 35 Booking: info@villacordevigo.com / +390457235287

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New Year’s Eve Menu 31st of December 2018

New Year’s Eve Menu 31st of December 2018 Our Welcome Amberjack with cold tomato sauce Pinot Bianco Franz Haas 2017 Salt cod and scapece of courgettes, liquid smoked provola cheese Garganega Monte Carbonare Suavia 2016 Risotto with clams, lemon, parsley powder and watercress Chardonnay Fletcher 2017 Mixed pasta with potatoes and sea-urchins Trebbiano d’Abruzzo Marina Cvetic 2016 Milk-fed veal, Oseleta sauce, millefeuille Potato and glazed shallot Amarone Classico Villabella 2007 Foie gras caramel reverse cream Jurancon Le Vieux Caveau 2013 Lychees, marjoram, currants and gin h. 11.30 pm Dessert buffet by Oseleta pastry at our Bar Fiordilej Live music until

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Christmas Lunch Menu 2018

25th December 2018 – Christmas Menu  Our Welcome Scallop, caramelized red onion, green sauce Merlot Simon de Brazzan 2015 Artichoke, burrata cheese, Taggiasca Olives, lake bottarga, lime-potato Sauvignon Indra Girlan 2017 Capon tortellini, savoy cabbage, consomme of San Daniele ham Villa Cordevigo Bianco 2006 Rice with Oseleta wine, wild mushrooms, blue Cozie cheese Barbaresco Fletcher 2014 Diaphragm cooked on coals, corn, winter red chicory Mezzo Secolo Canus 2010 Cheese cake of foie gras and red fruits Christmas light Banyuls Pierre Rapidel 2008 Our homemade Panettone served with eggnog in Fiordilej Passito wine Franciacorta Vintage Brut Majolini 2014 Passito Fiordilej Villa

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The finest rosés in the world with Giuseppe D’Aquino’s cuisine in the Oseleta restaurant in Cavaion Veronese, on 22 June for #oggirosé

Some of the world’s finest rosés will be paired with Michelin starred chef Giuseppe D’Aquino during dinner in the Oseleta Restaurant at Villa Cordevigo Wine Relais in Cavaion Veronese on 22 June, the first Friday of summer, during #oggirosé, an initiative that will be featured all over Italy by the five Consorzios defending autoctonous Italian rosés (Chiaretto di Bardolino, Valtènesi, Cerasuolo d’Abruzzo, Castel del Monte and Salice Salentino) to coincide with International Rosé Day. The journalist Angelo Peretti, director of The Internet Gourmet, will choose wines from production over the last two years in Italy and France. To start with, a

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Easter Lunch at Villa Cordevigo, Sunday April 1st, 2018

Info and booking: info@villacordevigo.com or by phone +39 045 7235287. Chef Giuseppe D’Aquino’s Menu Easter Lunch Sunday 1st April Our Welcome *** Fermented Savoy cabbage, Stone-bass lard, candied caper, almond slush *** Mountain golden egg, lagoon artichoke, foam of Parmigiano Reggiano and traditional Italian Easter cake *** Hay rice, “Rosa di Gorizia” radicchio, Montasio cheese *** Shoulder of Lamb, mashed potatoes and horseradish, turnip tops *** Pina colada *** The sweetness room (Served at Bar Fiordilej) € 85,00 per person (beverages excluded)

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Siamo entrati nella famiglia Relais & Châteaux

Da Luglio 2017 siamo entrati ufficialmente nella prestigiosa associazione internazionale Relais & Châteaux. Siamo orgogliosi di questo risultato che non interpretiamo come un traguardo, ma l’inizio di una nuova avventura. Grazie a tutti per la fiducia!

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WE WILL BE BACK ON 9th MARCH 2017

Our Restaurant Oseleta will be closed from January, 8th 2017 to March, 8th 2017.

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Cenone di Capodanno all’Oseleta

Anche quest’anno siamo lieti di proporre un menù degustazione ideato dallo chef Giuseppe d’Aquino (1*Michelin) per il ristorante Oseleta, per la serata del 31 Dicembre 2015. Prezzo del menù con abbinamento vini: € 200 per persona. Per prenotazioni: info@ristoranteoseleta.it oppure +390457235287 Menù del 31 Dicembre 2015 – Veglione di Capodanno Aperitivo al Bar Fiordilej Rebianco Spumante s.a. Vilalbella * Ostriche Brut DOC s.a. Balter * Carciofo, scampi e burrata Milleduecento IGT 2013 Massimago * Anatra, pastinaca, cipolla perlata e mela cotta Pinot Nero IGT 2008 Gini * Cappelletti di burrata, crema di cozze, caviale e trucioli di pane Villa Cordevigo Bianco

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