Amistà

Situated within the charming Byblos Art Hotel, this restaurant is similar in style to the rest of the villa with its colourful and harmonious blend of the old and the new, all of which is inspired by a real love of art. Echoing the decor, the cuisine served here plays with a combination of the traditional and the modern. Executive chef Mattia Bianchi adds his own creative touches and interpretations to traditional recipes on three tasting menus, one of which is completely vegan. Dishes can also be chosen à la carte style. The interesting wine list features more than 1 500 labels, including some rare options.

A Luxury Art-Infused Setting

• Amistà sits inside the Byblos Art Hotel Villa Amistà, a historic 5-star villa where art and hospitality blend to create a gallery-like dining backdrop.

Three Different Degustation Menus, Including a Fully Vegan Option

• Executive Chef Mattia Bianchi crafts three different degustation menus, one of which is entirely vegan, built around sustainable, locally sourced ingredients from Valpolicella and Verona and accented with oriental aromas.

Food for Art: An Art-Driven, Cross-Cultural Experience

• The restaurant operates under a 'Food for Art' philosophy, merging ancient and contemporary aesthetics within an art-centric environment, pairing Valpolicella produce with inventive flavors in a setting that also serves as a venue for weddings and events at the villa.

Signature Ingredients

• Local produce from Valpolicella and Veronese regions: The restaurant centers its menu on eccellenze della Valpolicella e del veronese, sourced directly from sustainable local markets. These ingredients form the core materia prima across all three degustation menus (including a vegan option) and are prepared to preserve freshness and seasonal character, underscoring the terroir of Verona.
• Monkfish: A standout seafood ingredient in the dining room's repertoire, representing the Italian-Mediterranean seafood emphasis. It is typically prepared to highlight the sea's sweetness and is paired with regional produce and sauces that showcase the land-sea connection.
• Gnocchi: A traditional Italian staple featured in dishes that reinterpret classic textures with Amistà's contemporary technique. The gnocchi complements Valpolicella- and Veronese-derived ingredients, illustrating how a familiar ingredient can be elevated when paired with local terroir.
• Oriental aromatics and flavors: The chef integrates Oriental-inspired aromas and flavors into the Valpolicella-Veronese palate, using culinary techniques to fuse eastern and western traditions into a distinctive, art-infused dining experience.