La Peca

Overlooking attractive rolling hills, La Peca has long been a bastion of top-quality cuisine full of strong and decisive flavours, which aims to satisfy the palate without resorting to unnecessary frills. The extensive selection includes tasting menus and an à la carte, making it impossible to list all the dishes we found memorable. However, special mention should go to the Laguna Veneta seafood antipasto, as well as the extraordinary risotto with guinea fowl, leeks and Garganega grape must, and the classic wholewheat bigoli pasta with anchovies, featuring the creative addition of red onion ice-cream, marinated anchovies and anchovy crostini. The main dishes include the excellent mallard duck, as well as fish such as barbecued eel with radicchio, apple and horseradish. The restaurant has always been strong on desserts, serving memorable options such as a reinterpreted cassata, Mont Blanc and an extraordinary choice of ice-creams and sorbets. The impressive wine cellar features around 2 000 different labels.

Two Michelin Stars in a Small Farming Town

• La Peca is located in Lonigo, a small farming town at the foot of the Colli Berici, yet it earned two Michelin stars (the second star was awarded in 2008), a testament to its elevated cuisine in a rural setting.

An Extraordinary Wine Program: 1,900 Labels and Cantina dell’Anno

• The restaurant’s wine cellar, curated by Pierluigi Portinari, features around 1,900 Italian and foreign labels and a 300-item distillates list, and was recognized as Cantina dell’Anno by the Guida de L’Espresso.

Architectural and Scenic Setting: Renovated Private Villa with Panoramic Views

• La Peca occupies a renovated private villa; in 2000 the rooms were enlarged, converting the terrace into a new room, and the large windows overlook the hills and Rocca Pisana di Lonigo, designed by Vincenzo Scamozzi.

Signature Ingredients

• Monkfish (coda di rospo): A recurring seafood centerpiece in La Peca's tasting and menu offerings. Reviews highlight monkfish among the standout proteins, reinforcing the restaurant's seafood-forward approach at Michelin-star level.
• Turbot (rombo): Featured in the dish Rombo, piselli e spugnole, signaling La Peca’s use of premium flatfish and balancing it with peas and earthy morel mushrooms.
• Morel mushrooms (spugnole): Key earthy component accompanying turbot in a signature course, prized foraged flavor that lends depth and texture.
• Jerusalem artichokes (topinambur): Central to the dish Coniglio stagionato, topinambur e i suoi umori in tecia, showcasing tuber sweetness and rustic charm.
• Ancient citrus (agrumi antichi): Noted in ravioli alla crema bruciata e agrumi antichi, bringing bright citrus notes to contrast rich fillings.
• Ravioli pasta (ravioli): Represents the house’s approach to Italian classics reimagined, as seen in inventive ravioli dishes featuring burnt cream and citrus elements.