Palazzo di Varignana‘s new Il Grifone fine dining restauranti is a journey in time and space. In an historical 18th-century Bologna mansion the experience of the senses awaiting at table has been created by Executive Chef Davide Rialti together with Chef de Cuisine Francesco Manograsso.
A choice of three dining venues
Set between the rolling hills of the central Italian Emilian region and the sea of the neighbouring Romagna, the menus at Il Grifone are an ideal blend of these two elements, with creations based on meat and fish with sweet and flavoursome elements that enhance the perfume of the sea and have a surf-and-turf consistency. A style of cuisine inspired by the location of Palazzo di Varignana, the fruits of its farmlands and its extra virgin olive oil, all of which can be found in Il Grifone, but also in the oil-specialized contemporary Aurevo Restaurant and in Le Marzoline which is specialized in traditional Emilian cuisine.
Seasonal creations
The vine-covered hills, the herbs from the gardens, forgotten fruits like goji berries and the resort’s home-grown saffron are given a new look, paired with the meat and fish dishes in Il Grifone. Seasonal dishes like the Tartare con maionese di mais, tartufo nero dell’appennino tosco emiliano e giardiniera di verdure a tartare with mayonnaise made from the corn grown on the estate, blending with the intensity of the black truffles and the vegetables which vary from season to season.
Four unique dishes
The Chef’s philosophy is best brought to the fore in four dishes: Anguilla e Alici with eels from the nearby Comachio Valley that are roasted with anchovies that are dry-marinated in sugar and salt on a tomato cream and sweet potatoes; Risotto del Podere Rio Rosso, a risotto with green herb pesto, almond milk and lemon gel, Capocollo di Mora Romagnola, a local cured pork meat with mushrooms, carrots and horseradish and Come un Babà a light sponge imbued with a saffron and peach-flavoured liqueur.
