{"id":6063,"date":"2023-12-16T20:41:04","date_gmt":"2023-12-16T20:41:04","guid":{"rendered":"https:\/\/www.lecattedrali.com\/?page_id=6063"},"modified":"2026-07-01T07:48:45","modified_gmt":"2026-07-01T07:48:45","slug":"about-2-2-2-5","status":"publish","type":"page","link":"https:\/\/www.lecattedrali.com\/?page_id=6063&lang=fr","title":{"rendered":"Restaurant"},"content":{"rendered":"

Restaurant<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

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Dans le restaurant raffin\u00e9 du Cattedrali Relais, le chef Antonino Cannavacciuolo<\/strong> vous propose un voyage gastronomique qui vous m\u00e8nera dans une aventure culinaire in\u00e9dite.<\/p>\n

L’offre est compl\u00e9t\u00e9e par une cave avec plus de 2000 \u00e9tiquettes d’Italie et du monde.
\nChef r\u00e9sident Gianluca Renzi.<\/p>\n<\/div>

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R\u00c9SERVER UNE TABLE<\/span><\/a><\/div><\/div><\/div><\/div><\/div>
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Les propositions<\/em><\/h4><\/div>

<\/i><\/i><\/span>Men\u00f9 Riflessi<\/span><\/a><\/h4><\/div>
\n

Bienvenue du chef
\nSalade de tomates glac\u00e9es
\nPlin de poule, champignons, gorgonzola et safran
\nRouget, b\u00e9arnaise au cerfeuil, l\u00e9gumes de printemps et beurre blanc
\nPre dessert
\nFraise et vanille<\/p>\n

Menu d\u00e9gustation par personne \/ 120 \u20ac<\/span><\/p>\n

<\/div><\/div>\n

IL EST POSSIBLE DE COMBINER AVEC LA D\u00c9GUSTATION MENU:
\n<\/span>D\u00e9gustation de vins 4 verres \u00e0 partir de \u00a060\u00a0\u20ac <\/span>
\nChariot de fromages \u00a0\/ \u00a025\u00a0\u20ac<\/span><\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Men\u00f9 Bacial\u00e8<\/span><\/a><\/h4><\/div>
\n

Bienvenue du chef
\nThon rouge en bagna cauda, katsuobushi et c\u00e2pres
\nCourgette romaine, sauce hollandaise \u00e0 l\u2019estragon et topinabur ferment\u00e9
\nSpaghettone, poivron, saumon marin\u00e9 et rhubarbe oxyd\u00e9e
\nCalmar grill\u00e9, chimichurri pi\u00e9montais et sauce \u00e0 la Luciana
\nPigeon, ail noir, cacahu\u00e8tes sal\u00e9es et cristaux de Nebbiolo
\nPre dessert
\nPersi Pien<\/p>\n

Menu d\u00e9gustation par personne \/ 160 \u20ac<\/span><\/p>\n

<\/div><\/div>\n

IL EST POSSIBLE DE COMBINER AVEC LA D\u00c9GUSTATION MENU:
\n<\/span>D\u00e9gustation de vins 5 verres \u00e0 partir de \u00a080 \u20ac <\/span>
\nChariot de fromages \u00a0\/ \u00a025\u00a0\u20ac<\/span><\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Men\u00f9 a mano libera<\/span><\/a><\/h4><\/div>
\n

Voyage surprise de cinq plats guid\u00e9 par la cuisine du chef r\u00e9sident Gianluca Renzi<\/p>\n

Menu d\u00e9gustation par personne \/ 140 \u20ac<\/span><\/p>\n

<\/div><\/div>\n

IL EST POSSIBLE DE COMBINER AVEC LA D\u00c9GUSTATION MENU:
\n<\/span>D\u00e9gustation de vins 5 verres \u00e0 partir de\u00a0 70\u00a0\u20ac <\/span>
\nChariot de fromages \u00a0\/ \u00a025\u00a0\u20ac<\/span><\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span> \u00c0 la carte<\/span><\/a><\/h4><\/div>
\n

ENTR\u00c9ES<\/span>
Thon rouge en bagna cauda, katsuobushi et c\u00e2pres \/ 40 \u20ac <\/span>
Salade de tomates glac\u00e9es \/ 40 \u20ac <\/span>
S\u00e9riole, ceviche, sauce au yuzu et agretti \/ 40 \u20ac <\/span>
Courgette romaine, sauce hollandaise \u00e0 l\u2019estragon et topinabur ferment\u00e9 \/ 40 \u20ac <\/span><\/p>\n

<\/div><\/div>\n

PATES ET RIZ<\/span>
Plin de poule, champignons, gorgonzola et safran \/ 38 \u20ac<\/span>
Fusillone, cr\u00e8me d’amandes et oursin, seiche, persil et citron \/ 40 \u20ac<\/span>
Risotto, eau de tomate ferment\u00e9e, hu\u00eetre et poudre de mer \/ 38 \u20ac<\/span>
Spaghettone, poivron, saumon marin\u00e9 et rhubarbe oxyd\u00e9e \/ 40 \u20ac<\/span><\/p>\n

<\/div><\/div>\n

PLATS PRINCIPAUX<\/span>
Pigeon, ail noir, cacahu\u00e8tes sal\u00e9es et neige de Nebbiolo \/ 55 \u20ac<\/span>
Rouget, b\u00e9arnaise au cerfeuil, l\u00e9gumes de printemps et beurre blanc \/ 50 \u20ac<\/span>
Ris de veau, bagnet vert, anguille fum\u00e9e et vermouth blanc \/ 55 \u20ac<\/span>
Chevreuil, fraises des bois oxyd\u00e9es, navet, radicchio et sumac \/ 55 \u20ac<\/span><\/p>\n

<\/div><\/div>\n

S\u00c9LECTION DE FROMAGES<\/span>
35 \u20ac<\/span><\/p>\n

<\/div><\/div>\n

DESSERT<\/span>
Fraise et vanille \/ 25 \u20ac <\/span>
Tarta de queso, chocolat, robiola et noisette \/ 25 \u20ac <\/span>
Rose rouge \/ 25 \u20ac <\/span>
Persi Pien \/ 25 \u20ac <\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div>

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<\/span><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"100-width.php","meta":{"footnotes":""},"class_list":["post-6063","page","type-page","status-publish","hentry"],"yoast_head":"\nRestaurant - Le Cattedrali Relais<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lecattedrali.com\/?page_id=6063&lang=fr\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Restaurant - Le Cattedrali Relais\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.lecattedrali.com\/?page_id=6063&lang=fr\" \/>\n<meta property=\"og:site_name\" content=\"Le Cattedrali Relais\" \/>\n<meta property=\"article:modified_time\" content=\"2026-07-01T07:48:45+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Tempo di lettura stimato\" \/>\n\t<meta name=\"twitter:data1\" content=\"4 minuti\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.lecattedrali.com\\\/?page_id=6063&lang=fr\",\"url\":\"https:\\\/\\\/www.lecattedrali.com\\\/?page_id=6063&lang=fr\",\"name\":\"Restaurant - 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