The story
La Tana Gourmet sits on the Asiago Plateau — the Altopiano dei Sette Comuni — and has been building its identity there since 2009. Recognised in the Michelin Guide and awarded two forks by Gambero Rosso, it is one of the rare fine dining addresses in this corner of the Veneto where mountain tradition and serious gastronomy meet without compromise.
The kitchen's guiding idea is straightforward: ingredients come first, elaboration second. Wild produce, niche local suppliers, small growers who might otherwise go unnoticed — these are the raw materials the restaurant works with, and the reason the menus shift not by calendar season but by the actual rhythms of nature.
The offer is built around three distinct tasting experiences, each with its own character and pace.
"Storia" (€160 per person) is the archive — the signature dishes that have defined La Tana since its earliest years. It changes little, though the kitchen reserves the right to swap in exceptional ingredients whenever they appear. A six-glass wine pairing is available for €60. The meal runs about two hours.
"Terra" (€120 per person) is an introduction to the plateau itself: rare, often wild products, sourced from the restaurant's own gardens or from local producers keeping old traditions alive. The restaurant describes it as more "product-driven" than elaboration-focused. A four-glass Veneto-only wine pairing is offered at €40. Count on around ninety minutes at the table.
"In Cammino" is the most ambitious proposition — roughly twenty courses, entirely new each season, never published in advance and revealed only during service. Meats, fish, offal, mollusks, crustaceans, dairy, cheeses, wild vegetables: all categories the kitchen considers pillars of its tradition, used, as the restaurant puts it, "as notes in a musical score, inseparably connected to one another." Alongside the food runs a sequence of "Liquid Dishes" — beverages composed from the same ingredients as the courses, conceived not as a pairing but as an extension of the meal itself. They are non-alcoholic or minimally so. A traditional wine pairing can be added for €100. The current edition, Summer 2026, carries the title "Ikigai" and is priced at €290. Service lasts approximately three hours.
La Tana Gourmet opens for a summer season (June to September) and a winter season (December to March), with lunch service Wednesday through Sunday and dinner on Friday and Saturday. Dogs are welcome — the restaurant describes itself as a house of animal lovers — and outdoor seating is available, making the plateau setting part of the experience. When La Tana is between seasons, its sibling, L'Osteria della Tana, continues operating nearby.
The combination of Michelin recognition and Gambero Rosso's two forks confirms what the menus suggest: this is fine dining with a clear sense of place, where the Asiago landscape is not backdrop but ingredient.
Recognition
Ambience
Details
History
High quality cooking
Alessandro Dal Degan is a son of the Plateau, and he returned to it as an act of love. Alongside his friend Enrico Maglio, who is the face of the dining room, the chef has chosen to let the forest inspire his cuisine. Always highly creative, it evokes the ancestral values of these mountains: game meats, "wild" flavors, and the scent of resin, where bitter and acidic notes dance in perfect balance. "In cammino" is a journey of about twenty courses through which Dal Degan aims to introduce diners to his homeland. The dishes are sustainable, bold, and sometimes light, frequently changing. Take, for instance, the snails stewed with hay—a perfect reflection of the chef’s style. The distillates are equally surprising, plentiful, and all inspired by the forest.
2 Forchette
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