Casin del Gamba

The story

Casin del Gamba, Valdagno – Michelin-Starred Modern Cuisine in the Veneto Hills

A family story on a hill between Vicenza and Verona

Casin del Gamba sits on a quiet hill between Vicenza and Verona, inside what was once an old hunting lodge. The restaurant is the life’s work of Antonio, Daria and their son Luca Dal Lago – three names that, as they say, sum up the entire story. In 1976 Antonio and Daria began their adventure together, and Luca soon joined them. Through years of evolution and total dedication, they turned Casin del Gamba into the excellence it is today. In 1992 the restaurant earned its first Michelin star, and it has held that star unbroken ever since – a testament to consistency and quiet mastery.

A space of soft corners and delicate light

Stepping inside, you feel immediately removed from the noise of the world. The dining room is wrapped in soft corners and delicate light, every detail carefully chosen for harmony. The atmosphere is elegant but never ostentatious. The family’s approach to modern cuisine is built on respect for ingredients – seasonal, top-quality produce that changes with the calendar. Their palette of flavours is applied to a canvas of candid ceramics, each plate a restrained work of art.

Seasonal menus and thoughtful pairings

Casin del Gamba offers two guided tasting menus for the whole table, plus an à la carte option. The Seasonal menu might begin with a Cucca Veneta poached egg with sparesina mousse and raw asparagus, or a flan of farinello and Buon Enrico with purple cabbage and elderberry miso. Buttons stuffed with goat’s blue cheese, morels and figs lead into a “Palladio” whole wheat garibaldini with herb tea and garden flowers. Main courses include sheep brogna lamb – pan-seared with grilled bruscandoli, pine nut sauce, and alder powder – or a pigeon in two cookings with stuffed morels. Desserts range from strawberries and basil with poppy crisp to a liquorice mousse with pai mu tang white tea and chocolate glass.

The other menu, called “The Other Menu,” ventures deeper into the territory of game and mountain ingredients: mountain fry with saor and silene, venison with larch cones and preserves, or wild boar with elderberries and its Venetian-style liver with crispy polenta. Wine pairings are selected by the sommelier and come in full or half versions.

A Michelin star held for more than three decades

The Michelin star that has accompanied Casin del Gamba since 1992 is not a static badge – it shines through every dish, every glass, every smile from the Dal Lago family and their invaluable staff. Here, modern cuisine is not a gimmick but a natural progression, rooted in the Veneto and expressed with skill and warmth. It is an experience that begins the moment you cross the threshold and unfolds plate after plate, a triumph of scents, tastes and unhurried elegance.