Located within the Palazzo di Varignana Resort and Spa, Aurevo Restaurant is the main dining venue of the complex. Elegant and refined lines permeate a romantic and luxurious atmosphere.

At Aurevo Restaurant, the mise en place is understated and minimal: on the table, the place settings, a small lamp, and a bright red flower, a touch of color that stands out against the neutral tablecloth.

From the very name “Aurevo Restaurant”, it is clear that nothing here is left to chance: the fusion of the words “aureo” (gold in latin) and “Evo” (an acronym for Extra Virgin Olive Oil) immediately evokes the green gold of their own olive oil, which is used in preparing the dishes, but that’s not all…

The menu features seasonal dishes from both land and sea, with each plate meticulously crafted both in flavor combinations and presentation.

We opt for the land menu, paired with a Sangiovese Superiore from their own winery.

Wine List and Olive Oil Evo

Consult the wine list at Aurevo Restaurant

Right after placing our order, we were served samples of “Stiffonte” and “Claterna” Olive Oil, allowing us to drizzle them, as per our taste, on the dishes we had selected.

To delve deeper into the topic of the Olive Oil directly produced by Palazzo di Varignana Food, I recommend reading my in-depth article about the Extra Virgin Olive Oil Tasting at Palazzo di Varignana Resort and Spa.

Starter

My first choice was a particular dish that I spotted from the table next to ours and seemed quite inviting based on its presentation: marinated roe deer with Don Carlo Tea (from their own production). The thin slices of marinated roe deer are arranged like a flower on the plate, topped with a salad of radicchio and chestnuts, dressed with citrus fruits that release a fresh and aromatic fragrance.

I had never tasted this type of meat before, and I must admit its flavor is quite unique, likely due to the marinade, which imparts an unusual taste to the dish.

First Course

I was curious to try this dish, and once again, the presentation was impressive: hare tortelli with Olive Oil Evo on pomegranate jelly and black truffle.
The tortelli are hand-formed and covered with finely grated truffle. It was truly a flavor surprise. The truffle doesn’t overpower the taste of the filling; on the contrary, it enhances it! We finished them in no time. It’s a shame—this was such a delicious dish that you wish it would never end!

Main Course

One of my favorite meats is served as the main course: Picanha, served on a small brazier. It’s sliced, seasoned with rosemary and coarse salt, and comes with its own sauce, served on a brazier scented with various herbs, including rosemary and sage. Nothing to say: the meat is incredibly tender and of exceptional quality.

To finish, I tried another main course: the curry-flavored turkey stuffed with pumpkin, chicory, and accompanied by a coconut-lime sauce.
This rollè is truly unexpected: turkey, which typically has a neutral flavor, here becomes an explosion of taste due to the curry and the sweet filling of pumpkin and chicory. Surprising! The accompanying coconut-lime sauce offers a fresh contrast, ending the dish with a lively note.

Final Verdict

We didn’t order dessert due to fullness, but we intend to return soon to try the new dishes that, I know for certain, the chef creates every season.

The menu we tried gave us a special experience: through taste, sight, and even smell. A perfect meal, which, thanks to the unique and balanced combinations of excellent raw materials—especially those of their own production—made the evening unforgettable.

Aurevo Restaurant is a guaranteed success. The staff is very professional, friendly, and always attentive to the customers’ needs.
I would love to return and hope to do so soon.

For next time, I plan to book a table by the pool and try the seafood menu with a glass of Pinot Noir!

This was the perfect dinner for the weekend we spent at Palazzo di Varignana Resort and Spa.

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