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Easter at Savoy
On the occasion of Easter, Chef Andrea Stoppari presents a four-course menu that combines creativity with local traditions, reinterpreting classic Easter flavors with a contemporary touch, all framed by a stunning view over the seafront of Trieste.
The experience begins with a delicate asparagus tart, enhanced by Tabor cheese fondue and the crispiness of Sauris guanciale. It continues with refined burrata-filled ravioli with orange duck ragout, leading to the true star of the tradition: lamb rack, served in a delicious pistachio and Parmigiano Reggiano crust, accompanied by seasonal spring vegetables.
To finish, a tartlet with mascarpone cream and red berries, fresh and delicate, perfectly celebrates the sweetness of the occasion.
book4-course menu
€90 per person
