Ristorante La Tenda Rossa

Italian food prepared by a chef with an eye for fine meats

Italian-grown artichoke Ripieno consists of hollowed-out artichokes stuffed with salted pork meat (guanciale) and vegetables, sprinkled with Parmesan read morecheese, covered in breadcrumbs and then deep-fried. This deceptively simple dish requires long and delicate preparation. The chef, a meat-lover himself, puts a special emphasis on his meat dishes. They always stock six types of quality meat, including beef from the Aubrac region in France, long acclaimed for the taste of its red meat, Bigorre pork, which is often considered the ancestor of Iberico pork, and Ezo deer meat from Hokkaido. Pleasing the customers is what matters the most. Even if your favorite dish is not on the menu, feel free to request it; as long as they have the ingredients in stock, they'll do their best to meet your demands. Some of their regular customers order without even looking at the menu! The restaurant's 70 seats are always filled with satisfied guests. A bustling, vibrant atmosphere, with a lively service and warm hospitality, also enhances the taste of dishes just like an Italian trattoria! learn more from chef