While you enjoy the sunset from the terrace, let us introduce you to the head barman, Franco Capone. He has been behind the hotel bar counter for 30 years now and is something of an institution. He specially recommends one of his latest creations, the cocktail Carmen, a homage to Verona’s Arena and its opera tradition. Prime quality gin, lemon, basil, sugar syrup and a drop banana liqueur – just a few ingredients, but handled with consummate skill by a great mixologist. To make it, Franco roughly tears the basil leaves, adds the lemon and a measure of gin, the syrup and more gin, then a tablespoonful of liqueur and some ice. After shaking, he serves the finished cocktail in an old fashioned glass garnished with a sprig of basil.
Up on the terrace of an evening, the bracing air whets the appetite. For your pleasure, chef Sergio Speca recommends his own special version of a classic recipe, a complex dish: duck leg en confit. When it comes to the table, the dish enwraps you in its aromas. To make it, the duck legs are browned and marinated in oil aromatised with herbs, spices, and orange and lemon zest. They are then slow-baked in the oven for 15-16 hours for perfect succulence and texture. After being browned a second time, they are ready for serving. The sauce is a reduction of the pan juices with onion, red wine, sherry and fond brun (thickened, if necessary, with cornflour). The duck is served with piopparelli (poplar mushrooms) from the nearby Alpine foothill district of Lessinia, a timbale of pureed carrots and wilted kale garnished with a sprig of wood sorrel.