{"id":3663,"date":"2024-05-13T14:01:05","date_gmt":"2024-05-13T13:01:05","guid":{"rendered":"https:\/\/www.conventodeineveri.com\/ristorante-del-convento\/"},"modified":"2024-05-31T15:39:54","modified_gmt":"2024-05-31T14:39:54","slug":"the-convent-restaurant","status":"publish","type":"page","link":"https:\/\/www.conventodeineveri.com\/en\/the-convent-restaurant\/","title":{"rendered":"The Convent Restaurant"},"content":{"rendered":"

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The Convent<\/h2><\/div>

restaurant<\/h1><\/div>
Menu<\/span><\/a><\/div>
Book Now<\/span><\/a><\/div><\/div><\/div><\/div>

Tel. +39 (0) 363 95 439<\/a><\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div>

\"Ristorante<\/span><\/div><\/div><\/div>

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Taste and Excellence<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/h3><\/div>

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A restaurant immersed in the past, an atmosphere enveloped in discreet elegance, with soft lighting and refined furnishings that blend harmoniously with the history of the place.<\/p>\n

This is how gastronomy becomes a complete sensory experience, where every dish is a piece of art and every sip of wine is a journey through flavors, surrounded by a unique setting.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div><\/div>

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Welcome to the culinary world of the Convent Restaurant, where excellence is a must and every moment is a chance to celebrate beauty.<\/p>\n

For lunch<\/strong>, dinner<\/strong> or a special occasion<\/strong>, the Convent Restaurant will ensure you have a unique experience.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div><\/div>

\"Ristorante<\/span><\/div><\/div><\/div><\/div><\/div><\/div>
\"Convento<\/span><\/div><\/div><\/div>
\"Convento<\/span><\/div><\/div><\/div>
\"Convento<\/span><\/div><\/div><\/div>
\"Convento<\/span><\/div><\/div><\/div>
\"Convento<\/span><\/div><\/div><\/div>
\"Convento<\/span><\/div><\/div><\/div>
\"Convento<\/span><\/div><\/div><\/div>
\"Convento<\/span><\/div><\/div><\/div><\/div><\/div>
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THE CONVENT RESTAURANT<\/h2>

MEZZANINE<\/p><\/div><\/div><\/div><\/div><\/div>

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THE CONVENT RESTAURANT<\/h2>

MEZZANINE<\/p><\/div><\/div><\/div><\/div><\/div>

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THE CONVENT RESTAURANT<\/h2>

PRIVATE ROOMS<\/p><\/div><\/div><\/div><\/div><\/div>

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THE CONVENT RESTAURANT<\/h2>

OUTDOOR SPACES<\/p><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

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THE CONVENT RESTAURANT<\/h2>

MEZZANINE<\/p><\/div><\/div><\/div><\/div><\/div>

\"\"

THE CONVENT RESTAURANT<\/h2>

MEZZANINE<\/p><\/div><\/div><\/div><\/div><\/div>

\"\"

THE CONVENT RESTAURANT<\/h2>

PRIVATE ROOMS<\/p><\/div><\/div><\/div><\/div><\/div>

\"\"

THE CONVENT RESTAURANT<\/h2>

OUTDOOR SPACES<\/p><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

The Spaces<\/p><\/h1><\/div><\/div><\/div>

10 small cells<\/p>\n
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From 2 to 8 seats, in an aura of spirituality and privacy<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div><\/div>\n

Mezzanine<\/h3><\/div>
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30 seats in a modern and functional setting<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div><\/div>\n

Cloister Hall<\/h3><\/div>
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Up to 270 guests, for a grand event<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div><\/div>\n

Lounge<\/h3><\/div>
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25 seats for private meetings and dinners<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div><\/div>\n<\/div><\/div>

\"Convento<\/span><\/div>

The Convent<\/h1><\/div>

Restaurant<\/span><\/p><\/h1><\/div>

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17, Via per Romano
\nBariano (BG)<\/p>\n<\/div>

Tel. +39 (0) 363 95 439<\/b><\/p>\n<\/div>

info@conventodeineveri.com<\/p>\n<\/div>

OPENING TIME<\/p><\/h4><\/div>

Monday & Tuesday:
\nclosed<\/p>\n

From Wednesday to Saturday:
\n19:30 – 22:30<\/p>\n

Saturday:
\n12:30 – 14:30 \/ 19:30 – 22:30<\/p>\n<\/div><\/div><\/div><\/div><\/div>

\"Men\u00f9<\/span><\/div><\/div><\/div>

\u00c0 la carte
\nmenu<\/h1><\/div>

Choice of 2 courses<\/b> between Appetizer<\/b>, First course<\/b> and fish or meat Second course<\/b>
\ndi Carne o di Pesce<\/p>\n

Dessert included<\/b><\/p>\n<\/div>

60 euros per person<\/p>\n

WINE NOT INCLUDED<\/p><\/h3><\/div><\/div><\/div>

\"Men\u00f9<\/span><\/div><\/div><\/div>

Crudit\u00e9s
\nmenu<\/p><\/h1><\/div>

PLATEAU<\/b> (Minimum 2 people)
\nShellfish \/ Oysters<\/p>\n<\/div>

90 euros<\/p><\/h3><\/div>

PLATEAU ROYAL<\/b> (Minimum 2 people)
\nShellfish \/ Oysters \/ Carpaccios & Tartare according to the catch of the day<\/p>\n<\/div>

120 euros<\/p><\/h3><\/div>

FINES DE BELON OYSTERS<\/b>
\nServed with Lemons, Lime, Spring Onion & Raspberry Vinegar<\/p>\n<\/div>

4 euros each<\/p><\/h3><\/div><\/div><\/div><\/div><\/div><\/div>

\"Men\u00f9<\/span><\/div><\/div><\/div>

Meat<\/h1><\/div>

The Prior’s
\nselection<\/h1><\/div>

80 euros per person
\nwine not included<\/p><\/h3><\/div>

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Appetizers<\/h1><\/div>
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    IBERIAN SECRETO PORK MARINATED WITH SMOKED PAPRIKA<\/b>
    \ncooked in Charcoal with Pumpkin Variation
    \n(Lactose, Mustard)<\/small><\/p>\n<\/div><\/li>

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    BEATEN VEAL<\/b>
    \nwith Hazelnut Pesto, Fried Egg Yolk, Celery and Belgian Endive Salad, Sardinian Pecorino Cheese Shavings
    \n(Nuts, Gluten, Celery)<\/small><\/p>\n<\/div><\/li><\/ul>

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    First courses<\/h1><\/div>
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      CONCHIGLIONI PASTA STUFFED WITH VEAL<\/strong>
      \nwith Cream of Lightly Smoked Grana Padano Cheese, Mousse of Black Truffle Zabaglione and Thyme Gravy
      \n(Gluten, Lactose, Celery)<\/small><\/p>\n<\/div><\/li>

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      CARNAROLI RICE WITH ARTICHOKES<\/strong>
      \nwith Mousse of Caciocavallo Silano Cheese and Licorice
      \n(Lactose)<\/small><\/p>\n<\/div><\/li><\/ul>

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      Second courses<\/h1><\/div>
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        BEEF TENDERLOIN COOKED IN VALPOLICELLA WINE<\/strong>
        \nwith Mallone* and Braised Sauce
        \n*Dish from Campania Made with Wild Herbs, Boiled Potatoes, Stale Bread, Oil, Garlic and Chili Pepper
        \n(Gluten, Sulfites)<\/small><\/p>\n<\/div><\/li>

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        HOMEGROWN DUCK IN TWO COOKINGS<\/strong>
        \nwith Spring Onions and Bacon, Gravy and Raspberry Reduction<\/p>\n<\/div><\/li><\/ul>

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        Desserts<\/h1><\/div>
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          PREDESSERT<\/strong><\/p>\n<\/div><\/li>

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          DESSERT<\/strong><\/p>\n<\/div><\/li><\/ul><\/div><\/div>

          \"Men\u00f9<\/span><\/div><\/div><\/div>

          Fish<\/h1><\/div>

          The Abbot’s
          \nselection<\/h1><\/div>

          90 euros per person
          \nwine not included<\/p><\/h3><\/div>

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          Appetizers<\/h1><\/div>
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            BARBECUED BLUE SHRIMP<\/b>
            \nwith Caramelized Radicchio and Cocktail Sauce
            \n(Shellfish, Egg)<\/small><\/p>\n<\/div><\/li>

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            SCALLOPS WRAPPED IN LARDO DI COLONNATA<\/b>
            \nwith Turnip Greens, Garlic, Oil, Creamy Goat Cheese and Horseradish
            \n(Shellfish, Lactose)<\/small><\/p>\n<\/div><\/li><\/ul>

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            First courses<\/h1><\/div>
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              AGNOLOTTI DEL PLIN PASTA STUFFED WITH LAMON BEANS<\/strong>
              \nwith Ragout of Calamari and Bottarga di Muggine (Mullet Roe)
              \n(Fish, Eggs, Gluten, Celery)<\/small><\/p>\n<\/div><\/li>

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              BLACK AND WHITE POTATO GNOCCHI<\/strong>
              \nwith Red Shrimp Carpaccio, Stracciatella Cheese Mousse and Roasted Shrimp Powder
              \n(Lactose, Eggs, Shellfish)<\/small><\/p>\n<\/div><\/li><\/ul>

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              Second courses<\/h1><\/div>
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                CATCH OF THE DAY<\/strong>
                \nwith Oven-baked Artichokes Stuffed with Fragrant Bread, Reduction Sauce of Lemon, Fennel and Capers Emulsified in Extra Virgin Olive Oil
                \n(Gluten, Fish)<\/small><\/p>\n<\/div><\/li>

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                REDFISH STEWED IN A REDUCED ROCKFISH BROTH<\/strong>
                \nwith Potatoes, Olives and Fennel Cooked in Foil
                \n(Fish, Shellfish)<\/small><\/p>\n<\/div><\/li><\/ul>

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                Desserts<\/h1><\/div>
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                  PREDESSERT<\/strong><\/p>\n<\/div><\/li>

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                  DESSERT<\/strong><\/p>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div>

                  BOOK NOW<\/h3><\/div>

                  Send us your request<\/strong>, we will confirm via email or phone.
                  \nFor lunch, dinner or a special occasion…the Convent will ensure you have a unique experience<\/strong>!<\/p>\n<\/div><\/div><\/div>

                  Name*<\/p>\n<\/div>

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                  Surname*<\/p>\n<\/div>

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                  Phone*<\/p>\n<\/div>

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                  Email*<\/p>\n<\/div>

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                  Restaurant*<\/p>\n<\/div>

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                  Date*<\/p>\n<\/div>

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                  Time*<\/p>\n<\/div>

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                  Description<\/p>\n<\/div>\n