OTTOCENTO Simply Food

Immersed in the outstanding setting of the Bassano del Grappa hills, OTTOCENTO is not a simple restaurant, but a real culinary workshop, where Riccardo Antoniolo wanted and was able to use his "philosophy", by combining creative and healthy cuisine, resulting from years of study and research that lead him to discover new ways to interpret taste.

OTTOCENTO chose a path oriented to the research of the value of the ingredients, the attention to raw materials (all strictly of top category), the use of traditional flavours, exalted by forefront skills and technology, and the discovery of "niches" unknown to most people, but deserving of a wider audience, able to appreciate them.
The restaurant is characterized by rich and structured appetizers, first and second dishes combining taste, tradition and innovation,  and desserts with the added value of Mascobado, rice malt and honey. Deep and radical choices that give more and more value to food as nourishment.

An important role is also given to  leavened foods, recipes inspired by pizza, but with a new approach, characterized by high quality ingredients and typical Venetian and Italian territories.

Finally, OTTCENTO also produces pastry products: pies, mignon, chocolate, larger leavened foods. A special corner is reserved for selling local delicacies: from cookies to creams to spread to festive specialties: Easter doves, chocolate eggs, classic panettone, soft nougat and much more.

Eating well is a pleasure on everyone's reach: this is the dream, the dream that becomes reality everyday through ideas, recipes, minds, hands, and hearts.
"For us, food is the fundamental energy underpinning our psychophysical well-being, so it's not enough to nourish ourselves: we need to acquire a full awareness that WE ARE WHAT WE EAT.

OTTOCENTO is inspired by a cuisine focusing on the naturalness of foods and processes: unique dishes linked to the territorial tradition and often resulting from the use of innovative techniques.
Everything is strictly and entirely produced inside the premises, using high quality raw materials.
"In life we must learn how to recognize the difference between eating and nourishing ourselves.
If it is true that we are what we eat, this is the first act of respect towards ourselves "