OSTERIA AL PARCO

“Osteria al Parco” - in the natural setting of the Ethnographic Park of Rubano - offers the opportunity to taste typical dishes from the Venetian tradition, made with organic and local produce. An agreement with several local manufacturers guarantees our customers quality and certainty of origin. The menus are seasonal and include the "chef’s special," a personal plate that varies from time to time.


OPENING TIME

See opening days and times

OPENING TIME

Monday: 12.00 - 14.30
Tuesday: 12.00 - 14.30
Wednesday: 12.00 - 14.30
Thursday: 12.00 - 14.30
Friday: 12.00 - 14.30 e 19.00 - 22.30
Saturday: 12.00 - 14.30 e 19.00 - 22.30
Sunday: 12.00 - 15.00
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For groups, over 20 people, Osteria opens every evening, by reservation.

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See the weekly menu for lunch:
(from Monday to Friday)

Here’s the menù
See the “menù a la carte”:
(Thursday, Friday and Saturday for dinner
Saturday and Sunday also for lunch)

Here’s the menù

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SURRONDED BY NATURE OF THE ETHNOGRAPHIC PARK OF RUBANO

The Oven of the Woods

“The Oven of the Woods” (Forno del Bosco) offers bread and baked goods made with mother yeast (a special and totally natural yeast), stone ground organic flour, cooked in the wood oven of the Ethnographic Park of Bosco di Rubano.

Where you can buy ?

You can buy our bread at the Forno del Bosco (behind the bar) of Ethnographic Park of Rubano.

Reservations recommended: RESERVE NOW

You can buy ourbread in the bar of the Ethnographic Park of Rubano.

Reservations recommended: RESERVE NOW

  • Tuesday morning: Cadoneghe
  • Tuesday afternoon: Albignasego
  • Wednesday: “Osteria Cà Sana” Via Fabraino a Sebastiano
  • Friday morning: Piazza de Gasperi
  • Saturday morning: Vigodarzere
  • “Corti e Buoni”
  • Groups for joint purchasing (A Tutto Gas and Altragricoltura Nord Est)

Why ?

“Mother Yeast” or sourdough is a mixture of flour and water fermented by two different types of organisms: the yeasts(Saccharomyces) and bacteria(lactobacilli and streptococci).

The typical acidity of sourdough products and their characteristic aroma is derived from lactic and acetic fermentation, the result of the metabolism ofbacteria.

This yeast was always used by all bakers, before the advent of [birra , beer?] yeast in 1800.
The “mother yeast” is alive and needs continual care, patience and knowledge of the craft for a good bakery.

Some advantages compared to the sourdough yeast:
– Increased digestibility of whole grain;
– Increased presence of assimilable amino acids;
– More intense product aroma, flavor and characteristic fragrance;
– Longer shelf life of the product for a week or more;
– Elimination of phytic acid, responsible for the demineralization of the body caused by the use of wholemeal flour associated with common yeast.

Certification of a product means to offer to consumers and the market the reasonable certainty that defined standards have been observedin every stages of production.
Certification QC
Breads, pastries, cakes, pies, cookies, pizza…Everything you want!

RESERVE NOW
In the Social Farm of the Ethnographic Park of Rubano the employment of disadvantaged people is favored.
For us the work is important and the people even more.

Bar of the Park

Take an opportunity to relax with a good coffee, a drink or a snack from our bakery. Have a relaxing break in a lovely place with a family atmosphere. Try the Bar of the Park!

BAR OPENING TIMES

See opening days and times

BAR OPENING TIMES

Monday: 10.00 - 18.00
Tuesday: 10.00 - 18.00
Wednesday: 10.00 - 18.00
Thursday: 10.00 - 18.00
Friday: 10.00 - 23.00
Saturday: 10.00 - 23.00
Sunday: 9.30 - 18.00

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