It’s Spring with new ingredients

Written by admin on 17 April 2024. Posted in Menu, Vegetarian.

CATEGORIES

Since the first days of April, La Fenice Bistrot has changed its menu: always rotating, different every week – and also different weekly between lunch and dinner for greater variety and offer – the spring menu focuses on clear but delicate flavours, keeping some constants: respect for seasonality, freshness of the products and lots of color on the plate!

In fact, spring is a very colorful season: flowers bloom, fruits are prepared and many fragrant scents are released into the air. We therefore try to exploit all this natural potential in our cuisine, which we are sure will surprise you.

From cicchetti to aperitif, from lunch to dinner, the raw materials are fresh, colorful and absolutely seasonal.

In chef Edo’s new menu in particular we focus on three elements: peas, carrots and asparagus.

Peas are green proteins and are among the richest legumes. They are also rich in antioxidants (so they keep us young) and have very high anti-inflammatory properties thanks to the abundance of vitamins A, B, C and E. These small green balls are generous carriers of vitamin K which should be integrated into the diet every day. They also help break down bad cholesterol and aid digestion.

Carrots have a very long list of advantages and benefits! The beta-carotene contained in them is first of all a panacea for improving vision; furthermore, the potassium contained helps and supports brain health. Like peas, carrots are rich in vitamin K, perfect for strengthening bones. In addition to preserving our immune system, they promote skin health by promoting the production of collagen and preventing premature aging of the dermis. Finally, with the high percentage of fibers they contain, they promote digestion and protect the castro-intestinal system.

Asparagus, ideal for a purifying diet, has diuretic characteristics and they are ideal in meals during seasonal changes, just like in spring! For for this reason they also prevent cellulite and water retention. They contain lots of folic acid which is also very important for pregnant women. Thanks to their properties, asparagus is also able to best balance the percentage of sugars present in the blood, but not only: the quality of antioxidants which they provide – like vitamin C – has an anti-inflammatory effect, regulating and also improving blood pressure and the entire circulatory system. In the end the skin and liver also thank you: in fact the carotenoids they contain stimulate the functions of these organs and tissues improve.

All you have to do is try the new menu which has these as its basis
ingredients (but also many others that you can discover from week to week!).

If you want to book your table call us: +39 030-9197491.

Address: via Verona 69/71, Lugana di Sirmione, Bs.
Telephone: +39 030 919003

Our green choice in 5 points

Written by admin on 4 April 2024. Posted in Menu, Sustainability, Vegetarian.

CATEGORIES

At La Fenice we look at green: it is not just a new trend, but an awareness of the fact that we all have to do something good for this planet. Small gestures that, repeated in everyday life, bring results if we look to the future. Plastic, pollution and waste are now the order of the day, so we decided to take some precautions to see a little more beauty around us.

Cotton placemats: after the reopening of the Bistrot La Fenice in February 2024 we decided to avoid paper placemats (which cannot even be recycled if dirty) and plastic placemats and to create placemats for lunch and dinner in soft cotton. In addition to a more pleasant texture during meals, they give a touch of elegance to the room and are 100% organic.
Fruit and vegetables only and only in season without plastic containers: everything delivered to us by our suppliers tries to be increasingly sustainable, often avoiding useless plastic packaging, films and papers. Furthermore, our cuisine aims to follow seasonality: this means that the word freshness is the order of the day.
Separate waste collection: we are increasingly attentive to the disposal of materials that accumulate after a day of work. Glass bottles, cans, milk cartons, plastic packaging for raw materials, cardboard boxes: everything is separated by our team staff and thrown into strictly separate bins.
A more sustainable menu: our new menu includes 70% veggy dishes and raw materials, with a limited and responsible use of meat and fish that come from farms and suppliers that are as local as possible, with an eye to the ethics of animal treatment. Eating well, respecting the environment and nature is one of our most important values.
The lake is one of our strong points: the view, the sun and the relaxing lapping of the waves. La Fenice is also all of this. For this reason we constantly take care of the beach in front of the patio: it is not our property, but we are committed to keeping it clean, particularly during the summer when the lake currents bring to the shore not only algae (often torn from boats in motion), but unfortunately also plastic of various kinds.
These are five small steps, but they can mean a lot, especially on weekends when the flow of customers is greater.

We deeply love our territory, the lake and its flora and fauna, for this reason we invite you to respect this place to keep it as protected and unchanged as possible over time.

Address: via Verona 69/71, Lugana di Sirmione, Bs.
Telephone: +39 030 919003

Exploring Seasonal Flavors in the Bistro

Written by admin on 27 February 2024. Posted in Menu, Sustainability, Vegetarian.

The broccoli

We find it in our ’88 pastry: it is rich in antioxidants, vitamins and fibre, excellent for the cardiovascular system and for intestinal health.

Curiosity: broccoli comes from an area between Greece, Turkey and Syria, but was brought to Italy already by the Romans, who had developed the custom of eating it raw before meals, because it was believed that this allowed the body to better absorb the wine during banquets.

The cauliflower

This vegetable helps prevent hypertension by lowering blood pressure thanks to its amino acid content. Furthermore, the vitamin K it is rich in helps increase concentration and, more generally, helps mental functions.

Our recipe sees it as the protagonist with Lugana I Frati DOC butter and a contrast of kumquats.

The pumpkin

Il suo colore arancione aiuta a rifornire l’organismo di antiossidanti naturali, in particolare sotto forma di vitamina A, un nutriente importante per il mantenimento dell’integrità di pelle e mucose. Aiuta inoltre a proteggere la vista.

Una calda vellutata di zucca con il contrasto bilanciato di mela gialla sarà una coccola per il tuo palato durante queste giornate ancora fredde dell’anno.

The radicchio

The variety we use is the Trevigiana variety, a Venetian PGI which stands out for its early or late production.

Curiosity: radicchio appeared in Italy in the 16th century, precisely in the province of Treviso, where, from being the food of poor people, it became a prized and sought-after vegetable, thanks to particular production techniques. The full recognition of the incomparable qualities of the product was definitively established with the organization of the first radicchio exhibition, organized on the initiative of the agronomist Giuseppe Benzi in December 1900.

Come and try our GREEN – YELLOW – RED and BLUE menus which rotate weekly, differing for lunch and dinner: so you will always be able to discover new flavors thanks to a 70% vegetarian cuisine.

Address: via Verona 69/71, Lugana di Sirmione, Bs.
Telephone: +39 030 919003

The new colorful kitchen of our bistro

Written by MariaChiara on 2 February 2024. Posted in Menu, Sustainability, Vegetarian.

CATEGORIE

A colorful and seasonal menu

The common thread of this new menu by chef Edoardo will be COLOR in its primary variations, YELLOW, RED, BLUE with the addition of GREEN as the predominant color in the dishes which will mostly be plant-based. Furthermore, the proposals and therefore the colors will vary with each passage of the season.

The menu is designed in a plant-based way as a healthy and environmentally sustainable choice and with a minimal inclusion of fish and meat, to crown a balanced diet, even for those who come to visit us every day. So you will find 70% vegetable ingredient, 20% fish ingredient and 10% animal origin ingredient.

Corto Bio: our new supplier

The menu proposal for lunch and dinner will have a series of fixed dishes that will be changed on a weekly basis and, in addition, you will be able to discover an always new dish of the day for lunch, according to the fresh ingredients that Corto Bio brings us.

The dishes will therefore have seasonal vegetable bases. Finally, for dinner, we like to end with a surprise: the “Incognito Risotto” as the main dish will be offered with surprise ingredients, always seasonal while respecting freshness. The combinations of ingredients will be different every evening based on the harvest, the catch and the fresh market.

Corto Bio is a project born with the aim of creating a short supply chain that brings small local producers and consumers closer together, in a more eco-sustainable market logic. The idea of delivering certified organic vegetables in reusable boxes was born in 2011, to respond to the local needs of Brescia families for fruit and vegetables that are healthy and safe for humans and the environment.

Our shared objectives with Corto Bio:

Protect consumer health through the production of high quality foods, free of chemical residues, with better organoleptic and nutritional characteristics.
The construction, as far as possible, of a “system” that pays particular attention to the recycling of organic substance and nutritional elements.
Reducing the environmental impact by avoiding plastic in the packaging of fruit and vegetables.
Maintaining the genetic diversity of the agricultural system and the surrounding environment.

Come and visit us to eat sustainably by the lake!