The story
La Tana Gourmet earned a Michelin star in 2026 for its contemporary Venetian cooking at Via Kaberlaba 19, Asiago, in Canove di Roana. Chef Alessandro Dal Degan grew up on the Plateau and built his kitchen around its woods and pastures.
Dal Degan returned to the Plateau of the Seven Municipalities by choice. His friend Enrico Maglio runs the dining room. 50 Top Italy placed the restaurant 32nd in its 2026 Grandi Ristoranti list, noting game, wild flavors and the scent of resin, with bitter and acidic notes held in balance. One dish the guide singles out is snails stewed with hay.
The "Storia" menu gathers the signature dishes the kitchen has cooked since 2009. It costs 160 euros and takes about two hours. "Terra" (120 euros, about an hour and a half) relies on rare, often wild or garden-grown products from small local producers. "In Cammino" is the longest option. It runs to about twenty courses, changes every season and is never published in advance. The Summer 2026 edition, "Ikigai", is 290 euros and lasts roughly three hours.
With "In Cammino", the drinks arrive as "Liquid Dishes", made from the same ingredients as the food. They are non-alcoholic or only lightly alcoholic, together equal to about two glasses of wine. Guests who prefer wine can order from the list or add a traditional pairing for 100 euros. The kitchen's forest-inspired distillates are plentiful and a good reason to linger at the end of the meal.
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Alessandro Dal Degan is a son of the Plateau, and he returned to it as an act of love. Alongside his friend Enrico Maglio, who is the face of the dining room, the chef has chosen to let the forest inspire his cuisine. Always highly creative, it evokes the ancestral values of these mountains: game meats, "wild" flavors, and the scent of resin, where bitter and acidic notes dance in perfect balance. "In cammino" is a journey of about twenty courses through which Dal Degan aims to introduce diners to his homeland. The dishes are sustainable, bold, and sometimes light, frequently changing. Take, for instance, the snails stewed with hay—a perfect reflection of the chef’s style. The distillates are equally surprising, plentiful, and all inspired by the forest.
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