Fonduta all'Asiago con polentina croccante
Cheese from the plateau becomes a creamy base for a polenta that plays on contrasting textures, finished with a porcini cream
Before you go on
This site uses only what it needs to work: the language you choose, access to the members' area, and anonymous counts that tell us whether the search is answering well. For advertising campaigns we ask your permission, and without a yes nothing starts. See the full list.
What visitors voted
One vote so far
The average appears from the third vote left at the plaque: with fewer it would be one person's opinion writ large on a public page, and that would not be honest.
Dining · Rodeghieri Rigoni Podestà Costa (VI)
Reimagined local cuisine and grilled meats on the Asiago plateau
Eccellenza Italianacertificata 2026–2027ID 27121
Read on
The place
Ristorante Tre Fonti is a historic restaurant on the Asiago plateau, offering local cuisine reimagined with refinement and imagination. The intimate, welcoming atmosphere is made even more striking by the ever-burning fireplace, where meats are grilled in full view of guests. Every dish is born from the careful use of local products, such as the fonduta all'Asiago con polentina croccante or the gnocchi di ricotta su salsa di zucca e amaretto. Bread, desserts and fresh pasta are made daily in-house. The menu combines Venetian tradition with Calabrian influences, also offering vegetarian options. The restaurant has an indoor dining room and a small summer terrace.
At the table
Ristorante Tre Fonti is a landmark of dining in the Vicenza area, on the Asiago plateau.
Why you can trust it
RISTORANTE TRE FONTI is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Images
3 images · swipe
Location
RISTORANTE TRE FONTI is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the kitchen
Services and features
Cheese from the plateau becomes a creamy base for a polenta that plays on contrasting textures, finished with a porcini cream
Gnocchi made in-house every day rest on a sauce where the sweetness of pumpkin meets the bitter note of amaretto
Hand-rolled fresh pasta that welcomes the intense aroma of truffle
The meats, including Sorana rib steak and venison, are grilled over the open fireplace, ensuring even cooking and authentic flavour
Bread and desserts are made daily following traditional recipes, for authenticity and freshness
The figures
What visitors say
«Very welcoming setting, kitchen that is anything but ordinary and of a high standard.»
«An intimate place full of warmth, where the staff's genuine hospitality makes you feel at home right away. The cooking is refined and surprising.»
«The restaurant is truly beautiful and welcoming, well kept, with a fireplace where the meat and polenta are grilled.»
«The Sorana meat was truly high quality, cooked over the fire in front of us, juicy and melt-in-your-mouth. The venison was delicious.»
Reviews appear in the language each guest wrote them in.
In the making · The method
Ristorante Tre Fonti grills its meats sue bronse over the ever-burning fireplace, letting guests follow every stage of preparation from the dining room
Bread, desserts and gnocchi are prepared daily in the kitchen using traditional methods, without resorting to industrial products
The menu favours raw materials from the Vicenza area, from Asiago DOP to local meats, highlighting their character and seasonality
The restaurant offers intimate tastings of selected wines paired with the dishes, with the option to explore the cellar