OUR CUISINE
Local roots, a keen eye
At Re Teodorico we believe in a cuisine that speaks the language of the territory.
Every ingredient we bring to the table comes from a conscious choice: we select meats from farms in the province, cheeses from Lessinia, seasonal vegetables grown by small local farms.
Our goal is to enhance what we have close to us, with dishes that respect the raw materials and enhance their flavors.
Simplicity does not mean renunciation, but precision. Behind every preparation there is research, technique and the desire to tell our idea of cuisine: honest, true, linked to the land but always in dialogue with those who choose us.
Eating with us is a way to get in touch with the history, landscapes and people that make Verona a special place.
The territory
Our cuisine starts here
Each dish of Re Teodorico is the result of a choice: to remain faithful to what surrounds us.
We are lucky enough to be in a generous land, full of excellent products and people who cultivate them with passion. It is from them that our idea of cuisine begins.
We work every day with small producers, breeders and farmers in the province of Verona and Lessinia.
We choose meats from farms that are attentive to animal welfare, artisanal cheeses with an unmistakable flavor, vegetables harvested following the rhythms of nature.
We value seasonality and the short supply chain, because we know that authentic taste comes from proximity.
Behind every ingredient there are faces, stories and hands. And we simply accompany them on the plate.
Our chef
Ferruccio Girelli Consolaro
Raised in the kitchens of prestigious restaurants such as La Bottega del Vino, Da Vittorio, La Peca, and Gagnaire in Paris, chef Ferruccio Girelli Consolaro has refined technique and creativity with a curious and innovative approach.
After significant experiences also at the Ponte Pietra Restaurant, the Gentleman Hotel, Villa de Winckles and the Trattoria al Pompiere, today he leads Re Teodorico with passion.
Its cuisine combines tradition and innovation: dishes that tell the story of the territory, rigorously selected ingredients, seasonality and modern techniques capable of enhancing authentic flavors. Each creation is born with the aim of surprising the palate, in a perfect balance between elegance, research and contemporary taste.
The staff
People make the difference
Behind every smile, every dish, every detail taken care of at King Theodoric, there is a passionate and close-knit team.
We are over twenty professionals — between the kitchen, the dining room and the reception — united by a simple idea: to make you feel good.
We believe that hospitality is not just a service, but a daily attention.
From the first good morning to the last course, every gesture is designed to give you a serene, pleasant moment to remember.
We like to imagine the restaurant as a house open to the city.
And as in any home, it is the people who make it alive.
Work with us
Would you like to be part of our team? Send us your application telling us about your experiences and why you would like to be the protagonist with us of this beautiful adventure.
