A “true” agritourism is recognized by the warmth of tradition it embodies: a constantly lit fireplace, a copper pot for polenta simmering over the fire, and a solid wood table topped with a nice bottle of wine to enjoy late into the night.

Here are some of the most beautiful and delicious agriturismos in Veneto, where rural chic aesthetics blend with gourmet cuisine and the use of products, even when not explicitly labeled organic, grown naturally without the use of harmful chemicals.

Bon Tajer, Lentiai (BL)

Nestled in the foothills of Lentiai, just a few kilometers from the Prosecco hills, Bon Tajer is renowned for being the agriturismo with the world’s richest collection of cutting boards: over 700, each decorated by a different artist, adorn the walls of the old farmhouse. The kitchen offers traditional mountain dishes enriched with wild flowers and herbs gathered at over 1,200 meters above sea level and used both as decoration and to add a unique touch of flavor. Delicious recipes are prepared with the farm’s own products, such as cured meats, cheeses (from mountain pastures, aged in Bon Tajer’s cellar of wonders), polenta crusts, jams, and mead, also known as the Nectar of the Gods, a beverage said to have miraculous powers. When rustic becomes truly poetic.

Ca’ Piadera, Tarzo (TV)

In Tarzo, atop a hill offering a breathtaking panoramic view, the agriturismo is housed in a farmhouse with a beautiful exposed stone façade and characteristic red balconies. Among colorful wooden tables and chairs and farm tools transformed by a local artisan carpenter into rustic-chic pieces—from a trough converted into a wine rack to an old sleigh transformed into a pouf—Ca’ Piadera is a rare example of how the warmth of tradition can seamlessly blend with design. Here, you can enjoy authentic home cooking reinterpreted with a contemporary flair. The recipes are, in fact, those of grandmothers: rabbit, guinea fowl, chicken, and pork baked or cooked in a pot, homemade cakes, gnocchi, lasagna, and tagliatelle served with sauces made with garden vegetables or various types of ragù. The pleasure of discovery at one of the most beautiful and delicious agriturismos in the Veneto region.

El Brite de Larieto, Cortina (BL)

A must-see in Cortina, located at 1,600 meters above sea level and surrounded by larch forests, El Brite is an old mountain hut restored and transformed into a gourmet restaurant where everything exudes the aroma of the mountains and homemade products. Chef Riccardo Gaspari leads the kitchen, assisted by his wife Ludovica, whose refined taste is responsible for the restaurant’s elegant Ampezzo-style decor and meticulously crafted table setting. All dishes on the menu, from traditional mixed or beetroot dumplings topped with homemade butter to pork tenderloin stuffed with lard, mountain celery puree, and purple cabbage, are made exclusively with products from the farm and the Piccolo Brite dairy, where exquisite Brite yogurt and delicious mountain cheeses are produced. A favorite destination for the Cortina d’Ampezzo elite, it’s famous for its specially organized events such as El Brite Mobile, tasting lunches prepared with a mobile kitchen to enjoy the view (or snow) at high altitude (in case of bad weather, they are served in the equally charming barn of the farmhouse).

Le Cave, Tregnago (VR)

In the Valpolicella hills, in what was once a white rock quarry from which the estate takes its name, Le Cave is more than a farmhouse; it’s a design, gourmet, and wellness resort. In addition to rooms, it also includes a beautiful spa, a wine cellar, and a gourmet restaurant. The truly unique interiors combine Venetian rural tradition with hints of an English colonial club, thanks to one of the owners’ passion for exotic travels around the world. The excellent organic and biodynamic wines, born from a collaboration with the renowned Fasoli Gino winery, include Valpolicella, Ripasso, and Amarone, as well as fresh and aged white wines from the Soave area, and sparkling wines made from Garganega, Corvinone, and Prosecco. The robust, international cuisine emphasizes meats and local recipes, such as Valeggio tortellini, beef fillet with Amarone, and Lessinia lamb with thyme bread. To experience the best of the Amarone lands in the style of a Gentleman’s Club.

Osteria Ai Brillanti, Zelarino (TV)

Ai Brillanti is located within a dream come true: a 9-hectare farm established in the early 2000s by the Bucci family in the Zelarino countryside, between Treviso and Mestre, creating a bucolic oasis dedicated to respecting rural traditions and the surrounding environment. It is here, between the ranch where Quarter Horses train in the summer and Suffolk sheep graze freely, that the Bucci brothers—Alberto in charge of the kitchen, Nicola and Giacomo responsible for managing the Al Segnavento country resort, of which Ai Brillanti is part—have created an osteria that uses almost exclusively ingredients, from vegetables to meats, produced on the family farm. The osteria also houses a shop where you can purchase the farm’s delicious products, such as honey, jams, and sweet and sour vegetables, as well as those from the wineries with which Ai Brillanti collaborates.

Osteria Borgoluce, Susegana (TV)

Nestled in the hills of Susegana, in the renowned Prosecco hills, the osteria is part of the Borgoluce Estate, a paradise of over 1,200 hectares owned by the ancient Collalto Counts, where everything is still cultivated and grown as it once was, using natural methods, without the use of any chemicals. Indeed, it is the incredible quality of the raw materials that truly makes the difference in the deliciousness of the agriturismo‘s dishes: from buffalo mozzarella with aubergine cream and Cantabrian anchovies to corn cakes, from honeyed yogurt to Borgoluce Alpagota lamb, you’ll be amazed at how even a simple mozzarella tastes like nothing you’ve ever tasted before. The osteria’s interiors are both traditional and meticulously maintained, blending symbols of the Veneto countryside with contemporary works of art. The finest quality products come to the home of those who have made hospitality a ritual for over 1,000 years.