The warm and enveloping atmosphere of the country taverns meets a cuisine based on tradition, seasonality and a great search for raw materials.
Eating on the Montello hills, in what was once the forest of the Serenissima Republic of Venice, is a joy both for the eyes and for the heart, especially if the chosen stop is one of the ancient traditional trattorias.
Taken over about 15 years ago by Marco and Lucia, Osteria della Vittoria in Volpago del Montello is one of the places that has best known how to maintain its precise historical identity, preserving all the architectural details and furnishings typical of the rural Veneto countryside whilst embracing a contemporary gourmet touch.
Wines and raw materials must represent the territory and the humble work of those who produce them, so we are looking for artisan producers who share these values with us.
(Marco Scantamburlo, owner)
The wine red of the walls that contrast with the green of the vine leaves, the Faema coffee machine reminiscent of the post-war small town’s bars, the typical Venetian lanterns made of glass and recycled metal wires…These are just some of the details that will immerse you in a warm and reassuring atmosphere, typically Venetian.
In the kitchen, Osteria della Vittoria has innovated the origins of the local cuisine in order to offer culinary experiences that shape a cultural journey between past and future. The menu, mainly meat-based, offers traditional recipes served with a gourmet twist: from the cannoli of polenta and creamed cod to the Fassona tartare with puntarelle among the starters, or from the roasted leg of guinea fowl with polenta and sauteed broccoli to the roasted octopus with mashed potato, fennel and orange salad among the main courses.
Everything is homemade from pasta to desserts and the menu varies according to the seasons and the fresh products that come from selected suppliers, especially local ones.
The wine list is very accurate, selected with great passion by the owner Marco Scantamburlo, a Venetian from the mainland, who defines himself as a true Venetian oste (host), always ready to recommend, in addition to the most famous labels, wines, mainly natural or biodynamic, from small producers, proposing them with original culinary combinations.
In winter you can eat by the fireplace, while in summer you can book a table in the small terrace in front of the restaurant overlooking the surrounding fields and vineyards.
Osteria della Vittoria was born in 1945, in the midst of the historical events from which it takes its name (the victory of the Allies and the surrender of Germany), on the initiative of the widow of a partisan, killed right next to the restaurant, who received the license of “osteria” as a help to economically support her family.