You have to climb up the hairpin bends to the Asiago plateau to find one of Italy's most creative, original and research-driven cuisines, which of course deeply identifies with its chef-patron, Alessandro Dal Degan. Journey and path are some of his favourite words, which well describe the gastronomic experience at Tana Gourmet. No choice of dishes, you rely on a long tasting menu personally explained by the chef in the dining room. Each proposal surprises and opens up new perspectives, in a gastronomic ceremony that is all the more surprising for the absence of salt and sugar, yet never lacking in intense and decisive flavours. Also in the dining room is Enrico Maglio, who carries out equally original research into the drinks that complement the dishes, anything but a mere side dish.