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La cosa più difficile è essere semplice

In un angolo discreto di Colombare, all’ inizio della penisola di Sirmione, nasce il ristorante “La Vecchia Griglia" che riprende la tradizione della cottura dei cibi sulla brace utilizzando quel vecchio camino che è stato, tra gli anni ‘70 e ’80, il punto di riferimento del rinomato ristorante “Alla Griglia”. Il locale è condotto da due Cuochi che durante la giornata si dedicano insieme alla preparazione dei cibi con tutta l’attenzione, la perizia e la pazienza necessaria alla buona riuscita di ogni cibo che verrà servito ai commensali.

Questo ristorante fa gli onori di casa per gusto, cordialità e ambiente da cui ne nasce il detto: “La cosa più difficile … è essere semplice”.

The more difficult thing is simple being

In a discreet angle of Colombare, at the beginning of the peninsula of Sirmione, La Vecchia Griglia is born the restaurant that old fireplace that has been, between years 70 and 80, the point of reference of the renowned restaurant resumes the tradition of the baking of foods on the live coal using “Alla Griglia”. The premises is lead by two Cooks who during the day dedicate along with the preparation of foods with all the attention, the skill and the necessary patience to the good resolution of every food that will be served the commensals.

This restaurant plays host for taste, friendliness and atmosphere from which the saying is born some: “The more difficult thing… is simple being

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Cottura alla BRACE

La Vecchia Griglia riprende la tradizione della cottura dei cibi sulla brace utilizzando quel vecchio camino che è stato, tra gli anni ‘70 e ’80, il punto di riferimento del rinomato ristorante “Alla Griglia”.

BAKING ON THE GRILL

La Vecchia Griglia resumes the tradition of the baking of foods on the live coal using that old fireplace that has been, between years ‘70 and ‘80, the point of reference of the renowned restaurant “Alla Griglia”.

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Ingredienti Freschi e Selezionati

Cotture semplici, gusti marcati nell’ insieme di un’esperienza maturata nella cucina italiana del territorio e regionale e nella cucina del mondo alla ricerca infinita della frase: “Ho mangiato veramente bene!”

Fresh and selected ingredients

Simple bakings, enjoy marked in with of a experience matured in the Italian kitchen of the regional territory and in the kitchen of the world to the infinite search of the phrase: “I have eaten truly well”

I nostri prodottiOur products

The handicraft meat products and cheeses

The handicraft meat products The meat products that we will propose to you come above all from the Val Tidone, in the hilly zone of the piacentino. They are Dop meat products selected and followed in all their phases carefully, from the preparation, to maturity to the sale to the consumer. Moreover, in our special […]

16.11.2016

Fished of sea and lake

In our premises you will be able to enjoy is fish of fished sea: Turbot, Monkfish, Murmur, Red sea bream, Amberjack… introduced on our “blackboard” based on the availability of the market, are lake fish: Lake white fish of Garda, Trout, Char… All the Fish Are prepared, at the moment of the demand, on the […]

16.11.2016

Selected meats

You will be able to choose cuts classics as FILLET STEAK, SIRLOIN STEAK, T- BONE STEAK, or meats details like PATA NEGRA DE BELLOTA PORC, SAUSAGE OF CINTA SENESE, BIOLOGICAL CHICKEN and special cuts, you anticipate daily on our “blackboard”, which BULL T- BONE STEAK, VEAL T-BONE STEAK, DUCK CHEST and a lot other anchor. […]

16.11.2016

Dessert

In “blackboard” a selection of dessert that it comprises: pies, dessert to the spoon like our “special tiramisu”, cakies backed in the oven and a lot other. They are all rigorously prepared from we and vary based on the seasonality of the produced ones and… to our fantasy.  

16.11.2016

Lun-Dom 19.30-22.30Mon-Sun 19.30-22.30

Aperti solo la Sera Mercoledì ChiusoOnly opened the evening Closed wednesday

"SABATO E DOMENICA APERTI ANCHE A PRANZO DALLE 12.00 ALLE 14.30"“OPEN SATURDAYS AND SUNDAY ALSO TO LUNCH FROM THE 12,00 ALLE 14.30 "