We opened Polentina in 2020, and what first served as a very humble staff canteen for my husband’s clothing manufacturing business, turned into a cosy restaurant for everyone to enjoy.

We slowly started adding more evenings to our opening hours, the menus got a little longer as more people joined our (still very small) team, and we quickly found our way mostly through word of mouth

The food we cook is deeply rooted in the cooking I grew up with, but has evolved the longer we’ve been open.

Throughout the cooler autumn/winter months you’ll find dishes from the bordering regions of Austria and Italy, as well as other Northern Italian regions. Think bread dumplings and various soups, schnitzel, gulasch, game birds, polenta, hearty Venetian fish dishes etc.

In the warmer months we tend to focus on the rest of Italy whether it be Liguria, Campania or Sicily. Think crudo di mare from Puglia, various stuffed vegetables, ripe tomatoes from Vesuvius, juicy stone fruit etc.