Cristoforetti and Delibori families,
Cavaion Veronese provides one of the most stunning views over Lake Garda, and if one adds to this an agreeable culinary experience bordering on the absolute sublime, one is offered an all-embracing adventure worthy of the most visionary of pioneers.
Set inside an eighteenth century, Veneto-style villa in the hilly area of the Bardolino DOC, as part of the Wine Relais Villa Cordevigo, the Oseleta restaurant has an enchanting old-world appeal and a spectacular veranda overlooking its vineyards. Its name, originating from the local dialect, refers to the tiny troublesome bird that has a passion for fine grapes just like the connoisseurs who enjoy the superb wines poured at the most elegant tables. Chef de partie at Oseleta since 2017 and then sous-chef under Giuseppe D’Aquino since 2019, thirty-two year old Marco Marras, born in Bosa, Sardinia, started working in the kitchens at the age of sixteen at the Cala di Volpe hotel in Porto Cervo, then went on to cook for Madonna di Campiglio, Geneva, Portofino, the Elba Island, Miami, Hawaii and Puglia, eventually landing in the Veronese area.
Simplicity, seasonality, territory, but also the eternal search for synergies between different and sometimes unusual elements that enhance the qualities of the products used in the recipe, are the guidelines of his culinary philosophy.