Founded in Verona in 1890 by Fratelli Sterzi, it was in fact established in the 16th Century, during the Republic of Venice. It was then called “Osteria lo Scudo di Francia”, and hosted the French consulate on the top floor. Between the 18th and 19th centuries, under the Austro-Hungarian Empire, it became “Osteria la Biedemeier”. Later, the Sterzi family took over. They had long been famous in town and changed the name into the current one, transforming it into a real restaurant, enriching its cellar with international wines. Finally, Severino Barzan and Giovanni Pascucci bought it in 1987.
Aside from its official side, there’s a more concrete one: the place was a meeting point for artists, always ready to discuss life and art through the “transparent wisdom” of a glass. Berto Barbarani attracted dialectal poets, ready to meet and rhyme. Renato Simoni, a talented poet and palate, had his favourite table here. Angelo dall’Oca Bianca, the painter of Piazza delle Erbe, loved the artistic inclination of the restaurant. Among its assiduous guests, there was also Futurist Umberto Boccioni. It is no surprise that life revolved around osterie. This was a custom in Italy, and especially in Verona, a land of wine for centuries.
It is no coincidence that the success of Bottega was most of all thanks to its unquestioned protagonist: wine. In 1996, the establishment received the highest award from Wine Spectator. The prize motivation: “for having one of the most extraordinary wine lists in the world”. Today only 88 restaurants have this acknowledgement, of which 5 in Italy: Bottega is of course still among them.
Since 2011, Antica Bottega del Vino is part of the network of the historic “Famiglie dell’Amarone d’Arte”, who are responsible for preserving the charm of the relationship between this restaurant and Verona, and the whole world too. The tradition of this temple of wine in Verona, a crossroads for intellectual and famous people in the 19th century, is therefore destined to continue.


Luca Dalla Via e Luca Nicolis

Pigeon breast glazed with pepper and sweet pigeon thighs, ficatum and purée of yellow pumpkin.

Luca Dalla Via and Luca Nicolis, together in the kitchen, created this dish especially dedicated to Luce della Vite. The pairing and the fusion of ingredients were created having Merlot inspire the use of pepper, and hazelnuts as a homage to Sangiovese. The harmony of Luce is matched with the buttery character of ficatum.

Santo Stefano Belbo

Guido da Costigliole


Il Pagliaccio


Da Vittorio