The story
Ristorante Il Carretto serves authentic Italian cuisine from its Vaterstetten location, where the kitchen prepares every sheet of dough by hand. Staff roll tagliatelle and fold ravioli using imported semolina and local produce, ensuring each plate reflects traditional techniques. Diners frequently order the tagliolini with scallops and citrus pesto, which arrives alongside square spaghetti tossed in scampi cream and crushed pistachios. This commitment to fresh pasta defines the menu’s core.
The kitchen shifts toward Italian cooking when turning to larger cuts and game. A venison fillet appears with a dark berry reduction and aged Modena vinegar, while an Argentine Black Angus entrecôte rests on Café de Paris butter. Occasional duck breast carpaccio brings bright orange and mustard notes to the table. Fresh sea fish changes daily depending on market arrivals, keeping the protein offerings closely tied to local supply chains.
The dining room features timber-clad walls that create a quiet backdrop for the Schlemmer Atlas two-spoon recipient. Guests frequently request tables near the glass doors leading to the shaded patio, where summer meals unfold under green foliage. A curated Italian wine list runs alongside vegan and vegetarian specials, rounding out the evening. The four-course surprise menu offers a structured alternative for those who prefer guided pacing.
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