The vegetarian kitchen of Coroncina opened its doors in June 2007. Then, a few years later, we switched to completely vegan, to eliminate all animal derivatives.

Our strength is that the ingredients come directly from the farm. The kitchen garden is visible from our small road and the olive trees and the fruit orchard accompany the entrance of the agriturismo. Other products are purchased from local producers.

The menu changes according to the products grown: from vegetables to aromatic herbs.

The extra virgin olive oils are from our own production: Vanesio (the blend) or Vanesia (Coroncina olive variety only).

The seasonal nature of the offer in food is a fundamental element.


menu of the month!


to know that …

Reservations are necessary given the limited number of places in the restaurant.
Any dish can be adapted to meet special dietary needs and intolerance problems, if reported at the time of booking.
The kitchen is not part of the AIC circuit (Italian Celiac Association).
The menu indicates whether allergens are present in any of the dishes (according to the rules of the Regulation U.E. No. 1169/2011 entered into force on 13/12/2014).

Opening hours & Dates

Restaurant service:
open on Friday and Saturday evening, Sunday and holidays for lunch.
Summer every evening except Sunday and lunch holidays.

it helps to communicate about it in a conscious way.

The appeal of vegetarianism is not only about protecting animals but also, and especially, about protecting the environment and human health: it has been calculated that every kilo of meat not eaten in a week by a single person saves up to 36kg of CO2. Not eating meat also lowers the risk of diabetes. It is therefore a healthy and ecological choice.
The calculation concerns intensively farmed animals: it is estimated that every head of cattle results in the pollution of soil and water courses equivalent to around 30 times its weight, owing to the rise in frequency and intensity of acid rain due to emissions and to deforestation.
Factory farms are a significant factor in the wasting of important resources such as water and arable land, and are also responsible for 18% of the greenhouse gases emitted globally every year.
Vegetables: those underappreciated joys! Choose local produce: the reduced transport time helps to conserve their vitamin content. Choose seasonal produce: fruit and vegetables that mature naturally in their own time in the field have a higher nutritional value and cost less.