{"id":520,"date":"2026-10-11T13:36:36","date_gmt":"2026-10-11T11:36:36","guid":{"rendered":"https:\/\/www.ristorantesanmichele.com\/?page_id=520"},"modified":"2026-10-12T16:49:31","modified_gmt":"2026-10-12T14:49:31","slug":"menu","status":"publish","type":"page","link":"https:\/\/www.ristorantesanmichele.com\/en\/menu\/","title":{"rendered":"Menu"},"content":{"rendered":"
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Il men\u00f9 del ristorante<\/h1>\n\t\t\t\t\t

Il nostro men\u00f9 nasce dalle materie prime del territorio, dalla stagionalit\u00e0 e dalla cura dell'Olio San Michele in ogni piatto.<\/p>\n\t\t\n<\/div>\n\n<\/div>\n

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\u00abCucinare \u00e8 un atto di ascolto: della natura, delle stagioni, delle persone. In ogni piatto ricerchiamo un equilibrio tra memoria e sorpresa, perch\u00e9 il vero sapore nasce dal dialogo tra ci\u00f2 che conosciamo e ci\u00f2 che ancora possiamo scoprire.\u00bb<\/p>\n\t\t

\n \t\t\tGregorio Pincini<\/span>\n\t\t\n<\/div>\n\t\t\t

General manager<\/p>\n\t\t\n<\/div>\n\n<\/div>\n

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Men\u00f9 Degustazione d'Autunno<\/h2>\n\t\t\t\t\t

AUTUMN TASTING MENU | HERBST-DEGUSTATIONSMEN\u00dc<\/p>\n\t\t\t\t\t

80 \u20ac per persona (coperto e bevande escluse)<\/p>\n\t\t\n<\/div>\n

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Vellutata di Zucca Mantovana<\/h3>\n\t\t\t\t\t

Finferli spadellati, crostini croccanti e cr\u00e8me fra\u00eeche<\/p>\n\t\t\t\t\t

Creamy Mantuan pumpkin velout\u00e9, saut\u00e9ed chanterelle mushrooms, croutons and cr\u00e8me fra\u00eeche<\/p>\n\t\t\t\t\t

Cremige Suppe von der Mantuaner K\u00fcrbis, sauti\u00e9rte Pfifferlinge, Cro\u00fbtons und Cr\u00e8me fra\u00eeche<\/p>\n\t\t\n<\/div>\n

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Le nostre tagliatelle con finferli e tartufo del Baldo<\/h3>\n\t\t\t\t\t

Tagliatelle tirate a mano e mantecate col burro di malga<\/p>\n\t\t\t\t\t

Our handmade tagliatelle with chanterelle mushrooms and Mount Baldo black truffle<\/p>\n\t\t\t\t\t

Unsere hausgemachten Tagliatelle mit Pfifferlingen und schwarzem Tr\u00fcffel vom Baldo<\/p>\n\t\t\n<\/div>\n

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Paccheri con crema di zucca, guanciale e nocciole tostate<\/h3>\n\t\t\t\t\t

Con crema di burrata del Baldo<\/p>\n\t\t\t\t\t

Paccheri with pumpkin cream, guanciale and toasted hazelnuts, Monte Baldo burrata cream<\/p>\n\t\t\t\t\t

Paccheri mit K\u00fcrbiscreme, Guanciale und ger\u00f6steten Haseln\u00fcssen, Burrata-Creme vom Baldo<\/p>\n\t\t\n<\/div>\n

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Filetto di Garronese Veneta con salsa ai funghi<\/h3>\n\t\t\t\t\t

Accompagnato da scalogno fondente<\/p>\n\t\t\t\t\t

Beef fillet with wild mushroom sauce, melting shallot<\/p>\n\t\t\t\t\t

Rinderfilet mit Pilzsauce, geschmorte Schalotte<\/p>\n\t\t\n<\/div>\n

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Mousse al cioccolato, olio e sale<\/h3>\n\t\t\t\t\t

Mousse al cioccolato, crumble croccante, olio EVO San Michele, sale Maldon<\/p>\n\t\t\t\t\t

Chocolate mousse, oil and salt \u2014 crunchy crumble, San Michele extra virgin olive oil, Maldon salt<\/p>\n\t\t\t\t\t

Schokoladenmousse, \u00d6l und Salz \u2014 knuspriger Streusel, natives Oliven\u00f6l extra San Michele, Maldon-Salz<\/p>\n\t\t\n<\/div>\n\n<\/div>\n\t\t\t

Il men\u00f9 degustazione deve essere scelto da tutti i commensali
The tasting menu must be ordered by the entire table
Das Degustationsmen\u00fc muss von allen G\u00e4sten am Tisch gew\u00e4hlt werden<\/p>\n\t\t\n<\/div>\n

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Starters<\/h2>\n\t\t
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Tonno marinato, fondo di manzo e gelato all\u2019olio San Michele<\/h3>\n\t\t\t\t\t

\u20ac 21<\/p>\n\t\t\n<\/div>\n\t\t\t

Maionese alle acciughe, capperi croccanti, Limone del Garda<\/p>\n\t\t\t\t\t

Marinated tuna, beef jus and San Michele olive oil ice cream, anchovy mayonnaise, capers and lemon<\/p>\n\t\t\t\t\t

Marinierter Thunfisch, Rinderfond und Oliven\u00f6leis San Michele, Sardellen-Mayonnaise, knusprige Kapern und Gardasee-Zitrone<\/p>\n\t\t\n<\/div>\n

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Battuta di Fassona al coltello<\/h3>\n\t\t\t\t\t

\u20ac 19<\/p>\n\t\t\n<\/div>\n\t\t\t

Crema di burrata, lardo di colonnata croccante e chips di patate dolci<\/p>\n\t\t\t\t\t

Hand-cut Fassona beef tartare, burrata cream, crispy Lardo di Colonnata and sweet potato chips<\/p>\n\t\t\t\t\t

Handgehacktes Fassona-Rindertatar, Burrata-Creme, Lardo di Colonnata und S\u00fc\u00dfkartoffel-Chips<\/p>\n\t\t\n<\/div>\n

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L\u2019uovo perfetto<\/h3>\n\t\t\t\t\t

\u20ac 18<\/p>\n\t\t\n<\/div>\n\t\t\t

Uovo Poch\u00e9 su Fonduta di Monte Veronese e Tartufo Nero del Baldo<\/p>\n\t\t\t\t\t

\u201cThe Perfect Egg\u201d \u2013 poached egg on Monte Veronese cheese fondue with Mount Baldo black truffle<\/p>\n\t\t\t\t\t

\u201cDas perfekte Ei\u201d \u2013 pochiertes Ei auf Monte-Veronese-K\u00e4sefondue mit schwarzem Tr\u00fcffel vom Baldo<\/p>\n\t\t\n<\/div>\n

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Vellutata di Zucca Mantovana<\/h3>\n\t\t\t\t\t

\u20ac 17<\/p>\n\t\t\n<\/div>\n\t\t\t

Finferli spadellati, crostini croccanti e cr\u00e8me fra\u00eeche<\/p>\n\t\t\t\t\t

Creamy Mantuan pumpkin velout\u00e9, saut\u00e9ed chanterelle mushrooms, croutons and cr\u00e8me fra\u00eeche<\/p>\n\t\t\t\t\t

Cremige Suppe von der Mantuaner K\u00fcrbis, sautierte Pfifferlinge, Cro\u00fbtons und Cr\u00e8me fra\u00eeche<\/p>\n\t\t\n<\/div>\n

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Ostriche Bora n.3 \u2013 Parco del Delta del Po (Veneto) \u2013 al pezzo<\/h3>\n\t\t\t\t\t

\u20ac 7<\/p>\n\t\t\n<\/div>\n\t\t\t

Bora oysters n.3 \u2013 Po Delta Park (Veneto) \u2013 per piece<\/p>\n\t\t\t\t\t

Bora-Austern Nr. 3 \u2013 Po-Delta-Park (Venetien) \u2013 pro St\u00fcck<\/p>\n\t\t\n<\/div>\n\n<\/div>\n\n<\/div>\n

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First courses<\/h2>\n\t\t
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Linguine vongole e bottarga<\/h3>\n\t\t\t\t\t

\u20ac 24<\/p>\n\t\t\n<\/div>\n\t\t\t

Con vongole veraci, bottarga di muggine e olio al prezzemolo<\/p>\n\t\t\t\t\t

Linguine with clams and mullet bottarga, carpet-shell clams, mullet roe and parsley oil<\/p>\n\t\t\t\t\t

Linguine mit Venusmuscheln und Meer\u00e4schen-Bottarga, echte Venusmuscheln<\/p>\n\t\t\n<\/div>\n

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Le nostre tagliatelle con finferli e tartufo del Baldo<\/h3>\n\t\t\t\t\t

\u20ac 23<\/p>\n\t\t\n<\/div>\n\t\t\t

Tagliatelle tirate a mano e mantecate col burro di malga<\/p>\n\t\t\t\t\t

Our handmade tagliatelle with chanterelle mushrooms and Mount Baldo black truffle<\/p>\n\t\t\t\t\t

Unsere hausgemachten Tagliatelle mit Pfifferlingen und schwarzem Tr\u00fcffel vom Baldo<\/p>\n\t\t\n<\/div>\n

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Ravioli di brasato, fondo di manzo e Limone nero<\/h3>\n\t\t\t\t\t

\u20ac 20<\/p>\n\t\t\n<\/div>\n\t\t\t

Ravioli fatti a mano e mantecati al burro di malga<\/p>\n\t\t\t\t\t

Handmade braised beef ravioli, beef jus and black lemon, creamed with alpine butter<\/p>\n\t\t\t\t\t

Hausgemachte Schmorbraten-Ravioli, Rinderfond und schwarze Zitrone, mit Almbutter verfeinert<\/p>\n\t\t\n<\/div>\n

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Paccheri con crema di zucca, guanciale e nocciole tostate<\/h3>\n\t\t\t\t\t

\u20ac 19<\/p>\n\t\t\n<\/div>\n\t\t\t

Con crema di burrata del Baldo<\/p>\n\t\t\t\t\t

Paccheri with pumpkin cream, guanciale and toasted hazelnuts, Monte Baldo burrata cream<\/p>\n\t\t\t\t\t

Paccheri mit K\u00fcrbiscreme, Guanciale und ger\u00f6steten Haseln\u00fcssen, Burrata-Creme vom Baldo<\/p>\n\t\t\n<\/div>\n

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Spaghetti al peperone crusco e burrata<\/h3>\n\t\t\t\t\t

\u20ac 18<\/p>\n\t\t\n<\/div>\n\t\t\t

Burrata del Monte Baldo e noci croccanti<\/p>\n\t\t\t\t\t

Spaghetti with crispy Crusco peppers and burrata, Monte Baldo burrata and crunchy walnuts<\/p>\n\t\t\t\t\t

Spaghetti mit knusprigen Crusco-Paprika und Burrata, Burrata vom Monte Baldo und Waln\u00fcsse<\/p>\n\t\t\n<\/div>\n\n<\/div>\n\n<\/div>\n

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Main courses<\/h2>\n\t\t
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Picanha di Scottona (circa 600g \u2013 per due persone)<\/h3>\n\t\t\t\t\t

\u20ac 56<\/p>\n\t\t\n<\/div>\n\t\t\t

Taglio di Picanha di Scottona alla Griglia con Sale Maldon e Olio EVO San Michele<\/p>\n\t\t\t\t\t

Scottona heifer Picanha (approx. 600g \u2013 for two people), grilled, Maldon salt and San Michele olive oil<\/p>\n\t\t\t\t\t

Picanha vom F\u00e4rsenfleisch (ca. 600 g \u2013 f\u00fcr 2 Personen), gegrillt, Maldon-Salz, Oliven\u00f6l San Michele<\/p>\n\t\t\n<\/div>\n

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Filetto di Garronese Veneta con salsa ai funghi<\/h3>\n\t\t\t\t\t

\u20ac 30<\/p>\n\t\t\n<\/div>\n\t\t\t

Accompagnato da scalogno fondente<\/p>\n\t\t\t\t\t

Beef fillet with wild mushroom sauce, melting shallot<\/p>\n\t\t\t\t\t

Rinderfilet mit Pilzsauce, geschmorte Schalotte<\/p>\n\t\t\n<\/div>\n

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Tonno Tataki in due colori<\/h3>\n\t\t\t\t\t

\u20ac 29<\/p>\n\t\t\n<\/div>\n\t\t\t

Con sesamo nero e amaranto, maionese all\u2019erba cipollina, brodo Dashi e cavolo viola<\/p>\n\t\t\t\t\t

Two-colour tuna tataki, black sesame and amaranth, chive mayonnaise and purple cabbage<\/p>\n\t\t\t\t\t

Thunfisch-Tataki in zwei Farben, schwarzer Sesam und Amaranth, Schnittlauch-Mayonnaise und Rotkohl<\/p>\n\t\t\n<\/div>\n

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Polpo Croccante<\/h3>\n\t\t\t\t\t

\u20ac 27<\/p>\n\t\t\n<\/div>\n\t\t\t

Con crema di patate e puttanesca di pomodorini, capperi e olive<\/p>\n\t\t\t\t\t

Crispy octopus, potato cream and cherry tomato \u201cputtanesca\u201d with capers and olives<\/p>\n\t\t\t\t\t

Knusprige Krake, Kartoffelcreme und Kirschtomaten-\u201cPuttanesca\u201d mit Kapern und Oliven<\/p>\n\t\t\n<\/div>\n

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Millefoglie di melanzane<\/h3>\n\t\t\t\t\t

\u20ac 19<\/p>\n\t\t\n<\/div>\n\t\t\t

Tradizionale parmigiana di melanzane, pomodoro, basilico e Parmigiano Reggiano<\/p>\n\t\t\t\t\t

Eggplant \u201cMillefoglie\u201d, traditional parmigiana style, tomato, basil and Parmigiano Reggiano<\/p>\n\t\t\t\t\t

Auberginen-\u201cMillefoglie\u201d, traditionelle Parmigiana-Art mit Tomate, Basilikum, Parmigiano Reggiano<\/p>\n\t\t\n<\/div>\n\n<\/div>\n\n<\/div>\n

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Side dishes<\/h2>\n\t\t
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Insalata mista<\/h3>\n\t\t\t\t\t

\u20ac 7<\/p>\n\t\t\n<\/div>\n\t\t\t

Mixed salad<\/p>\n\t\t\t\t\t

Gemischter Salat<\/p>\n\t\t\n<\/div>\n

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Verdura del giorno<\/h3>\n\t\t\t\t\t

\u20ac 7<\/p>\n\t\t\n<\/div>\n\t\t\t

Daily vegetables<\/p>\n\t\t\t\t\t

Tagesgem\u00fcse<\/p>\n\t\t\n<\/div>\n

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Patate al forno<\/h3>\n\t\t\t\t\t

\u20ac 7<\/p>\n\t\t\n<\/div>\n\t\t\t

Roasted potatoes<\/p>\n\t\t\t\t\t

Ofenkartoffeln<\/p>\n\t\t\n<\/div>\n

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Patatine fritte<\/h3>\n\t\t\t\t\t

\u20ac 7<\/p>\n\t\t\n<\/div>\n\t\t\t

French fries<\/p>\n\t\t\t\t\t

Pommes frites<\/p>\n\t\t\n<\/div>\n\n<\/div>\n\n<\/div>\n

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Italian classics<\/h2>\n\t\t
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Spaghetti alla carbonara<\/h3>\n\t\t\t\t\t

\u20ac 16<\/p>\n\t\t\n<\/div>\n\t\t\t

Spaghetti Carbonara<\/p>\n\t\t\t\t\t

Spaghetti Carbonara<\/p>\n\t\t\n<\/div>\n

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Lasagna alla bolognese<\/h3>\n\t\t\t\t\t

\u20ac 18<\/p>\n\t\t\n<\/div>\n\t\t\t

Lasagne Bolognese<\/p>\n\t\t\t\t\t

Lasagne nach Bologneser Art<\/p>\n\t\t\n<\/div>\n

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Cotoletta di pollo con patatine fritte<\/h3>\n\t\t\t\t\t

\u20ac 16<\/p>\n\t\t\n<\/div>\n\t\t\t

Milanese-style chicken cutlet with fries<\/p>\n\t\t\t\t\t

Mail\u00e4nder H\u00fchnerschnitzel mit Pommes frites<\/p>\n\t\t\n<\/div>\n

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Tagliata di manzo con pomodorini, rucola e grana<\/h3>\n\t\t\t\t\t

\u20ac 24<\/p>\n\t\t\n<\/div>\n\t\t\t

Sliced beef with cherry tomatoes, arugula and Parmesan<\/p>\n\t\t\t\t\t

Rindfleisch-Tagliata mit Kirschtomaten, Rucola und Parmesan<\/p>\n\t\t\n<\/div>\n

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Fritto misto di gamberi e calamari<\/h3>\n\t\t\t\t\t

\u20ac 22<\/p>\n\t\t\n<\/div>\n\t\t\t

Mixed fried prawns and calamari<\/p>\n\t\t\t\t\t

Gemischtes Frittiertes von Garnelen und Tintenfisch<\/p>\n\t\t\n<\/div>\n\n<\/div>\n\n<\/div>\n

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Our desserts<\/h2>\n\t\t
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Crostata scomposta al mango<\/h3>\n\t\t\t\t\t

\u20ac 10<\/p>\n\t\t\n<\/div>\n\t\t\t

Frolla croccante, crema pasticcera al mango e composta di mango<\/p>\n\t\t\t\t\t

Crispy shortcrust, custard cream, and mango compote<\/p>\n\t\t\t\t\t

Knuspriger M\u00fcrbeteig, Mangocreme und Mangokompott<\/p>\n\t\t\n<\/div>\n

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Mousse al cioccolato, pane, olio e sale<\/h3>\n\t\t\t\t\t

\u20ac 10<\/p>\n\t\t\n<\/div>\n\t\t\t

Mousse al cioccolato, pane croccante, olio EVO San Michele, sale Maldon e riduzione di frutti rossi<\/p>\n\t\t\t\t\t

Chocolate mousse, crispy bread, San Michele olive oil, Maldon salt and red berry reduction<\/p>\n\t\t\t\t\t

Schokoladen-creme, knuspriges Brot, San-Michele-\u00d6l, Maldon-Salz und Beerencreme<\/p>\n\t\t\n<\/div>\n

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Tiramis\u00f9 San Michele<\/h3>\n\t\t\t\t\t

\u20ac 9<\/p>\n\t\t\n<\/div>\n\t\t\t

La nostra rivisitazione del tiramis\u00f9 con una soffice crema pasticcera<\/p>\n\t\t\t\t\t

A revisited version of tiramisu with whipped custard<\/p>\n\t\t\t\t\t

Ein neu interpretiertes, luftiges Tiramisu mit aufgeschlagener Vanillecreme<\/p>\n\t\t\n<\/div>\n

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Tagliata di frutta fresca<\/h3>\n\t\t\t\t\t

\u20ac 9<\/p>\n\t\t\n<\/div>\n\t\t\t

Fresca tagliata di frutta di stagione<\/p>\n\t\t\t\t\t

A platter of fresh seasonal fruit<\/p>\n\t\t\t\t\t

Frische Obstplatte der Saison<\/p>\n\t\t\n<\/div>\n

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Lo Sgroppino<\/h3>\n\t\t\t\t\t

\u20ac 7<\/p>\n\t\t\n<\/div>\n\t\t\t

Il nostro sorbetto al limone e prosecco<\/p>\n\t\t\t\t\t

Our lemon and prosecco sorbet<\/p>\n\t\t\t\t\t

Unser Zitronen-Prosecco-Sorbet<\/p>\n\t\t\n<\/div>\n\n<\/div>\n\n<\/div>\n

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Please ask our staff for the allergen list.

Per garantire continuit\u00e0 qualitativa e sicurezza alimentare, la nostra cucina impiega anche materie prime surgelate all\u2019origine o sottoposte a congelamento. Questo vale anche per prodotti diversi da quelli della pesca. Il personale di sala \u00e8 a disposizione per indicarvi, per ciascun piatto, lo stato delle materie prime utilizzate. Preghiamo la gentile clientela di comunicare al personale eventuali allergie o intolleranze. Chiedere al personale per consultare la lista degli allergeni \u2013 Coperto \u20ac4.

To ensure qualitative continuity and food safety, our kitchen also uses raw materials frozen at source or subjected to freezing, not limited to fishery products. Our staff is available to indicate, for each dish, the status of the raw materials used. We kindly ask our guests to inform the staff of any allergies or intolerances. Ask the staff to consult the allergen list. Cover charge \u20ac4.<\/em>

Um qualitative Kontinuit\u00e4t und Lebensmittelsicherheit zu garantieren, verwendet unsere K\u00fcche auch schockgefrostete oder tiefgek\u00fchlte Rohstoffe, nicht beschr\u00e4nkt auf Fischereierzeugnisse. Das Servicepersonal steht Ihnen gerne zur Verf\u00fcgung, um Ihnen f\u00fcr jedes Gericht den Zustand der verwendeten Rohstoffe anzuzeigen. Wir bitten unsere gesch\u00e4tzten G\u00e4ste, dem Personal eventuelle Allergien oder Unvertr\u00e4glichkeiten mitzuteilen. Bitte fragen Sie das Personal nach der Allergenliste. Gedeck \u20ac4.<\/em><\/p>\n\t\t\n<\/div>\n

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Book a table in Costermano, on Lake Garda<\/h2>\n\t\t\t\t\t

Book a table and let us guide you through honest flavours in the hills of Costermano, on Lake Garda.<\/p>\n\t\t\t\t\t\n\tBook a table\n<\/a>\n\t\t\n<\/div>\n\n<\/div>\n\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Il men\u00f9 del ristorante Il nostro men\u00f9 nasce dalle materie prime del territorio, dalla stagionalit\u00e0 e dalla cura dell’Olio San Michele in ogni piatto. \u00abCucinare \u00e8 un atto di ascolto: della natura, delle stagioni, delle persone. In ogni piatto ricerchiamo un equilibrio tra memoria e sorpresa, perch\u00e9 il vero sapore nasce dal dialogo tra ci\u00f2 […]<\/p>\n","protected":false},"author":1,"featured_media":224,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_seopress_titles_title":"Il men\u00f9 | Ristorante San Michele, Costermano sul Garda","_seopress_titles_desc":"Il men\u00f9 del Ristorante San Michele: men\u00f9 degustazione d'autunno, antipasti, primi, secondi e dolci con materie prime del territorio e olio San Michele.","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"Il men\u00f9 del Ristorante San Michele, sul Lago di Garda","_seopress_social_fb_desc":"Men\u00f9 degustazione d'autunno e carta: materie prime del territorio, stagionalit\u00e0 e olio extravergine di produzione propria. Costermano sul Garda.","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"men\u00f9 ristorante lago di garda","footnotes":""},"class_list":["post-520","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/www.ristorantesanmichele.com\/en\/wp-json\/wp\/v2\/pages\/520","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ristorantesanmichele.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ristorantesanmichele.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ristorantesanmichele.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ristorantesanmichele.com\/en\/wp-json\/wp\/v2\/comments?post=520"}],"version-history":[{"count":31,"href":"https:\/\/www.ristorantesanmichele.com\/en\/wp-json\/wp\/v2\/pages\/520\/revisions"}],"predecessor-version":[{"id":691,"href":"https:\/\/www.ristorantesanmichele.com\/en\/wp-json\/wp\/v2\/pages\/520\/revisions\/691"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ristorantesanmichele.com\/en\/wp-json\/wp\/v2\/media\/224"}],"wp:attachment":[{"href":"https:\/\/www.ristorantesanmichele.com\/en\/wp-json\/wp\/v2\/media?parent=520"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}