The dishes on offer, a combination of past and present, flavor and color, make this charming little restaurant a must-visit gourmet rendezvous…
q. from Itinerari Gourmet magazine
the restaurant
Our menu revisits typical local dishes in a contemporary way, following the seasonality of raw materials and favoring the use of local products, wide the proposal of local wines, all to live a complete experience of flavors and fragrances of our Valley. It is possible to choose between an a la carte menu and tasting routes that change according to the season and the availability of the surrounding nature.
The à la carte proposal and related tastings is available during the week by reservation or from Friday evenings and weekends
The bistro
During the week, tradition takes center stage again with a Bistrot formula.
A Menu designed for quick work breaks without, however, sacrificing tradition and the utmost care and quality in the choice of raw materials.
The culinary proposal is thus articulated with traditional dishes designed according to the availability of the products offered by the vegetable garden, the village markets and the supply of meats, cold cuts and cheeses from our local producers interpreted in a less elaborate way. Your own little country Trattoria to rediscover the flavors of home from the past, the menu changes daily following the availability of local offerings.
The Bistro proposal is available during the week for Lunch and Dinner
Our PHILOSOPHY
Chef Michele’s cuisine calls to mind two kinds of love: one is turned to the past, to the places that gave rise to its history, and game, mushrooms and truffles represent only in part its source of inspiration; the other looks with gratitude to the cooking skills of Grandmother, Mother and Father, splendid frames of the first dreams fulfilled and still reassuring figures to draw on. And so, Territory and Tradition travel hand in hand, bringing to light the excellence of raw materials and fine wines, along with the flair of unforgettable combinations.
The chef
Michele Bassetti
The Locanda’s pride and joy is the restaurant with young Michele at the stove, who has always been passionate about cooking and after his studies decided to translate his grandmother’s teachings into a gastronomic idea that, by blending territory, tradition and contemporaneity, skillfully plays with sought-after raw materials of excellence.
