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Contrada Bricconi
Modern Italian
A small stone hamlet above the Val Seriana, reached by a road that takes its time getting there, is where a group of young farmers and cooks have built something close to a closed loop: they grow it, raise it, ferment it, and eventually serve it as a Michelin-starred tasting menu. The cooking is rooted in Alpine tradition but keeps surprising you. The bread course with house-churned butter alone earns the drive up.
The awards strongest first
- Michelin Guide 1 Star
- 50 Top Italy #48 · The Best Italian Restaurants - Grand Restaurants
- The 50 The 50 Discovery
One number, weighted & current 90
How we scoreThe dishes from the writeups
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Ravioli of calf's head
“classic techniques such as the grill and fermentation meet modern impulses, as in the refined ravioli of calf’s head with plum broth and kimchi oil.”
Michelin Guide -
Pappardelle with helichrysum
“Among the most interesting proposals are the work on pastas with pappardelle with helichrysum and fusilli with blackberries that well represent the stylistic and creative character of this cuisine.”
50 Top Italy -
Fusilli with blackberries
“Among the most interesting proposals are the work on pastas with pappardelle with helichrysum and fusilli with blackberries that well represent the stylistic and creative character of this cuisine.”
50 Top Italy
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