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A family-run fine dining restaurant in an old villa on the piazza, with a medieval tower out back housing over a thousand wine labels. The kitchen leans classic-modern, giving equal time to meat and fish, with the kind of ingredients (foie gras, scampi, lobster, caviar) that signal you're not splitting a pizza. The Frosio family has been doing this for a long time, and the front-of-house polish shows it.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Scampi
“often made from traditionally “gourmet” ingredients such as scampi, lobster, foie gras, pigeon and caviar”
Michelin Guide -
Lobster
“often made from traditionally “gourmet” ingredients such as scampi, lobster, foie gras, pigeon and caviar”
Michelin Guide -
Foie gras
“often made from traditionally “gourmet” ingredients such as scampi, lobster, foie gras, pigeon and caviar”
Michelin Guide -
Pigeon
“often made from traditionally “gourmet” ingredients such as scampi, lobster, foie gras, pigeon and caviar”
Michelin Guide
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The neighbors closest first
- Osteria della Brughiera Contemporary Italian Eat · 86
- Tenuta Casa Virginia Contemporary Italian Eat · 69
- Assonica Contemporary Italian Eat · 86
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