Our territory, Franciacorta and Sebino, is the fulcrum of our cuisine.
An area defined by an incredible morphological variety, which could only correspond to an equally great food and wine variety.

This is our origin, this is our starting point to create a cuisine faithful to traditions but also free to dare something new.

Raw materials from earth and fresh water are enhanced by the creativity of Alessandro, second generation chef, and his brigade. Our will is to give a simple but decisive imprint to the raw materials to enhance the territorial flavors to their maximum. We are talking about the typical lake sardine (agone), the tench, the char, the sparkling wines of Franciacorta, the stone-ground flours, the strictly homemade pasta and the meats such as the sweet and refined giant sheep of Bergamo or the more classic taste of beef.

There is also a dedication to sea fish with cruditè, steamed shellfish, and experimentations with high quality fish products such as the Cantabrian octopus.

A wide variety of proposals united by a single philosophy, that of respect for tradition and a passion for innovation.