From the renovation of an old farmhouse, surrounded by the beautiful countryside our restaurant was born.
The interior, made up of six different interconnected dining rooms, offers the sober refined charm in what was an old farmhouse completed by the magnificence of the table linen, porcelain and silverware. The colour tones are delicate and harmonise with an environment of extreme elegance.
The main element of the outer part is the “Baglio” which is nothing but the inner courtyard of the “farm”, it is an immediate sensation of tranquility and delicacy that characterises the flow of the seasons of colours, scents and sounds different depending on the apathy of the spring sun or the melancholy mists of autumn, all immersed in the suggestion of intense sunsets or starry skies.
The location of the restaurant, slightly away from chaos and the frantic convulsions of the city make it an ideal place for a stopover of pleasure.
Our cooking philosophy concerns around the essential factors such as:
Balance and exaltation of flavours
Tradition as the basis of gastronomic response
Seasonality as enhancement of food
Territoriality with an eye for creativity
The culinary expression is also set in the aesthetics of the presentation of the dish researched; in use of quick cooking that preserve the natural flavours and nutrients of food, in the exploitation of resources and of the local traditions with the use of local products, in the sequence of the seasons.
