Primotel Brescia

Forme Restaurant is a modern, ever-evolving venue located outside the city center within the Atena educational complex, which also houses the Sottoforme bistrot. At the helm is Abruzzese chef Arianna Gatti: her cooking is a contemporary narrative, vivid in color and bold in flavor, rooted in Italian tradition yet reimagined with restraint and sensitivity. Her dishes evoke the comforts of home: the spice-scented ventricina, Navelli saffron butter that gently caresses the palate, and artisanal Abruzzese spaghettone celebrating authentic simplicity.

Situated in a beautiful 18C palazzo right in the centre of Brescia, this elegant restaurant consists of several small dining rooms of different colours, fabrics and furnishings yet all with the same historic atmosphere – the room with just one table is truly intimate! The cuisine features substantial recipes with a contemporary Italian flavour including top-quality options such as potato puff pastry, scampi, caviar and hazelnut cream, while one of the highlights of the new formula is the wooden dessert trolley on which a selection of tempting home-made delicacies is presented. The wine list (e

Situated on the outskirts of Brescia, this long-established restaurant has an elegant retro atmosphere. The cuisine is varied with a balance of fish and meat dishes, as well as some excellent home-made salumi.

On the outskirts of the city, meat lovers will find their paradise: the kitchen selects some of the finest breeds from around the world (almost exclusively beef), offered in a variety of cuts and cooked over a Josper charcoal oven: an authentic delight. Cured meats also feature among the starters, alongside fresh pasta and excellent desserts. The wine selection is equally noteworthy, as is the selection by the glass.

Contemporary interiors and a prime location in a quiet residential neighborhood provide the backdrop for a seafood-focused kitchen that balances measured creativity with precise flavors. The shellfish selection excels: from prized Sicilian red prawns to steamed jumbo shrimp, refined and elevated by a soft bean purée with crispy guanciale.

This modern restaurant (open from 7am to 11pm), once the family butcher’s, is also a delicatessen and wine boutique. It serves top-quality produce such as Pata Negra and other hams, anchovies from the Cantabrian sea, an excellent selection of cheeses and more elaborate dishes. At mealtimes, the venue transforms into a proper restaurant, with a smaller menu available at lunchtime.

This rustic, welcoming restaurant (two dining rooms with exposed beams) acts as the backdrop for traditional cuisine featuring meat and fish dishes alike, often cooked on the barbecue grill. The Fiorentina steaks and chops are well aged and cooked to perfection, resulting in extraordinary flavours that will satisfy even the most demanding of palates.