€€€Italian, Contemporary
The new chef at this restaurant focuses on highlighting produce grown in the property’s own kitchen garden, as well as meat from the farm in the Grosseto area that is also run by the Andana estate. The classic-style cuisine on the à la carte features occasional personalised touches (for example, aubergines baked in fig leaf with oregano, and perch or sea bass fillet served with coloured beets and soft potato), while in the evening a tasting menu is served in a dedicated part of the restaurant. The expertly explained wine list focuses on the estate’s own labels and the Franciacorta region in ge
€€€€Italian Contemporary, Modern Cuisine
Housed within L’Albereta, one of the most exclusive hotels in the Franciacorta region, this elegant restaurant provides the backdrop for Alberto Quadrio’s fine cuisine. On his various tasting menus and concise à la carte, this chef showcases local ingredients, from lake fish to Bergamo mutton, together with ingredients from further afield and produce grown in the estate’s own kitchen garden. The result is remarkable and elaborate cuisine of the highest quality.
€€Modern Cuisine, Classic Cuisine
The decor at this restaurant features bottles of wine on the walls (there are around 700 labels on the wine list, with an unsurprising focus on sparkling wines from the local Franciacorta region), while the menu celebrates some of Italy’s best produce, as well as ingredients from further afield, with a focus on Mediterranean flavours. There’s also an excellent cheese selection which will delight cheese-lovers.
TripAdvisor 评论样本 · 4.4/5 · 80 条
Dispensa Franciacorta位于埃尔布斯科，以现代与经典融合的美食著称。多数评论盛赞其菜品精致、风味独特，葡萄酒搭配出色，服务热情且注重细节，氛围优雅温馨。然而，部分顾客对性价比表示不满，认为价格偏高；另有反馈指出偶尔出现上菜延迟、咖啡类型错误等疏漏，或觉得菜单缺乏新意。总体而言，这是一家适合追求高品质用餐体验的餐厅，但需留意个别服务波动。
适合追求精致餐饮体验和优质葡萄酒搭配的食客，建议提前预订并关注服务细节。
€€€Italian Contemporary, Vegetarian
The double entrance to this restaurant can be seen under the arcades in beautiful Piazza Cavour: the first door leads to the ground-floor cocktail bar (open in the evening) while, hidden to the left, there’s a lift which takes guests up to the restaurant itself on the first floor. Here, the contemporary-style dining room is enhanced by bright wallpaper that echoes the imaginative cuisine served by the owner-chef, which is modern, colourful and creatively and carefully presented. The chef is equally skilful with meat (his pigeon cooked “duck à l’orange”-style is superb) and fish, plus the menu