朱丽叶客房

It’s now forty years since the Madonnina opened in 1984, yet chef Moreno Cedroni has not lost the creative touch that has resulted in him becoming one of the most influential chefs of his generation. Year after year, eating at La Madonnina remains a novelty: the menu succeeds like no other in reflecting past traditions and future culinary trends, especially in its fish and seafood dishes, and new dishes are added regularly, often having been researched in the laboratory next to the restaurant using specialised food technology. There are two tasting menus available: “Ricordi d'infanzia & Mariel

Situated amid hills in a secluded and panoramic location, this farmhouse offers guestrooms, a spa and a restaurant, where meat (often cooked over the grill) takes pride of place on the menu, alongside various local specialities such as stuffed pigeon, roast goose and “coniglio in porchetta” (stuffed rabbit).