B&B Nascondino

A long-established family-run concern, opened many years ago and today a cornerstone of traditional Mantuan cooking: forthright, generous and of consistent quality, in the heart of the small and evocative village of Curtatone. Here the classic repertoire is never found wanting: tortelli di zucca, local cured meats, pike in salsa verde, long-braised meats, sbrisolona, zabaione... simple and fragrant dishes of genuine homely character, served in abundant portions at prices that are more than reasonable.

Situated in a rural setting on a huge agricultural property, this attractive restaurant is dominated by an early 20C millstone. The menu combines traditional Italian fare with regional specialities, all at reasonable prices.

In the heart of the small town, within a rustic building enriched by refined interiors and an atmosphere that is at once warm and homey, the cooking distinguishes itself through a carefully considered and territorially inspired offering, with one dish that is most certainly worth tasting: the unmissable duck agnolini with their jus and black truffle, an authentic signature of the house.

Housed on the first floor of an old silkworm factory, with a contemporary-style dining room that opens out on to a beautiful terrace in fine weather, this restaurant is one of the few in the province to serve top-quality fish and seafood, including a good selection of raw options. The cooked dishes on offer demonstrate a light modern touch and are prepared whenever possible using vegetables from the restaurant’s own garden.

Adjacent to the historic center, this elegant and refined restaurant occupies an evocative sixteenth-century building that preserves a timeless charm. The talented and creative chef presents a contemporary cuisine that alternates meat and fish dishes with balance, playing with modern techniques and touches of imagination. The “amberjack sashimi with almond cream, raspberry, and puffed quinoa” is a small opening of pure finesse, while concluding with their excellent desserts is nearly obligatory. In fine weather, it is worth reserving a table on the evocative terrace, arranged around a captivat

A restaurant of young and contemporary character, with a lively entrance where a carefully considered display of wines – available for purchase – immediately signals the attention dedicated to the bottle. The offering focuses on a cuisine with a well-defined identity, built upon clean flavours and well-executed ideas. Among the most representative dishes, the tortelli duo deserves particular mention, half ‘sweet’ and half ‘bitter’, mantecati with artisan butter and sage, as does the Bove, a satisfying trio of beef that brings together braised stracotto, oven-roasted tongue and steamed cheek, s

A small, intimate restaurant with a welcoming ambience and simple yet lively feel, where the owner-chef at the helm in the kitchen also makes an appearance front of house. Mantuan traditions are evident in the generous portion sizes as well as in dishes such as the legendary pumpkin tortelli (served with butter or a tomato and sausage sauce), while other options are more creative in style – the Emilian lamb tartare delicately flavoured with its own cooking juices, and served with sautéed chard, savoury sbrisolona cake and black truffles from the lower Mantova region in season is particularly d