Hotel Lenotel

When you dine at Leon D’Oro, you feel as though you’re visiting old friends thanks to the attractive, rustic-style atmosphere, with two elegant dining rooms and a welcoming garden for summer evenings. The cuisine is regional yet also includes fish and seafood, with traditional recipes featuring alongside more modern and creative fare on the menu. There are two tasting options, both dedicated to the sea and water, while the extensive à la carte includes superb delicacies such as marubini pasta with a Marsala reduction and parmesan cheese, and sturgeon au gratin with a Mediterranean battuto, mil

Italian cuisine that strikes a balance on several fronts: while the chef’s dishes include nods to Brescia’s culinary tradition, they are also enlivened with creative touches. In summer, service extends outdoors beneath a gazebo; in the colder months, the main dining room is warmed by a fireplace. At lunchtime the menu is shorter, more affordable, and there is a business menu.

Situated outside the centre in the equally typical and historic Borgo Trento district, this restaurant has all the warm ambience and character that you would expect of a traditional trattoria. The regional cuisine includes a remarkable array of charcuterie, as well as dishes such as tripe in Brescia-style broth, beef in olive oil and the typical local bocciolo di rosa dessert with zabaglione ice-cream.

An elegant, modern restaurant where excellent cuisine is served, with a strong emphasis on seafood. In the dishes of the Neapolitan-born chef, the vibrant colors and flavors of his native culinary tradition sometimes make a welcome appearance, alongside a few offerings inspired by the north.

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.

A multi-function open space, with a bar for breakfasts and a classic restaurant serving pizzas made from naturally fermented dough. Although the ambience is modern, friendly and minimalist, the attention paid to the choice of ingredients and preparation of dishes is of the highest quality.

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.