Agriturismo Podere Cavaga Lago d'Iseo Agribio Winery

In the heart of town, yet with no parking difficulties, and slightly elevated above the lake – just a few kilometers away – stands one of the most reliable venues for exploring the local gastronomic tradition, both lake and land. The menu is an irresistible invitation, difficult to exhaust in a single sitting: from Bergamo’s giant sheep to delicate lake trout meatballs, from house-made casoncelli pasta to excellent roast rabbit, served with Rovetta polenta that pairs beautifully with a classic such as beef braised in olive oil. Alongside traditional desserts, a carefully curated selection of B

Now among the most celebrated restaurants in Italy, Da Vittorio has retained the warmth of its delightfully familial management. Both in the kitchen and in the dining room, members of the Cerea family are ever-present, and the dishes themselves speak to their talent for elevating top-quality ingredients into beautifully presented, deeply flavorful recipes, all in pursuit of a comforting, satisfying style of cooking. Generosity is another hallmark here, evident from the breadth of the offering! In addition to the à la carte menu, guests may choose from 4 tasting menus: “Gli esordi di papà Vitto

In an atmospheric 17th-century barn, adjacent to the cathedral bell tower, takes shape a wine bar of considerable charm. Here to welcome guests is Roberto, patron and cellarman at once, discreet and warm, always ready to share the stories of wines and their local areas. In accompaniment, simple, straightforward cooking with a homely, traditional character, well executed and full of personality, with occasional forays into seafood. Not to be missed are the selection of cured meats and cheeses and the excellent primi piatti, genuine highlights of the offering.

Part of the Florian Maison hotel in a bucolic setting of rolling hills, this large, elegant restaurant serves as a backdrop for tasting menus from which guests can choose dishes (three or more) à la carte style on weekday lunchtimes. Originally from the Sorrentine peninsula, chef Umberto Sorrentino’s origins clearly influence some of his recipes, which feature vegetables and plenty of fish alongside a few meat options.

An old hay barn has been converted into this elegant restaurant offering impeccable service and delicious cuisine with a focus on classic dishes, including a vegetarian menu, an excellent cheese trolley and not-to-be-missed desserts. In other words, everything you need for a superb dining experience among the Franciacorta vineyards!