Belvilla by OYO 瓦雷泽三号酒店

A bastion of regional cuisine for over a century, this restaurant occupies an attractive group of buildings with a large outdoor summer area shaded by a pergola and a charming dining room with a retro feel. Traditional recipes with interesting and personalised twists take centre stage, including superb ravioli del plin with three roasts and a meat sauce – this is Lombardy, after all! Impressive wine list, including wines by the glass.

Housed in a historic palazzo on the charming Piazza della Motta in the town centre, this restaurant is one you will immediately want to share with family and friends thanks to its delicious cuisine. The menu focuses mainly on fish and seafood (including impressive raw fish dishes) although a few meat options are also available. Good choice of wines and spirits.

In an 18th Century building, a rustic yet elegant atmosphere with a particular attentiveness at the tables and in the cuisine, which has a traditional base, but also knows how to add imaginative variations.

At the gates of the city, within a building steeped in history and featuring convenient private parking, this restaurant welcomes guests with classic elegance from the entrance, where artisanal cantucci and ricciarelli are displayed for sale. The dining room echoes the same refined atmosphere, with attentive, punctual service. In the kitchen, Tuscan tradition reigns: meat dishes take center stage, with few concessions to seafood, and fresh pastas prepared according to time-honored methods. An offering built on the strength of regional flavors and authenticity. No frills, but careful attention

For over fifty years, the Valbuzzi family has passionately maintained this enchanting crotto, now in its third generation. The atmosphere is elegant and refined while staying true to its origins: wooden tables, period furnishings, and floral touches. The summer veranda is particularly stunning, overlooking a lush garden and a sandstone wall. The menu balances traditional dishes – the pizzoccheri are unmissable – with more contemporary creations, such as the surprising saltimbocca of larded quail with fennel, escarole gel, pickled apricot, and zucchini flan.