Concept of pure design, ambitious restaurants, modern trattorias: Brescia and the province are (finally) pervaded by the desire to renew themselves. Focusing on a contemporary style but without forgetting the culinary tradition. Here are the unmissable places.
Despite its rich gastronomic heritage and widespread well-being, Brescia it was for a time a silent province, little talk (except for Garda) where the restaurant scene remained anchored over the years to a series of valid, but already known, historical addresses. In particular, the city has never given emotions: classicism, so much routine, few ideas. And to say that the premises for doing good have never been lacking. An ancient cuisine – that of the valleys, with obvious references even to the Camuna era – with almost ritual dishes such as oil-based beef or Spiedo, but which does not renounce freshwater fish from the nearby lakes of Garda and Iseo. Many alpine products such as the Bassa, generally delicious. And a prestigious wine tradition, with the extraordinary Franciacorta but also the low Benaco, to close the circle with the best rosé of Italy and the always valid Lugana.
But the wind has changed: in the Lioness of Italy and in the province you feel (and you can see) the desire to finally be protagonists. Without denying tradition altogether, but writing new stories. And above all by opening premises finally to the height, in terms of quality and environment: the capital Milan – which has very close relations with Brescia – certainly stimulates confrontation and brings many ideas. We present you the ten most convincing places that are worth a visit, also and especially if you are not from the area.
Al Malò – Rovato
Three young "enfant du pays" and a space on two floors – elegant and well attended – which overlooks the central square. You come for good cocktails and for Mauro Zacchetti's cooking, a past talent for great kitchens and not only in Italy: it doesn't make the territory's cuisine, but the very personal one of its expertise, especially in the East.
Areadocks – Brescia
A place of research, taste and trend, housed in a former railway warehouse. You can buy items of furniture and clothing is well attended for the lounge (with American bar, winter garden and summer garden) and the restaurant with eclectic cuisine: ceviche and pizzas made with organic flours; risotto with nettles and burgers; slice of roast croaker and homemade ice cream
Saur – Orzinuovi
Saur in dialect means "flavor", it is the wager of three enterprising young people, coming from different regions and who met at Cain, in Tosacama. Using the best local raw material, they create contemporary dishes, which mix the papers with balance and wisdom. Any examples? Pumpkin plin with turnip and almond tops or pork with cauliflower, walnuts and yellow Barco kiwi.
Lanzani Laboratory – Brescia
Ale Lanzani is one of the best (and loved) patron of Brescia: Bottega & Bistrot is Tre Cocotte for Gambero Rosso, the highest award for a bistro. The new creature – Laboratorio Lanzanoi – in addition to reviving the area of via Milano, is conquering the public for the pure design environment, the always lively atmosphere and the menu curated by Augusto Pasini. And you drink very well, especially bubbles
Sixteenth Century – Orzinuovi
From: a few months at the entrance of the restaurant – housed within the walls of a 16th century palace, in Pudiano – there is a Michelin Star. Thanks to Simone Breda, a young talent with important masters such as Gualtiero Marchesi and Moreno Cedroni. His is a classic kitchen, with a good dose of innovation. Never dull dishes, full taste and attentive service.
Natura – Adro
Dispensa Pani & Vini's gourmet restaurant now shines with its own light. It's called Natura, it has a separate entrance from the tavern that has remained in activity, but follows a different route. Chef Marco Acquaroli is very good at interpreting local tradition in a contemporary way, as in creating new dishes, especially vegetables. You "fish" very well from a large cellar.
Food – Brescia
The pleasure of taste and the desire to experiment, not only on leavened but also on vegetables, ice cream, even coffee. The meeting between Cesare Rizzini, master ice-cream maker and leaven-maker with Michele Valotti, body and soul of the Madia di Brione, has brought valuable fruits to 360 °. In this small place, it is worth tasting practically everything: from fermented in pot to focaccia with incredible combinations
Dina – Gussago
The surprise of 2018: novelty of the year both for the Espresso Guide and for Identità Golose. Chef Alberto Gipponi is not afraid to dare in an original restaurant – where each room is different from the other – and plays on a kitchen of obvious Botturian inspiration (even in the names of the dishes). Good ideas are not lacking, see Agretti and spaghetti or the Lamb in the mouth of the wolf. Definitely worth trying.
The Ancient Door – Brescia
the best classic restaurant in the city – inside a period building – is that of the young chef-patron Augusto Valzelli. After the starry experience at the Imperia Agrodolce, she returned home to propose her author's kitchen, which has the most loved subject in the fish. Menu where the raw are never banal and the flavors of the world are explored, without losing the Mediterranean character.
Poison – Brescia
Frescoed ceilings, damask walls, gilded mirrors, fireplaces, fragrant flowers everywhere: a spectacular living room on the first floor of Palazzo Martinoni, right in the center. As soon as it opens, it intends to conquer the Brescians (and not only) from breakfast until late at night with a complete offer, with particular attention to pastry and dinner. A visit is mandatory, if only for the unique scenery.
This recipe has already been read 202 times!