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Flan di Bettelmatt… Chef Marco Sacco Piccolo Lago @ristorantepiccololago

Per il Menu “Né carne né pesce”: Flan di Bettelmatt mostarda di pere, mirtilli, sedano rapa Piatto signature dello Chef Marco Sacco, rappresenta la Storia del Piccolo Lago Piccolo Lago Via Filippo Turati, 87 Verbania T: +39 0323 586 792 Guarda il reportage completo in Convivium: 👉 https://www.convivium.club/reportage/convivium/piemonte/novara/piccolo-lago Scopri la Guida Convivium 👉 https://www.convivium.club/ Iscriviti al canale di Convivium! @ConviviumReportage

D'La Picocarda - Crocera di Barge (CN)











The D'La Picocarda restaurant, located in a beautifully restored farmhouse with character, takes its name from the dialectal pendulum, the symbol of the restaurant, which is frescoed on the exterior walls.

The interior is warm and atmospheric, like a real "Relais de Campagne".

You are greeted in a well-kept reception area with terracotta floors and carpets, solid wood furniture and vaulted ceilings with exposed brick.
A first dining room with fireplace is almost an antechamber to the magnificent veranda room.

Note the antique terracotta floors, the frescoed half columns and the entire side wall in mountain boiserie.

The bright main room with veranda, overlooking the outdoor garden and the breathtaking panorama of the Alps on the horizon, plays with the warm tones of the wood.

There is also a third dining room with antique terracotta floors, painted wooden doors, frescoed half-columns and red ceramic hanging chandeliers that descend on the tables, and of course there is also a fresh dehors that can be used well during the summer season.


Convivium loves the restaurant D'la Picocarda for many reasons: it is a real Relais de Campagne, you can breathe a wonderful atmosphere (you can see and "feel" when cooking is love...), and the family that works, united and hardworking, is made up of people who are as shy and modest as they are willing and motivated.

Alessandro and Andrea Picotti in the kitchen are the creators of very varied and balanced fish and meat dishes, worthy of the best gourmet restaurants.












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