Courtesy of SanBrite
SanBrite
The Cut· research-verified, not yet visited
Riccardo Gaspari and Ludovica Rubbini's one-Michelin-star (plus the Green Star for sustainability). Ten tables in recycled wood, and the food comes from their own farm.
Località Alverà, ten minutes from the centre. Gaspari was a champion skier, then a cheesemaker, then trained under Massimo Bottura at Osteria Francescana before opening this in 2017. The dinner opens with butter: actual mountains of his father's whipped butter, ferried out on trays, served with bread that locals drive in for. Then the Herbarium: a raw taste of berries, leaves, fermented bits, dried fish that becomes the alphabet of everything coming. The mountain-pine spaghetti is the dish. The milk-and-larch-bud gelato finishes it. Bookings open one month ahead. Take the waitlist if needed.
- Price — €€€€
- Order — the full tasting menu · their own cheese
- Michelin — 1
- book ahead
- Località Alverà
- 1 Michelin + Green Star
- Book a month out
From the HALA guide, reviewed August 2026.
No member reviews yet — the first name on the record gets to set the tone.