Due Colombe

At this restaurant, the chef’s highly creative approach does not ignore his culinary roots, resulting in a successful reinterpretation of local peasant traditions and top-quality cuisine. Our inspectors highly recommended making your way to this thousand-year-old hamlet, where you dine in a deconsecrated church under a brick-vaulted ceiling. The fine cuisine celebrated here includes historic dishes that have become classic favourites, which can be chosen from the three tasting menus. A good example is the beef cooked with olive oil and served with polenta: “Nonna” Elvira made this dish in the post-war period and her grandson Stefano follows the same recipe today. The menu also includes a few fish dishes, while wine-enthusiasts shouldn’t hesitate to ask sommelier Federica for her recommendations – they won’t regret it!

• The dining room sits inside an old hay barn, with stone walls and exposed beams that keep the mood intimate.
• A family story is embedded in the menu, the beef with olive oil and polenta is traced back to "Nonna" Elvira and repeated in the present kitchen.
• The restaurant runs three tasting menus, and the sommelier, Federica, is singled out for guiding wine choices in a region built on Franciacorta.

• Beef, cooked with olive oil, the restaurant's most cited classic.
• Olive oil, not just seasoning but a defining cooking medium in the historic beef dish.
• Polenta, a local staple served alongside the beef.
• Fish and seafood, a smaller but present strand alongside the meat-forward classics.

Three tasting menus that balance local, historic favorites with a more creative streak, served in a rustic, intimate dining room set inside an old hay barn in the Franciacorta region. A signature reference point is beef cooked with olive oil and served with polenta, a family recipe carried forward. Fish appears alongside the meat-led classics, and the wine program is a major part of the experience.