La Trota

Before entering this restaurant, stop for a moment to admire the crystal-clear waters of the Santa Susanna canal which runs opposite the building. La Trota has revolutionised and raised the standard of cooking freshwater fish, elevating it to the level of other produce traditionally considered to be more refined. At this restaurant, the Serva brothers, ably assisted by their respective children, showcase ingredients such as trout, tench, freshwater crayfish, pike and catfish, which are sourced from the clean waters nearby and which feature on the menu alongside a few meat dishes. They also make good use of wild herbs – guests are given an extract of these to take home, which they can use to make a warm herbal tea or a cool drink. There’s also an excellent choice of wine to accompany your meal, plus a surprising selection of cognacs and liqueurs. In fine weather, guests have the option of dining on the small wooden bridge spanning the canal. The restaurant celebrates its 60th anniversary in 2023.

A Focus on Local Ingredients

• La Trota emphasizes the use of locally sourced ingredients, showcasing the flavors of the surrounding region in their dishes.

Unique Tasting Menus

• The restaurant offers innovative tasting menus that change seasonally, allowing guests to experience a variety of flavors and presentations.

Scenic Location

• Situated in the picturesque town of Rivodutri, La Trota provides diners with stunning views of the natural landscape, enhancing the overall dining experience.

Signature Ingredients

• Trout (La Trota): The restaurant's namesake and core element of its lake-cuisine philosophy; sourced from local freshwater waters around Rivodutri; prepared in multiple forms to showcase delicate texture and mineral-forward flavors that define the house style.
• Eel: A traditional freshwater specialty favored by the early generations of La Trota; prized for its silky texture and rich fat, used to create nuanced courses that celebrate the lake's biodiversity.
• Perch (Persico): A staple of the menu, offering firm, bright flesh that contributes to refined dishes with crisp textures and subtle sweetness.
• Carp (Carpa): A robust freshwater fish used to build depth in broths and main courses, reflecting the restaurant's focus on lake-cuisine.
• Tench (Tinca): Highlighted by dishes like Zuppa di tinca (tench soup); emblematic of the restaurant's careful handling of delicate freshwater flavors and commitment to traditional species.
• River shrimp (Gamberi di fiume): Featured in pasta such as Spaghetti, gamberi di fiume e uova di salmerino; adds a briny, riverine sweetness that complements the fish-forward menu.
• Char roe (Uova di salmerino): A distinctive finishing note in seafood dishes, lending a luxurious, caviar-like texture and aroma that enhances the overall tasting experience.
• Pine needles (Aghi di pino): An uncommon, foraged aromatic used in Fagottini di coppa, finocchio, aghi di pino; provides a resinous, piney perfume that brightens delicate seafood profiles.