Locanda San Lorenzo

The Dal Farra family opened this inn way back in 1900, when the current owner-chef Renzo’s grandparents established a simple osteria-style restaurant to provide meals for workers at the nearby mill. In the 1950s, Renzo’s parents took over at the helm, with a Michelin star awarded to the restaurant in 1997. Passion and consistency are the characteristics that have drawn guests to this restaurant for over a century: the cuisine makes full use of regional ingredients in dishes that have occasionally been reinterpreted with a modern twist. Some guests may prefer the modern dining room, although regulars may well choose the more rustic-style room, where two of the tables are laid out right in front of the fireplace. There’s a good selection of wine, plus a few simple guestrooms on the upper floors.

Long-standing Michelin-starred tradition

• Locanda San Lorenzo has held a Michelin star for more than 20 years and continues to hold it today, a rare continuity across generations.

Integrated hotel and restaurant experience

• The starred restaurant is paired with a boutique 3-star hotel on-site, offering intimate rooms, breakfast, and complete hospitality, enabling guests to immerse in the local Alpago experience.

A 120-year, four-generation family legacy

• The Dal Farra family has run Locanda San Lorenzo since 1900, totaling 120 years and four generations of culinary and hospitality history.

Signature Ingredients

• Rabbit in tecia with wild herbs: A seasonal Alpine game dish that showcases foraged herbs and the traditional technique of the region, merging heritage with modern precision.
• Smoked Trout from Lake Santa Croce with caviar and fennel: A lake-origin fish treated with smoking to concentrate delicate flavors, paired with fennel and caviar for a luxurious, bright note.
• Handmade Cjarsons with alpine butter and mountain ricotta: Alpine dumplings that foreground dairy craftsmanship and the terroir through creamy mountain ricotta and butter.
• Venison loin with juniper, polenta, and porcini: Forest game highlighted by juniper aromatics; earthiness from porcini and the comforting polenta, reflecting Alpago terroir.
• Juniper berries: A defining aromatic used across dishes, imprinting piney notes characteristic of the region.
• Porcini mushrooms: Foraged fungi providing deep umami and depth, a signature forest ingredient of the Alpago landscape.