Sedicesimo Secolo

Situated in a small hamlet amid the fields of the Lower Po valley, this restaurant occupies the charming, former brick-vaulted stables of a beautiful historic complex that includes an old palazzo. In contrast to the setting, chef Simone Breda prepares creative, elaborate and modern meat and fish dishes (sometimes using meat and fish in the same dish), with the occasional use of typical local ingredients.

A dining room built into former stables

• The restaurant sits inside an older complex in the Lower Po valley, using brick vaults and historic architecture as a counterpoint to modern plates.

Modern cooking with deliberate friction

• The menu leans creative and contemporary, with elaborate compositions and a willingness to put meat and fish on the same plate when it makes sense.

Temporarily closed

• The restaurant is currently marked as temporarily closed on its own site.

Signature ingredients and signatures

• Small producer produce from the Brescia and Bergamo area: A pantry built around local supply lines, used to keep the cooking anchored in the territory even when the techniques are modern.
• Seasonal vegetables and herbs: Treated as primary flavours, not garnish, used for broths, reductions and clean, bitter notes.
• Meat and fish in dialogue: Creative plates that sometimes pair land and sea in a single course, aiming for contrast rather than comfort.
• Deep stocks and sauces: Classical structure, with contemporary intensity, the kind of cooking where the sauce does the heavy lifting.

Tasting Menus

• 7 Portate (7 courses): €105
• 5 Portate (5 courses): €90

A La Carte

• Seppia sporca e piselli: €30
• Crudo e cotto di vitello, gambero rosa e morchelle: €32
• Astice, cavolo cappuccio, oca, Bbq alle fragole: €40

Wine Tastings

• Degustazione Vini (3 glasses): €45
• Degustazione Vini (5 glasses): €60