Sedicesimo Secolo
Pudiano, Italy
⭐1 Star
The Experience
From Michelin Guide
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.
Unique Things
From Visitor Experiences
A Unique Sensory Journey in Every Course
Sedicesimo Secolo offers a gastronomic experience designed as a unique sensory journey, where each dish is crafted to be an explosion of taste and creativity, setting it apart from typical dining experiences.Not the Usual Brescian Restaurant
The restaurant is recognized for breaking away from traditional Brescian culinary norms, which contributed to it earning a Michelin star in 2018, highlighting its unconventional approach within its regional context.Diverse Culinary Influences
Sedicesimo Secolo’s cuisine is notable for blending Italian, seafood, international, and Mediterranean influences, creating a distinctive menu that stands out among Michelin-starred establishments in Italy.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Sedicesimo Secolo in Pudiano, led by Chef Simone Breda, are deeply tied to local tradition and high-quality products from the Brescia and Bergamo areas. Key ingredients include:
Local seasonal vegetables and herbs: These are carefully selected from small local producers and used to create dishes that balance tradition with contemporary flavors, reflecting the territory's essence.
High-quality meats and fish: Sourced from the region, these proteins are prepared with refined techniques that respect classical recipes while introducing bold, young flavors.
Artisanal cheeses: Regional cheeses are featured to enhance dishes or as part of the cheese course, emphasizing local craftsmanship.
Traditional grains and legumes: Used in primi piatti (first courses), these ingredients connect the cuisine to its historical roots with a modern twist.
These ingredients are significant as they embody the restaurant's philosophy of blending territorial authenticity with creative innovation, producing dishes that are elegant, balanced, and expressive of the local culinary heritage. Chef Breda’s signature dishes often highlight this harmony by combining everyday flavors with unexpected, refined touches, demonstrating respect for classical recipes while introducing decisive, contemporary tastes.
Menu & Pricing
Current Offerings & Prices
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