Cantina Bivio euro_symbol

Why going there

As for Bistrot Bivio, Erio Galli is the one who manages the family’s restaurant; with the Cantina Bivio he gave way and consolidated an innovative idea for the traditional restaurant. Cantina Bivio was intended as a reserved and quiet spot compared to the Bistrot, its cuisine is made with rich raw materials difficult to find in Livigno, for example: the fresh live lobster,the Patanegra or the fois gras. The menu is seasonal: appetizers with slices of flamed porcini and cherry tomatoes, crispy polenta with lard, asparagus ravioli with Bitto cheese fondue and Norcia’s black truffle, ‘Sforzato’ style venison saddle with polenta, chestnuts, currant and cabbage. To end there is a sacher cannolo, biscuit, mousse and chocolate fondue with fresh raspberries. The wine list contains 200 local and non local labels. The restaurant also displays empty wine bottles with the guest’s signature on them as memorabilia of a special evening.