La Piöda euro_symbol

Why going there

There is an open kitchen in the middle of the main dining area to show the care used when preparing the dishes: the dining area offers a very accurate service in an elegant and romantic atmosphere. La Piöda opened in 1989 by the Cola family, Marco Cola manages it today; he is the patron who welcomes his guests in this restaurant built from a meticulous renovation of an old barn. The name comes from the soapstone rock used in the past to build roofs, today the same stone is employed for certain types of cooking: in this specific case they offer a selection of five different meat cuts the client can cook directly at the table.Hotel guests can also choose the a la carte menu. Chef Goran (has been working for the family for 20 year) he prepares the classic first plates typical of the Valtellina: venison saddle, deer filet with porcini mushrooms, chestnuts and truffle, apple fritters and saraceno wheat cake. The wine list offers a wide selection from Valtellina