Teléfono: +39342990171
Dirección: Via Saroch 496/E, Livigno, Italy, 23030, LIVIGNO
Ciudad: LIVIGNO
Platos: 4
Reseñas: 253
Sitio Web: https://www.lacsalin.com/it/stua-da-legn-alta-cucina-naturale
"As guest of the Lac Salin Hotel in Livigno, we opted for the B&B solution. We had dinner at La Stua de Legn restaurant for four nights. It is a room with few tables immersed in the wooden stube: it is a quiet place that gives you a pleasant feeling of warm welcome. The table is perfectly set and the staff is kind and very professional. Each dish is currently made (is maid at the moment) by the chef, according to the choice made. For appetizers we tasted: Traditional cold cuts platter and Sciatt from our mountains , where bresaola plays the part (role) of the king: excellent. For the first course we tried: Ricotta and spinach dumplings with fresh tomato and Bitto mature cheese , Risotto with seared octopus and lemon radish foam and black lemon , but Classic Pizzoccheri backwheat pasta with cheese cabbage and potatoes flavored with sage was for us the best dish just because it is very difficult to find such dish so well prepared. For the second course, we tasted: Braised beef with Sfurzat red wine sauce with polenta and mushrooms ,a pleasant and very full-bodied dish and Pork capocollo with Valtellina 's apple, chestnut puree Grotta cheese foam , an excellent local plate, like Beef fillet with black winter truffle roasted artichokes with mountain thyme pumpkin ; we haven 'nt enjoied Sirloin of venison with juniper Cugna ' celeriac creamand netties . The cuts of fruit that we ate every night, were very tasty. The cuisine is tasty and light. The chef is very capable and can aspire to the Michelin star."
Menú - 4 opciones
Todos los precios son estimados.
Ravioles
Ravioles rellenos de queso ricotta y espinacas servidos con salsa de tomate y parmesano.
Luke
Back at the house; I confirm quality and service after several years! Advised
Dirección
Reseñas
jannef2024
We got the Fondue Beef Bourguignon really good beef and cozy way to share dinner. We recommend this place
Andrea
I've been going back for years for the burguignonne and I'm always satisfied. Warm environment and friendly staff. I'll be back
mermod
Impeccable welcome. Head waiter and head chef at the top! Beautiful address in Livigno. Thank you for this wonderful evening. to redo
Culture62042339256
If I die tomorrow or tomorrow or tonight and my last meal was here I would be pretty happy with this fact. Fantastic service, tasty food, brilliant margaritas
Lego
Location intima, molto carina, tutta in legno e pulita.. pochi tavoli.. cibo buono e ben presentato, ovviamente porzioni gourmet, prezzi in linea, alti ma giustificati
a
Unforgettable experience, impeccable food and service! A special thank you goes to Francesco and chef Antonio for having cooked and entertained us! Ps: our greatest satisfaction is your best reward!!! See you soon
13pino
Abbiamo cenato veramente bene, fondue bourguignonne ottima, la carne tenerissima accompagnata da ottime salse, patatine e insalata, ottima anche la polenta con brasato, una buona scelta di vini, anche i dessert meritano, personale disponibile e molto simpatico, la sala dove abbiamo cenato veramente carina, pienamente soddisfatto
John
Fantastic fondue dinner! The restaurant is beautifully decorated in wood-panel alpine style. Seven of us enjoyed a delicious fondue dinner with salmon, beef and veal. Generous side serves of French fries, sauces and salad. Our waiter Francesco was a consummate professional and did a wonderful job making sure we enjoyed our meal. Highly recommended
giovanni
As guest of the Lac Salin Hotel in Livigno, we opted for the B&B solution. We had dinner at La Stua de Legn restaurant for four nights. It is a room with few tables immersed in the wooden stube: it is a quiet place that gives you a pleasant feeling of warm welcome. The table is perfectly set and the staff is kind and very professional. Each dish is currently made (is maid at the moment) by the chef, according to the choice made. For appetizers we tasted: Traditional cold cuts platter and Sciatt from our mountains , where bresaola plays the part (role) of the king: excellent. For the first course we tried: Ricotta and spinach dumplings with fresh tomato and Bitto mature cheese , Risotto with...
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