Occupying a 17C palazzo in the village centre, this restaurant showcases regional cuisine in all its glory. Specialities include agnolotti (stuffed pasta) served in three traditional ways (plain, cooked in wine, or with a meat sauce), boiled tongue, and local hazelnut semifreddo with chocolate fondant, all accompanied by wines chosen from an extensive wine list. Added attractions are the open fire in winter, an attractive outdoor space for summer dining, and a few comfortable guestrooms to the rear.