The banner is the same as always. The restaurant, on the other hand, changed in its form and substance. After taking over his old family’s trattoria, Andrea Stella stepped up its game and put tradition aside to create his own dishes. Still, he grew up among these walls and fell in love with cooking assisting his aunt Libera at the stoves, so he never really betrayed his past. With the vegetables he plays home court, growing them in a flourishing garden a few steps from the restaurant, a precious source of flowers and aromatic herbs as well. Meats and cheeses come from small, trusted suppliers.
Bellunese, classe 1972, è giornalista freelance e da un decennio collabora con diverse testate enogastronomiche venete e nazionali. Dirige il web magazine dolomitireview.com
