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The Guide to Fine Dining Restaurants in Italy and around the world with awards to the young stars

Tradition/Innovation
Trentino Alto Adige

Laurin

ChefUnder40

Manuel Astuto speaks a polychromic language made of flavors and essences, revisiting the classics and starting from the raw material. The fish, delivered every day from Mazara del Vallo; the white truffle from the Langhe area and the summer truffle from Acqualagna; the egg from the farmer’s maso: all of them can be presented in a traditional or international way, as with the ravioli del plinversus the «fair trade» with a hint of Japan: Pork belly, lotus flower root and asparagus.

Then, the tagliatelle, covered in pecorino sauce with a topping of black truffle leaves: the neatness of their flavor is breathtaking.

Chef

Manuel Astuto

Sous-chef

Michael Rabensteiner

Maître

Masashi Yamashita

Contacts

+390471311000

via Laurin, 4
39100 - Bolzano
sito web
info@laurin.it
TAKE ME THERE
Closed
domenica, d'estate aperto domenica sera
Holidays
variabili a gennaio
Average price (wine excluded)
40 euro

Ristorante con camere