The story of this venue is inextricably linked to the Donei family. Paolo, chef and owner (that would be the fourth generation) got his passion for cooking from his mother and his resourcefulness from his father. He’s traveled a lot since he was a kid, both in Italy and abroad, and he has worked with great masters, had some priceless experiences and refined his techniques.
In the development of his food offer he never betrayed his territory, nor the belief that his recipes should talk about the mountains through the products of those farmers that still like and work among those peaks.
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