Read the reviewA seventeenth-century house in the ancient village of Gussago. Here there is an inn run by Stefano Pazzaglia and his wife Resi Martinotti. He is a careful researcher of small local excellences and his attention is reflected in the kitchen. Raw materials, such as Bergamo's "giant" sheep from Lake Endine or fish from Lake Iseo, are an expression of this philosophy. And the dishes often pay homage to tradition: space then for long cooking, with boned pork shoulder and sweet and sour vegetables. Then the offal or sheep ragout, the autumn spit and, for "lake" palates, the char fillet with pea cream. The selection of local wines and cheeses is also good.
Read the reviewThe 17th century house with the vaulted ceiling houses two rooms and a veranda. Faithful old and recent sit with pleasure in a tavern that keeps the flag of Franciacorta and Brescia cuisine high. In the kitchen there is the expert Resi Martinotti who knows how to treat Iseo fish like the giant sheep of Lake Endine, prepare the typical spit in autumn like fresh pasta with meat sauce. The cellar is discreet, while the warm service is directed by the good owner Stefano Pazzaglia.
