Enoteca Boivin In Levico terme

La pasión y el cuidado por lo que hacen en la cocina es evidente en cada plato, ya sea un plato principal perfectamente cocinado de cerdo o conejo, o un primo de pasta con alcachofa, o un entrante de ensalada de alcachofa. Por no hablar de los postres: probamos cuatro (dos para llevar) , con un "bunet" (un caramelo de crema de chocolate estilo Piamonte) uno de los mejores que he probado (y he probado bastantes) y una crostata de mandarina (tarta) particularmente intensa pero ligera como el aire. Tuvimos un almuerzo maravilloso en Boivin. En el pasado (lejano), la decepción había sido el servicio lento y distraído, pero en esta ocasión todo fue sin problemas. Los precios son justos por la calidad (no solo la ejecución, sino también los ingredientes eran de primera categoría). La habitación es acogedora.

Ottima trattoria con piatti della tradizione rivisitati. Abbiamo ordinato i due antipasti fuori menu'; insalata di carciofi e torta salata ai carciofi, entrambi speciali. A seguire una pasta artigianale di grano saraceno e la trota con verdure di stagione. Il locale avrebbe forse bisogno di una ristrutturazione ma la qualita' della cucina e la gentilezza del servizio compensano.

Slow food restaurant straight out of a picture book Levico Terme is a historic spa town with thermal baths in the Brenta Valley where the charm of the last century has remained alive. The Levico and Caldonazzo lakes make the picturesque mountain village one of the most famous year-round excursion destinations in the Alpine region. The award-winning Boivin restaurant is located in the center of the old town, just a few steps away from the church square. It is hidden behind an old wooden door in the vaulted cellar of a historic hotel building. If you don't go there specifically, you'll probably walk past it. Only an inconspicuous stone plaque indicating that the restaurant is a member of the Association of Excellent Italian Trattoria and the red metal sign of the Michelin Guide signal that first-class cuisine is offered here. We visited Boivin based on the recommendation in the Slow Food Guide Osterie d'Italie 2022 and were not disappointed. The rustic, nostalgic guest rooms in the vaulted cellar are an insider tip among gourmets and fans of the slow food kitchen philosophy. The small, frequently changing menu is determined by the seasonal availability of fresh regional products. We had a sensational porcini mushroom plate as a starter: super fresh, huge mushrooms that were grilled, baked and served as a raw salad with rocket and parmesan - an incredible variety of flavors. The apple bread pudding with Robiola and Treviso radicchio as well as the baked stuffed zucchini flowers also impressed with their pure taste. The fine homemade tagliatelle with milk veal ragout also tasted exceptionally good. At the end of this special culinary experience, we were just able to share a dessert: the Piedmontese specialty Bunet, a pudding made from cocoa and amaretti with cream, tasted intense and the portion size was easily enough for two people. Also worth mentioning is the exceptionally friendly, German-speaking service and the music selection, which is perfect for our taste. Conclusion: Once again we experienced an exceptional culinary evening thanks to a slow food recommendation.

Quick lunch in the center of Levico, cellar-style environment, attention to detail, well heated, pleasant, friendly waiters, the portions of the first courses could be a little more generous, the first course based on Pasta, potatoes and cabbage was sublime.

Let's start by saying that we specifically went to this restaurant, intrigued by the reviews which do not always reflect our personal experiences. However, I must say that 5 stars are too few for us... We had not booked and there would not have been room if by chance a family of three had not canceled a moment before our arrival. I'll start with the environment, truly welcoming. It feels like entering a (large) private tavern rather than a public establishment. The warm atmosphere, the soft lights, the ethnic objects hanging on the walls and the division into various not very large rooms enhance this sensation. Staff who are truly both professional and friendly (it's not easy to combine the two). After a short while of sitting down, some homemade bread with a chickpea-based mousse arrived. both excellent. We took fettuccine with tomato sauce for the little girl, an appetizer, spiced pumpkin flan with robiola and hazelnut foam, very good and tasty, and a first course, ravioli with cheese, pepper and crispy Jerusalem artichoke which seem easy but are actually a tricky dish. All the flavors were very balanced and you could taste both the cheese and the pepper. the Jerusalem artichoke was quite neutral but provided crunch and went very well with the other flavours. Highly recommended. Followed by rabbit roll, celeriac and potato polenta and Trentino-style cod, these are also two amazing dishes. To finish, 2 desserts, a perfect tenerina (my wife is a tenerina expert as well as a great lover) and a cinnamon semifreddo with plums... which was the icing on the cake of my dinner. Never eaten in my life but absolutely worth trying again as the mix of flavors creates a sublime effect in the mouth for me. We will definitely be back.

We enjoyed chef Riccardo's cuisine on the first evening of 2025 and it was a very pleasant start... savoring the dishes you understand the title of Oste 2024... absolutely deserved!!!! I add a compliment to the staff... welcoming, helpful and very knowledgeable also regarding the pairing of wines and grappa! We can't wait to return!!!! Good work and a big THANK YOU

Lovely little place, with a welcoming and warm atmosphere. The cuisine struck us with its balance and ability to enhance the ingredients, in season and with an abundant vegetable content. It was a pleasure to see the chef going around the tables clearing the table together with the other waiters. It is clear that at the base there is a very clear idea, anchored to the land, the lake and the territory. Not trend-compliant.

Beautiful traditional restaurant and cuisine of the highest level, a delicious lunch until the last taste. Good, soft salted meat that melts in your mouth. Guinea fowl roll stuffed with dried fruit and carrot and ginger sauce with a side of seasonal vegetables, all perfectly harmonized and "round". Not least the rabbit meat (meat not particularly liked by my wife but she was amazed by the dish which, according to her, was difficult to replicate). We finished our lunch with 2 desserts that we greatly appreciated: tenerina cake (as good as mine) and a cinnamon semifreddo. A great lunch!

Compliments for the location, the dining room staff and the kitchen

Good place for imaginative Trentino cuisine. I would recommend it both for the dishes and for the attentive and friendly service. Despite the goodness of the dishes, some, in particular the pork Tomahawk, mixed vegetables and plum sauce slightly influenced only by the plums, but nothing exciting. I understand that it's a matter of taste, I would have liked more push. Praise you have sweets. I repeat, I recommend it, obviously when faced with certain abilities you want the best. The wine is excellent.