I Panigacci In Valganna

This restaurant has become quite famous, not only for its anigacci, those flat breads cooked over an open fire, which resemble a cross between a piadina and a savory pancake—exceptionally delicious—but also for the quality of the meat and the wide selection. As far as I'm concerned, the rating can only be overwhelmingly positive: the place is welcoming, the service is family-like, and the quality of the dishes is exceptional (I recommend the panigacci with melted parmesan and olive oil, and the wagyu Florentine steak). I didn't give it a 5-star rating only because, after visiting so many places in the province, especially for meat, I think the prices for the cuts tend to be high compared to the overall offering. But aside from that, I absolutely recommend stopping by if you're in the area.

The place is welcoming, and the panigacci I ate are identical to the famous ones prepared and served with various toppings in Lunigiana.

Typical restaurant with a great traditional charm

Professional staff! Excellent food! Surrounded by greenery! Unique tranquility!!! Must do again! Congratulations guys!

Excellent food; we had tagliatelle with ragù and rib-eye steak. Great atmosphere; we went with my partner and our big dog, who was very welcome!

A wonderful experience. Very good meat and a lovely rustic restaurant. We'll be back.

Nice place but was overcrowded and the food food an hour to come.

First time at Panigacci and I loved it. It's a breath of fresh air, far from the city heat. Both indoor and outdoor tables offer beautiful views of the Alps and Prealps. The fireplace is lit to cook the famous panigacci, delicious, served with good-quality cheeses and cured meats. There were three of us, and we ordered a rib-eye steak, a fillet steak, and polenta with wild boar. All three dishes were delicious. The service was friendly and helpful. The bill was reasonable. Well done. We'll be back!

Come da titolo. Ritorno poiché la carne mi era comunque piaciuta la prima volta. Accoglienza nella media. Menù sempre uguale. Antipasti validi con salumi e gli emiliani Panigacci. Carni sempre molto valide, cottura a vista in un grande camino. Peccato che le carni appena cucinate non vengono impiantate subito dopo la cottura ma vengono trasportate in cucina. Per questa motivazione le carni prevengono raffreddate in tavola. È pur vero che viene portata una pietra ollare calda per mantenere la temperatura ma io reputo la cosa poco efficace. Validi i dolci fatti in casa. Prezzi finali intorno i 40/60 euro a testa oltre il bere. Servizio cordiale. Una esperienza più che sufficiente.

Ottimo ristorante in cui mangiare delle carni particolari e cotte alla perfezione. Personale e atmosfera accoglienti per una bella serata in cui sentirsi a proprio agio! Prezzi corretti rispetto a quanto e proposto e servito. Assolutamente raccomandato.