Locanda San Lorenzo In Puos d'alpago

Truly high quality lunch, with supreme service and welcome. Reduced waiting times between one course and another. Worth the star. Super recommended.

When I return to my homelands I often find myself at a mental crossroads: do I go back to eating in the restaurants of my childhood or try something new? This time, after a lunch at the Da Gigetto Restaurant (Miane), I decided to try a new one that really inspired me. So, after a bit of relaxation - and some toasts - at Poggio Pagnan (Mel), I went to the Michelin Star Locanda San Lorenzo in Puos d'Alpago. It is a restaurant of great historical importance, open for more than 120 years and with a highly respectable gastronomic journey. Since it opened, it has always been managed by the same family who, to this day, sees the latest generation carrying forward this restaurant which blends history, territory and innovation with pride, quality and attention. In the kitchen, in fact, we find Damiano Dal Farra, great-grandson of the founder. The first "hurdle" was the choice of the menu. I was really undecided between the two tasting itineraries and the menu. The second choice won which led me to taste venison dishes and, thanks to the advice and kindness of the room, to also discover a first course based on rabbit which I define without a doubt as SUBLIME; but let's go in order. The venue is elegant, well-kept and refined. Welcoming and warm. The placemat that welcomes the guest has an English aesthetic flavour. The staff is welcoming, competent, cheerful, helpful and, with naturalness and elegance, knows how to immediately put diners at ease. I decided to accompany the courses I chose with two different glasses of wine that the sommelier recommended to me. I started with a winery that I adore and which is difficult to find in the taproom - Marisa Cuomo - and then continued, with the second course, with a red wine that I had never tasted - Camplazens. Wines that paired well with the dishes chosen and which, honestly, really have an excellent quality/price ratio by the glass. And now the dishes… After a welcome that already foreshadowed the great capabilities of the kitchen, I started with a venison steak, hazelnuts, balsamic strawberries and foie gras crème brulée. In addition to the wonderful aesthetics of the dish, on the palate each flavor was truly balanced and stimulated the taste buds. As a first course, the dining room staff recommended Fracasso fusilloni, mountain butter and cacciatora-style farmyard rabbit ragù. I won't hide from you that it was the most exciting dish. It literally blew me away, it was so tasty, balanced and amazing on the palate. I then continued, accompanying it with the red wine I mentioned in the previous lines, with the deer loin flavored with forest smoke, "borsch", sauerkraut and buttermilk. I love when you play with colors that invite and immediately captivate the customer. Here was all this which was the preamble for a truly excellent dish with a great exaltation of the meat used and demonstrating once again the great ability of the chef and his team. To conclude, after a pre-dessert that refreshed and cleansed the mouth, I chose a dessert that blended ingredients that I love very much: coconut namelaka, mint and liquorice sauce and lemongrass ice cream. Imagine the flavors and textures of these foods... everything perfectly found and tasted on the plate. Not to be outdone was also the small pastry shop offered. There is also another aspect that I love and that I have found in every dish I have tasted: the three consistencies. Each dish led the diner to taste both a soft, crunchy and "liquid" part. A characteristic which, combined with the excellent quality of each proposal, the environment and the service, made this dinner truly refined, exquisite and pleasant. Locanda San Lorenzo is worth the trip and it is an experience that I absolutely want to do again.

Finally a starred restaurant that is not just appearance but also a lot of substance, indeed, a refined but very welcoming environment, discreet and very kind staff. Personally I really appreciated the revisitation of dishes and products from Alpago accompanied by an excellent Pinot Noir practically from the place. We will return perhaps in another season to delight ourselves with a new menu that will surely be a real journey through the somewhat lost flavors of these places that I carry in my heart.

Spacious restaurant, really very good, with refined and very particular dishes.

But how good, a place where feeling at home is not enough. Hospitality is at home as is the cuisine with typical dishes and also excellent fish dishes. Regarding the wine list, nothing to say, there is also something for even the most demanding palates, with super prices. Well done. See you soon

beautiful restaurant, wonderful service, innovative menu, and complementary desserts. what more could you ask for!

5 stelle perché è stata un esperienza straordinaria con la degustazione selvaggina.. cervo ,,capriolo anatra lepre .. serata bellissima a coppie. , servizio ottimo, ! Complimenti veramente!!!!

Locanda San Lorenzo is a gastronomic excellence that combines tradition and innovation. Cozy atmosphere, impeccable service and refined dishes prepared with high quality local ingredients. Exceptional selection of wines and attention to detail make every experience unforgettable. Absolutely worth trying… and coming back!

Saltellando tra le alpi lascio Malga Panna nell' innevata Moena e torno nei luoghi di villeggiatura di quand' ero bambino. Da Tambre alla locanda il passo è breve e ritornare a deliziare il palato a suon di agnello credo sia la cosa più ovvia. Ma oggi... anche se tendenzialmente non gradisco i menu' degustazione, mi è' caduto l' occhio sulla selvaggina. Se il capriolo è il cervo erano quasi scontati per la loro straordinaria esecuzione, mi ha lasciato sconcertato l' anatra selvatica. Un anatra lavorata, preparata e cucinata rispettando la particolarità del gusto della selvaggina. Due cotture da ricordare! Gli altri piatti non sono da meno, come del resto i dolci e i vini importanti locali e non. Nel pagare il conto ho notato un libro che ho prontamente acquistato, un libro che ripercorre la storia di questo luogo, che parla di un omaggio a un grande cuoco e che ripercorre la storia con delle ricette. Leggendo questo bel libro mi ha fatto riflettere, apprezzando appieno non solo il cibo, ma quell' atmosfera accogliente piena di estrema passione per il servizio. Il piatto è il cibo sono importanti, ma senza lo staff che ci mette amore, passione e sentimento... anche la migliore pietanza apparirebbe come " una idea vuota". Che dire... Bravi, Bravi, Bravi.

Very nice place, very fresh food and always refined dishes. Not cheap but recommended.