Orterie In Villa di tirano

Dònguri in Japanese means acorn which is the symbol of eternal love and hospitality. In retrospect I would say that it is no coincidence that it is the Orterie logo. Orterie tells of a journey and an idea of ​​cooking, of family and dedication. It seems like you are actually entering the house of Rie and Francesco (chef and dining room, respectively) an entrance that takes you to the middle of Japan or even Friuli (I lost count of the bottles of Gravner - then I discovered that in the cellar you can reach up to those of the 80s!) and many other corners of the world - see also wine list. The question arises spontaneously: what is a Japanese Chef doing who has walked the lines of kitchens in Australia, Canada, Italy and India, alongside chefs like Cannavacciulo and Leemann; Well, what are you doing in Villa di Tirano, or rather, in Stazzona (the hamlet) - 611 registered inhabitants? We'll find out soon. Sitting in the lounge, authentic and essential, together with the other guests, the choice of menu is simple - how much I love the possibility of NOT having to choose: the menu is the same for everyone. Orterie was a very pleasant winter discovery where seasonal vegetables are the protagonists of every dish, essentially at 0 km. Chef Rie's superlative cuisine allows you to taste them as you never would have thought, to find balance and refinement, but also joy and simplicity. A small flight to Japan, without forgetting to be citizens of the world. And so it happens that the Gozen (in Japanese the King's food), on the typical gastronomic tray, has the best crispy beetroot with barbecue sauce I have ever eaten in my life, as well as perfect Arab-style falafel, but also apple paired with vegan cheese lovingly closed in a light batter. We come across velvety soups that recall prunus mume in flower, without limiting themselves to beauty, they are persistent in taste and present in every spoonful in which the hints of beetroot, onion, carrots, puffed rice and sage echo. Orterie is the fusion of the Chef's professional and personal experiences, of knowledge and awareness of the territory that emerges in the Agedashi Tofu with mascarpone fondue: incredible. Orterie is home, hospitality, which touches every aspect of the dinner up to the selection of Capovilla grappas (the corner of my Veneto - as I told you, the one proposed is a truly interesting wine journey) and the wide choice of coffees; it's experimentation and creativity. And in the end we understand why the menu couldn't have been proposed otherwise. We cannot choose individually because the path is a journey into the world and nature, a journey that has very clear roots and a common thread: happiness. It is truly a very successful experience in bringing very different cultures into a difficult and sometimes surly area like that of Valtellina. We'll be back to try it in other seasons, for sure. And we recommend it to you too.

My favorite restaurant, without a doubt

Simply divine from the quality of the food to the wine to the service to the location to the professionalism of the owners.

If you are looking for a new dining experience, at the same time everything is fabulous. Here you can find it!!