Osteria Storica Morelli In Pergine valsugana

Everything delicious! Local gastronomy, “slow food” with a focus on artisanal products!

Il nostro giudizio è neutro, non ci siamo trovati “ne’ bene ne’ male”: servizio al tavolo lento rispetto al numero di clienti seduti ma il personale era cordiale, alcuni piatti buoni altri meno, scarsa scelta dei piatti nel menù e loro variazione, porzioni ridotte dei piatti senza proposte elaborate con prezzi medio-alti.

Typical place, retro atmosphere, spectacular food, worth trying again for lunch to get to know the other dishes they cook.

Excellent food and quality raw materials. In the room it feels like taking a dive into the past, a truly characteristic and well-kept place.

A 25-minute drive from Trento is the small town of Canezza, home to the Mocheni language minority, in the Sugan Valley. In this small town there is this wonderful restaurant, which works with selected regional products, which you can taste in every dish. The traditional cuisine relies on its high-quality ingredients and loving preparation. Among other things, we had gnocchi made from corn polenta and risotto with porcini mushrooms. For dessert you should try the rosada, a wonderful milk cream with pine honey. The game dishes are also recommended. The wines are select and surprising and were good accompaniments to the meal. The hosts were warmly resilient and it was a great evening.

Osteria with high quality products all coming from selected local producers. The dishes well made. We have an appetizer of local cheeses, a plate of fresh fried porcini mushrooms which alone made it worth going there. Risotto with porcini mushrooms and selection of sorbets. We will absolutely be back. The prices, given the quality and refinement of the products, are slightly above average, but it is a price that can be afforded once in a while.

The menu is certainly not cheap but worth all the money spent. Dinner for two with a welcome from the kitchen (courgette soup with ricotta) as an appetizer, a platter for two of local cold cuts, a mushroom cream with fresh pasta and raviloni as a first course, both exquisite, a rabbit roll divided for two, two desserts , an excellent lagrain and a grappa. By the end of it all, my wife and I were full but not at all burdened. To remember and return.

Extraordinary menu, boss puts a lot of effort into humor and character. Price-performance ratio very good. Food terrific.

Absolutely worth a visit. The multi-course menus are always true artistic creations made from seasonal and local ingredients. Even the drinks come from small local suppliers. Or the oils and spices used. Ingredients are often processed that you might initially think are neither edible nor edible. Pine cones from the surrounding mountains and stuff like that. Or parts of the vegetable plant that you throw away in everyday life. Simply a real experience that you should just get involved in. Last time there was someone at the next table with certain food intolerances and the menu was adjusted, which is probably not a problem because everything is freshly prepared. Price performance is also completely right there. It's a little more expensive than elsewhere, but it's simply fantastic. The restaurant impresses with its historic interior and the beautiful old building. You have to do it once.

Un posto un po' nascosto che sa di altri tempi... che non ti aspetti... dove innovazione e tradizione si incontrano e si uniscono in piatti semplici ma dal gusto inaspettato... siamo stati qui per il compleanno del mio compagno... abbiamo assaggiato dalle tagliatelle alle lumache locali al gelato ai porcini con due gocce di olio... materia prima buona (vino con uve antiche) e ricercata erbe di campo e ingredienti a km 0! Unico cameriere che è anche il proprietario che ti spiega con amore e cura i suoi prodotti.