I migliori ristoranti in Verbano-cusio-ossola

12/07/2026: Trattoria Vigezzina is practically a true Ossola institution: everyone knows it for its historic fame, the high quality, especially of the meat, and the attention the service gives to each diner is top-notch. Before moving away from Ossola, I was fortunate enough to dine at this restaurant a couple of times, taking away pleasant memories—especially of the chateaubriand, the symbol of Vigezzina and one of the most iconic dishes I've ever eaten. After almost 10 years, I was able to return to Vigezzina, hoping those memories would be confirmed today. And I must say that, despite a few lapses, the food at Vigezzina continues to be good, especially the meat, whose quality is beyond excellent. We only needed to try the tartare to understand: I've rarely eaten meat this good raw. The seasoning was simple and light—it was the quality of the meat that provided the full flavor structure. The grated black truffle on top was very delicate, and perhaps, in a way, better that way, because it wasn't covering the star. For our first course, we had two homemade tagliolini with generous gratings of truffle. The dish wasn't exactly convincing: the pasta was truly delicious, but it was a shame the sauce was so thin, precisely because the truffle's delicacy didn't seem to make its mark on the dish. But redemption wasn't long in coming with the second course: the best beef fillet with green peppercorns I've ever eaten. As a lover of this great Italian classic, I have to try it if it's on the menu. Knowing how prized Vigezzina beef is, our expectations were sky-high: they were exceeded at least 70 times over! A fillet so tender, perfectly rare—and big kudos to the chef for keeping it warm in the center without overcooking the meat, a feat not to be underestimated given its thickness—I don't think I've ever had one. The sauce had a balance that's hard to put into words: needless to say, it was mopped up perfectly, including the extra meat sauce brought on the side. After all this excitement, I admit that dessert dampened the joy of the moment a bit: intrigued by the coconut parfait, I decided to try it, but it wasn't anything special. The coconut wasn't there, the cocoa crumble didn't complement anything else on the plate, and the passion fruit added a bitter touch that didn't complement anything else. A wasted opportunity, a shame. The bread and breadsticks brought to the table are definitely worth mentioning: everything was homemade, and you could taste the care and skill put into it with every bite. The service was top-notch: you felt pampered from start to finish, and there wasn't a single waiter who didn't indulge in a few jokes. It was also nice that the chef came directly to the table to ask how the dinner was going. Despite its fame, the prices of Vigezzina are only slightly higher than current standards, largely justified by the quality of the raw material.

12/07/2026: Food was excellent, service was great and the food was served quickly and beautifully. Great kids menu not in the formal menu. Thank you for the wonderful experience!