I migliori ristorantinella città Mezzano della Trento

18/08/2025: Trentino always offers wonderful surprises. Just a couple of kilometers from Fiera di Primiero, I recommend a tasty and fun stop. A sensory journey for the senses, both smell and taste. In Mezzano, there's an artist who delights in inspiring emotions with his unique and rare cured meats. He makes them himself, rediscovering ancient traditions and giving voice to the aromas and flavors of the region. Macelleria Bonat is worth more than a visit, as long as you're not in a hurry. Luigi Valline isn't looking for tourists, but for travelers who still have a taste for discovery. Before you taste his delicacies, made with quality ingredients and ancient techniques that don't involve the use of chemicals, you'll have to listen to the "spiegone," as Luigi, a speaker, photographer, musician, and much more, calls it. The "explogone" helps you understand how the lonzetta with wild mint and stevia is made, as well as the guanciale with wild oregano or the speck with BioNoc' beer (another Mezzano excellence, gold and bronze medalist at the 2024 World Beer Championships in Barcelona). A separate chapter is deserved by the mortandela, the ancestor of mortadella, brought back to life and combined with the chef's expertise. We met Luigi and his wife Simonetta thanks to Valerio's guide, but if you want to spend 40 minutes tasting and full of curiosity, it's definitely worth it. In Palermo dialect, we would have summed it up as "U miegghiu" (literally, "I'll migghiu").

08/08/2025: A place where you can truly find a blend of research and tradition. The good Luigi is the story of a lifetime spent trying to explain his discoveries. I assure you, his "baptism" offers a blend of flavors and emotions. A must-try.

07/08/2025: Twenty of us dined at Lozen restaurant, recommended by friends who are regulars. The place is very charming and elegant. It was packed; we hadn't booked, so we found one of the last two tables left. The menu isn't predictable: it features not only classic traditional dishes but also more sophisticated and gourmet options. We had a roast chicken and a fillet of heifer, accompanied by French fries, porcini mushrooms, and a truly exceptional breaded and fried sage. For dessert, a Mochena braid, which pleasantly surprised us. The staff who served us (Margherita and Sara, I think) were very friendly and pleasant. We also met the owner, Elisa, who wanders around the tables to chat discreetly and very pleasantly with the customers. The prices are good, considering we dined there and had a great time! We'll definitely be back!

25/07/2025: Positive experience, you experience a good, relaxing and welcoming atmosphere, even with our dog. The cuisine is refined, it's a place I recommend!

17/05/2025: Day-old pastries sold at full price

09/04/2025: Mandatory stop before reaching San Martino di Castrozza. The Lucian pastry shop is really nice and welcoming, convenient to stop even if you are passing through. Once inside, I immediately saw a counter full of desserts and baked goods that were truly inviting, so much so that I would have tried everything. The staff is really kind and well trained. You can see that there is passion and quality behind so much work. The brioches we tried were fantastic, risen to perfection, tasty and unique. I will definitely come back when I'm in these areas!