In Asolo, the small town loved by Robert Browning, Ernest Hemingway and Freya Stark, the Baggio family welcomes each guest with great warmth and professionalism in an ancient 18th-century inn, now transformed into a charming restaurant with delightful shabby chic details.
Since 2010 the Locanda has been the reign of chef Nino Baggio, a life spent in the world of hospitality, first at his family hotel in S. Zenone degli Ezzelini, then at the Ca’ Derton restaurant in Asolo. Combining in a unique and personal way the culinary art learned from an early age, thanks to the love for cooking inherited from his beloved grandmother, with the techniques mastered in years of passionate experimentation, Nino has been able to stand out for a gourmet cuisine that superbly enhances local products.
His wife Antonietta, with the help of her children, follows every other aspect of the restaurant, caring for each detail with her magic touch. The restaurant’s rooms, furnished in a rustic style, are, in fact, pleasantly warm up by objects inspired by the family history that Antonietta loves to buy at the Asolo antique market, celebrating each season with ever new decorations.
Nino, a Slow Food member since 1986, focuses on the best ingredients from local Presidia, such as Morlacco cheese and Alpago lamb, or provided by his trusted suppliers to whom he commissions special homemade cured meats and dairy products. His traditional cuisine limits the use of fats and salt and everything is freshly prepared, from bread to pastry, innovating, day after day, perfumes and condiments. Each dish, therefore, adapts to modern nutritional and life needs without failing to maintain the tasty flavors “of the past”.
The wine cellar is very well stocked, with over 1000 international labels, many of which are from important vintages, as well as a careful selection of the best wines of Veneto.
For lunch or dinner, book a table for two in the romantic veranda room and let yourself be pampered by that special atmosphere made of centuries-old traditions and solid family values.
Given his passion for experimentation and new flavors, Nino loves to change the menu often but there are dishes that his loyal clientele has “forced” him to keep, exactly the same, over the years such as the veal cheek braised in Amarone wine, the piglet cooked at low temperature and the coffee and cream parfait with rasentin di grappa… Are you curious to taste them?