In Asolo, the Baggio family welcomes each guest with warmth and care in an ancient 18th-century inn, today 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. Whilst his wife Antonietta, with the help of her children, follows every other aspect of the restaurant, caring for each detail with her magic touch.
It is in respect of tradition that we offer our cuisine, hoping to introduce you to the generous and lively soul of our land, yet projecting it into the future.
(Nino, chef and owner)
The Locanda’s rooms, furnished in a rustic style, are, in fact, “heated” by objects inspired by the family history that Antonietta loves to buy at the nearby antiques market in Asolo, celebrating each season with ever new decorations.
In particular, the details are inspired by the world of toys and our childhood: merry-go-rounds with horses, dolls and lollipops color the precious dark wood furniture, creating a wonderful sense of “home”.
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”.
Prepare to be amazed, course after course: like the welcome treat, a sphere of dark chocolate and gold leaf that hides a heart of Campari. A must try!
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 sense of hospitality that smells of centuries-old traditions and solid values.
The desire to surpass itself every day leads the Locanda to change menus often even if, as Nino says with a smile, there are dishes that the loyal clientele absolutely does not want them to remove from the menu such as the cheek of veal braised in Amarone wine, the suckling pig cooked with milk at low temperature, and the coffee and cream parfait with “rasentin di Grappa”.