In Isola della Scala, the town famous for the rice Vialone Nano, chef Davide Botta, especially renowned for his risottos, has created his own gourmet reign within the setting of the largest and oldest rice mill in Veneto, dating back to 1612.
Davide, part of the JRE Association (Jeunes Restaurateur d’Europe), one Michelin star from 2003 to 2011 when he was at the guide of restaurant Trattoria L’Artigliere in Gussago (BS), has literally fallen under the spell of this old inn immersed in the countryside to the point that in 2013 he decided to move here his restaurant.
Davide, an extraordinary big-hearted and generous chef, places at the center of his culinary experiments the quality of raw materials that he carefully selects: from “his” rice, the Vialone Nano “La Pila di Villa Boschi”, which he cultivates in 2 hectares of land near the Locanda, to the meat coming from the Consortium La Garronese Veneta (which observes a rigid production protocol) up to the Calvisano caviar produced from sturgeons aged at least 24 years.
Davide’s straightforward recipes perfectly balance the original taste of the ingredients with his distinctive creative twist. One of his most famous dishes is just the perfect example of this approach: smoked risotto with raw red shrimp, candied lemon, caviar and leek sprouts. A truly exceptional recipe that is also included in the tasting menu called “I Fantastici 4” (“Fantastic Four”, where the 4 superheroes are the risottos).
Next to the scenic restaurant room, you can visit the rice museum where you can see the original machines of the ancient mill, in activity until the ’60s, characterized by being the only one with batteries of pestles made from a single block of marble and arranged in a 90° angle. An exceptional mechanical work considered the early age – the beginning of the 17th century – built under the guidance of the Murari Brà family. Giving a great impulse to the reclamation of these lands, the Murari Brà built the nearby Villa Boschi, the agricultural complex of which the rice-mill is part, today open to visits and private events.
Before moving to Isola della Scala, Davide managed the Osteria l’Artigliere di Gussago in Franciacorta, famous not only for its cuisine but also for the production of the Cellatica red wine produced by Pierpaolo Maffessoli until the early 90s. Of the old Osteria, Davide has retained the original sign, today at the entrance of the Inn, which mentions, in fact, “L’Artigliere, Vino Buono”.
First courses: 18 — 25 euro
Second courses: 16 — 22 euro
Tasting menu “Fantastic Four” (3 risottos e 1 dessert): 42 euro (wine excluded)
Tasting menu from 4 to 8 courses: from 56 euro (wine excluded)
Rooms: from 80 euro
Special offer dinner + 1 night: from 320 euro for 2 people