Award-winning Trentino Taverns
The Slow Food Snails of Trentino in mountains and valleys
Guests must always be honoured. Especially when they arrive tired, hungry or from afar. And if they catch you by surprise, you have the opportunity to show off with imagination, respect and lots of good humour.
Hospitality in Trentino is a story of survival even more than of conquest. An eternal crossroads, from mountain to valley, we have plenty of locations for shelter and refreshment, regardless of altitudes, roads or climates. This also means that we leverage our network of human contacts and the raw materials available in Trentino.
The Trentino Taverns, therefore, are landing places that, depending on their natural setting, can be farmsteads, huts, inns or converted huts.
The 2022 Guide of Italian Taverns awarded 8 Trentino hospitality facilities with its Snails, two more than the 2020 edition. Do you want to know them?
Maso Santa Romina – Canal San Bovo
1200 metres a.s.l., near Lake Calaita, overlooking the Primiero Dolomites, this former stable from the early 1900s has been transformed over time into a restored farmhouse with its original stones. Quality and nature are the key to the ingredients of the Mrs. Mirella’s cooking prepared with local raw products and, in particular, with vegetables, small fruits and aromatic and officinal herbs from her garden.
Osteria della Locanda Fiore – Comano Terme
In Poia, a small hamlet of the Giudicarie Esteriori, an inn with a terrace from the past, which immediately conveys the feeling of celebration and family. Here, Silvio carries on tradition with a precious cuisine that recovers ancient dishes, such as rice-based riso nel parol or na feta en gnoc (special potato dumplings), but also experiments with new combinations with the famous ciuìga (special sausage prepared with pork offal and turnip) from nearby Banale and the meats of the Bleggio pastures.
Locanda delle Tre Chiavi – Isera
When the doors of the ancient coffer housed in the building open, the scents of Anna Rita and Emanuele’s cuisine pervades the cobbled courtyard. Casonzei, strangolapreti and special meat sauces are mixed with gourmet mountain hut dishes. A seasonal menu to be paired with local Marzemino wine to think global but eat local.
Boivin – Levico Terme
A tavern born in the old stable of a historic building in the heart of Levico where patrons used to gather for some wine and speck platters. In the local dialect, boivin is the place where must ferments. Here Riccardo has preserved the tradition of hospitality and conviviality by preparing dishes that strictly follow what nature offers in each season, with particular attention to wild herbs and edible flowers.
Lusernarhof – Luserna
A breathtaking view for this inn with a Cimbrian character. Here young Luca proposes a mountain cuisine that travels in search and to the rediscovery of traditional Cimbrian dishes wherever there is a trace of them, reinterpreting them according to his philosophy: transferring the emotions of the producers he meets, by transforming the simplest ingredients into gourmet dishes.
Osteria Storica Morelli – Canezza di Pergine Valsugana
If you say slow food, Fiorenzo comes to mind. Good, clean and fair cuisine finds here a long-time advocate committed to researching and promoting small producers in the Trentino supply chain who respect the environment and biodiversity. The wine too comes from organic and biodynamic grape varieties, because respect for the health of guests equals to respect for nature.
Nerina – Romeno
Nerina’s honest, passionate and unforgettable cuisine is carried on by her son Mario. The ingredients are grown locally, and belong to the Slow Food presidium. The feather on the cap is represented by homemade pasta and desserts with a Neapolitan flair, passed on from Grampa Francesco, Nerina’s father. Do not miss tasting corn gnocchi prepared with local mortadella.
Rifugio Maranza – Passo del Cimirlo
A stone’s throw from Trento, nestled in the quiet of a forest, 1000 metres above sea level. Paolo cooks with what he has available in accordance with the seasons and what his garden yields, trying to adopt cooking methods that do not destroy the soul of the raw ingredients, so that they are able to return the whole story of their production. His menus are unusual and the dishes are unexpected.
