You will admire our desire to bring to the table not only food but also emotions, surprises, and tastes which are always new.
Our identity comes with the selection of raw materials and in our craftsmanship. We delight in finding and rediscovering our traditions a piece at a time, after the eyes have been for a moment deluded.
The kitchen of the Locanda Solagna values the specific and strong ties with the land, which comes with a celebration of what still grows following the rhythm of nature. Our special pleasure lies in the pride that comes with offering a little spa for both soul and palate.
Raw material that comes from a production which takes time, Presidi Slow Food, growing and responsible agriculture: the soul of our kitchen has always been here - since 1956. A defensive choice, consciously made, throughout the generations that have succeeded each other in the running of the Locanda Solagna, when the labels protecting diversity were not necessary but even more now that they have become a lifestyle choice.
This is a road we follow with pride, which takes the form of a direct relationship with producers who are committed to safeguard the quality of products and who have been recognized by the Slow Food movement for many years.
You can appreciate the result of our efforts in the dishes you will choose and in every corner of a land that maintains excellence to boast of.
Menù - SPRING 2021
| Cow tartare, dogwood and chestnut | 13 |
| Veal liver! Veal liver!! Veal liver!!! | 11 |
| Egg in ash and smoked potatoes | 9 |
| Curled octopus, black cabbage, clams and millet | 16 |
Scent of undergrowth  |
12 |
| Risotto with cheese, pepper, charcoal and bacon | 12 |
| Spaghettone Senatore Cappelli with smoked butter, sturgeon and caviar | 18 |
| Gialet beans gnocchi with Alpine cheese and polenta | 13 |
| Goose Cappelletti | 15 |
| Paccheri, pumpkin, sauerkraut and saltedpistachio |
14 |
| Cow meatstew cooked in beer | 19 |
| Grilledvealtongue and mantisshrimps | 20 |
| Kaiseki Lamb | 25 |
| Meat from butcher | 22 |
| Fish from Mediterraneo | 28 |
| Turnip tataki |
17 |
| Gurnard, olive and cuttlefish | 26 |
| Cocoa semifreddo, mascarpone mousse and barley coffee zabaione | 8 |
| Cheesecake, beer and pear | 7 |
| Apple pie? Creme brulee? |
7 |
| Three milk | 7 |
| Chocolate Fantasy | 8 |
Locanda Solagna