Laite

Within two magnificent wood-paneled stuben from the seventeenth and eighteenth centuries, nestled in a traditional mountain house in a quiet area of authentic charm, chef Fabrizia Meroi draws from tradition and reinterprets it according to season and personal inspiration. Local aromas and fresh ingredients guide every dish: no virtuosity for its own sake, but a precise and sensitive reading of flavors. Emblematic is the treatment of tongue, which acquires a subtle smoky note from yakitori-style cooking before being veiled in a delicate licorice glaze. The wine cellar is equally impeccable, offering a window onto the world; it is overseen with passion by Elena, Fabrizia’s daughter, whose youthful spirit shines through especially in her excellent by-the-glass recommendations, offered strictly verbally. In essence, Laite remains a dining destination of singular atmosphere, capable of leaving the fortunate few with emotions and memories that endure.