The story
Nestled in the Bergamo Alps, Contrada Bricconi is a remarkable 15th-century hamlet reimagined as a Michelin Green Star destination. The restaurant centers on a rigorous garden-to-table philosophy, where Chef Michele Lazzarini crafts refined alpine cuisine using ultra-local ingredients. This commitment to botanical precision is perhaps best captured by their signature Negroni alla Ruta, a drink that exemplifies the venue's talent for elevating classic flavors.
The experience is as much about the atmosphere as the plate; as the creators at *Cosa mangiamo oggi?* noted, the setting is beautiful and the food is "sensational," making the journey up the mountain well worth the effort. Guests can expect a thoughtful, immersive menu featuring standout dishes like the rabbit egg, snails, and crème caramel. At €115, the tasting menu offers exceptional value for such high-level culinary ambition in an authentic Italian alpine context.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 17 dish mentions say about the food
Reviewers praise Contrada Bricconi’s Negroni alla ruta as a standout, calling the food vibrant and deeply satisfying. The overall vibe is one of rustic elegance, where every dish feels both thoughtful and warmly inviting.
“A Negroni with rue, served as an aperitif.”
What creators say
2 creators have covered Contrada Bricconi. Most active: Cosa mangiamo oggi?
Chef Michele Lazzarini collaborated with Venissa for the dinner, contributing to the aperitif and dishes.
Dishes mentioned
Negroni alla Ruta
A Negroni with rue, served as an aperitif.
- Cosa mangiamo oggi?Loved
A pranzo al ristorante CONTRADA BRICCONI, 1 stella Michelin ⭐ · @ 0:08
Contrada Bricconi is a stunning 15th-century hamlet turned into an agricultural project and Michelin-starred restaurant, where the garden-to-table philosophy shines through every dish — the food is sensational, the setting is beautiful, and the experience is worth the climb up the mountain.
Dishes mentioned
Kombucha al Sambuco
This elderflower kombucha is a fermented drink with a completely natural effervescence. I'm already excited before even putting anything in my mouth — the room smells incredible.
Tartellette con Caglio e Zucchine
The base is a wafer of Rovetta red corn, then a curd from cheese processing, a sauce of grilled lettuce and herbs, grilled courgettes with leek oil, and an aromatic mix from the garden. The base is super delicate — hold it carefully or it breaks. The flowers don't all taste the same; you feel different notes in your mouth. Very fresh, a great start.
- Patata di Rovetta con Tuorlo d'Uovo Marinato e Mascherpa
- Bertagnì di Pesce Gatto con Emulsione di Acetosa
Uovo e Coniglio
This dish was created to celebrate an extraordinary banality — the egg and the rabbit. The rabbit is raw, battered, lightly marinated and smoked, on top of a savory zabaglione made with their eggs, a koji sauce for freshness, some oil, spring onion, and grilled chicory. This is the third time I'm lucky enough to eat this egg — it's one of my favorite dishes. Super layered, you have to go well down. The rabbit tartare is so enveloping, then you get the acid note and you want more. For those who think they'll never have raw rabbit in their life, please come here and taste Michele's — you will never go back.
