The story
Nestled among the waterfalls of Menotre in Pale, Umbria, Locanda di Nonna Tina has earned a near-perfect 4.8-star rating from the creators at JustUs, who call it one of their best dining experiences. They praise the quality of ingredients and the warm hospitality, comparing the meal to “eating at home” and noting the emotional story behind the restaurant. The menu is rooted in traditional Umbrian cooking, with standout dishes like the Corallina di Maiale Brado and the Focaccina con Ritagli di Capocollo di Maiale Brado e Grani Antichi.
The meal unfolds generously: from house-made Mortadella to Cappellacci Ripieni di Ricotta e Amaretto on a creamy pumpkin sauce with pecorino crumble, and Cannelloni al Capriolo. The Agnello di Razza Sopravvissana Fatto in Porchetta and a mix of Cinta Senese sausages, ribs, and lardo follow, all paired with a Montefalco Rosso Antano 2020. It’s a deeply personal, ingredient-driven feast that feels both rustic and refined.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 11 dish mentions say about the food
Locanda di Nonna Tina’s coratella earns rapturous praise for its bold, earthy depth, while the overall vibe is one of rustic, soul-warming hospitality.
“The coratella is a bit spicy and has some liver in it. It's well cooked, delicate, even though it's offal, it's very very delicate.”
What creators say
1 creator has covered Locanda di Nonna Tina. Most active: JustUs
The creators had an exceptional lunch at Locanda di Nonna Tina in Pale, Umbria, praising the quality of ingredients, the warm hospitality, and the traditional Umbrian dishes. They describe it as one of the best dining experiences, comparing it to eating at home and highlighting the emotional story behind the restaurant.
Dishes mentioned
Corallina di Maiale Brado
Wow, it's like butter, butter, butter. I taste a hint of that smoke, which allows them to work naturally without risk of bacterial attacks. It's spectacular, an artisanal product of the highest quality.
Focaccina con Ritagli di Capocollo di Maiale Brado e Grani Antichi
The focaccia bread is piping hot, with a dusting of durum wheat from Molino Silvestri. Wow, can you taste it? Time stops. It's spectacular.
Coratella
The coratella is a bit spicy and has some liver in it. It's well cooked, delicate, even though it's offal, it's very very delicate.
Parmigiana di Finocchio
On the nose, the fennel stands out, but it's gently wrapped in béchamel and parmesan. The fennel fuzz is very aromatic and fragrant. The saffron sauce is delicious. It's soft and crunchy at the same time, I didn't expect it to be this good.
Mortadella Fatta in Casa
It's butter! What is this? Fear, guys, I'm fainting. It's not industrial, smell that smell. It's something incredible. Frighteningly good, really well made, very balanced: the spiced part isn't invasive, the fat and meat are well balanced.
