The story
Perched in the hilltop town of Paciano, Locanda Manfredi has carved a quiet identity around an ingredient you don’t often see on Umbrian menus: bison. As “Where The Foodies Go” details, the restaurant sources its meat from Massimiliano’s nearby farm, turning it into a tight, compelling menu that celebrates the protein in its purest forms. The setting—a rustic, traditional spot in a quiet piazza—reinforces the no-fuss, locally rooted ethos.
The standout dishes, according to the creator, are the pure bison tartare, homemade pasta with bison ragù, and a masterfully cooked tagliata. Each underlines the kitchen’s confidence in the ingredient. This is a reservation-required steakhouse that feels more like a neighborhood secret, where the warmth comes from the land and the cook’s restraint—an experience well worth the price.
Synthesised by AI from every creator’s review. First reviewed 2022.
Most-loved dishes
AI summary of what 3 dish mentions say about the food
At Locanda Manfredi, the tagliata di bisonte earns raves for its perfectly seared, tender richness. The overall vibe is one of rustic, heartfelt Italian cooking that feels both refined and deeply comforting.
“And dulcis in fundo, the tagliata. It's cooked masterfully, look how tender it is. Very delicate, very good, very tender. It doesn't have a particular strong flavor, but the tenderness is stratospheric — truly an exceptional piece of meat. This is an experience you have to do at least once in a lifetime.”
What creators say
1 creator has covered Locanda Manfredi. Most active: Where The Foodies Go
- Where The Foodies GoLoved
Una notte in una torre e i bisonti umbri - Viaggio In Umbria - Ep. 3 · @ 0:00
Locanda Manfredi in Paciano serves an exceptional bison menu from Massimiliano's farm, with standout dishes like the pure tartare, homemade pasta with bison ragù, and a masterfully cooked tagliata — an experience worth the price.
Dishes mentioned
Tartare di Bisonte in Purezza
I start with the tartare in purezza — just oil and salt. This cut melts in your mouth, absolutely no gamey taste, much more delicate than beef. It's the best bison tartare I've ever tasted, and the raw material is exceptional. Then I try it with the agliata sauce — a garlic and parsley base typical of this area and Tuscany, with a very delicate garlic flavor. The sauce goes perfectly, but I have to say the bison is so good I finish the meat first and then eat the sauce with bread.
Pasta in Casa con Ragù di Bisonte
We continue the trio with a walk in homemade pasta with bison ragù. The ragù is incredibly tender, much more so than veal. I really like this ragù because it's well spiced but not too much, so it doesn't cover the meat. And compliments for the cooking of the fresh pasta — perfect.
Tagliata di Bisonte
And dulcis in fundo, the tagliata. It's cooked masterfully, look how tender it is. Very delicate, very good, very tender. It doesn't have a particular strong flavor, but the tenderness is stratospheric — truly an exceptional piece of meat. This is an experience you have to do at least once in a lifetime.
