Most-loved dishes
AI summary of what 16 dish mentions say about the food
Reviewers praise the Carpa con maionese di rapa rossa as a standout, calling the dish both delicate and boldly flavored. The overall vibe is warm and rustic, with a focus on refined, seasonal ingredients.
“This is a historic dish of the restaurant. The sensation this bite gives you is like when at a certain age we all understand that beef fillet is not the best thing you can eat in terms of meat. Well, this is the same thing applied to fish. It's obvious that a tuna fillet gives great satisfaction, but giving you the same joy with a piece of carp cooked like tuna — left pink in a sesame crust like tuna — takes a great master, a great hand in the kitchen. This bite is exceptional, moist to the right point, not earthy. The mayonnaise, the beetroot completes this bite without weighing it down. It's exceptional.”
What creators say
1 creator has covered Ristorante La Trota. Most active: Where The Foodies Go
A Michelin-starred restaurant in Rivodutri that elevates freshwater fish with impeccable technique and a philosophy of simplicity, offering a unique dining experience on a bridge over the river.
Dishes mentioned
Fili di Patate con Fegatini di Trota, Gel di Carota e Zeste d'Arancia
These potato threads with trout liver are a bomb of crunchiness — I love kataifi pastry. The trout liver is really delicate, with the citrus and carrot notes prevailing. It's a great start.
Trota Marinata con Tartufo Estivo, Friggitello e Salsa di Mandorle
Fresh, savoury, with a light truffle note from these river truffles that are caught right in front of the restaurant. The friggitello pepper with almond milk refreshes in this crazy heat. It's a great starter.
Ostri: Tartare di Trota in Conchiglia di Cozza di Lago con Brodo di Funghi e Polvere di Tè Nero
Exceptional. The flavour is an intertwining of the earthiness of the trout, the mushrooms, that slightly bitter note from the black tea, and the gelatinous consistency of this mushroom gel — truly a spectacle. And it's served in an actual lake mussel shell. Did you know lake mussels exist? They're not edible, but they're a great indicator of lake health. In this case, there's a mussel in my plate, so I'm healthy.
Persico in Olio Cottura con Pane Tostato al Coriandolo, Borraggine di Nocciole, Peperoni, Uova di Trota e Sferificazione in Agrodolce
A really, really good dish. It plays a lot with different textures — crunchy, soft. The perch goes very well with the hazelnut, and the pepper manages to give that sweet but also fresh part. Truly a perfect bite.
Luccio Reale con Salsa di Gamberi di Fiume, Galletti, Piselli al Timo e Salsa al Latte di Cocco
This dish is ecstasy. The pike meat has the perfect consistency — compact, but then it gives way as soon as you put it in your mouth. The river prawn sauce is a triumph of sweetness, boosted even more by the coconut sauce. Coconut and prawns are a classic pairing, but coconut and river prawn — the river prawn is more like a mini lobster than a real prawn, so the flavour is vaguely reminiscent of lobster, but more concentrated, more flavourful. An ingredient that's becoming rarer and rarer, unfortunately, due to pollution and climate change. They only serve local river prawns here, in line with the restaurant's philosophy. A very successful dish: the peas refresh, the galletti give the earthy part, the coconut gives the sweet part, and the river prawns are the cherry on top because they're both earthy and sweet.
