About
travels for friends, food and wine - in exactly this order
From
San Sebastian, Spain
Born
July 21
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- Gerhard Huber added a new meal Dinner at Contrada Bricconi at Contrada Bricconi
Contrada Bricconi is a remarkable project nestled in the Bergamasque Alps, blending a working farm, a restored hamlet, and one of Italy’s most sincere gastronomic experiences. Founded by a group of young visionaries committed to revitalising mountain life, the estate is both a living farm and a Michelin-starred restaurant. At the helm is Chef Michele... More
Contrada Bricconi is a remarkable project nestled in the Bergamasque Alps, blending a working farm, a restored hamlet, and one of Italy’s most sincere gastronomic experiences. Founded by a group of young visionaries committed to revitalising mountain life, the estate is both a living farm and a Michelin-starred restaurant. At the helm is Chef Michele Lazzarini, who returned to his native region after formative years alongside Norbert Niederkofler at the three-star St. Hubertus. His food expresses the clarity, discipline, and technical finesse of that experience, but through a language rooted in the land he calls home.
Here, vegetables, meats, and dairy come from just steps away; menus change with the rhythm of the farm. Dining at Contrada Bricconi isn’t just a meal—it’s a glimpse into a complete ecosystem of sustainability, flavour, and culture. The result is a refined, emotionally resonant cuisine, deeply connected to place without ever feeling nostalgic or heavy-handed.
This special menu combined house classics with seasonal novelties, showcasing the range and depth of Lazzarini’s technique. It opened with fresh, acidic notes—apple and sorrel, whitefish lardo, and char ceviche—before moving into deeper flavours. The snail skewer, done yakitori-style, was juicy and glazed with a house-made garum that lent it a rich, umami punch. The rabbit tartare was paired with sabayone in a dish titled simply “Egg & Rabbit,” full of finesse and great texture.
The pasta section—bottoni with rice and lovage, pappardelle with mushrooms and helichrysum, and fusilli with blackberries—showed consistent excellence. Cooked slightly beyond al dente, each was finished with sauces of depth and clarity.
The grilled trout was arguably the highlight: perfectly cooked with a sauce that lifted rather than masked. Desserts, too, impressed—especially one based on sunchokes and black garlic ice cream, likely Pacojet-spun, impossibly smooth and flavourful. Every dish reflected both intellectual rigor and heartfelt cooking. Less
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- Gerhard Huber added a new meal Lunch at Agriturismo Ferdy at Agriturismo Ferdy
Founded in 1989 by Ferdy and Cinzia in the heart of Valle Brembana, Ferdy Wild is more than an agriturismo—it is a deeply rooted family project that blends alpine hospitality, sustainable farming, and culinary excellence. The adventure began with horses and a vision: to create a place where love for animals, respect for tradition, and a commitment... More
Founded in 1989 by Ferdy and Cinzia in the heart of Valle Brembana, Ferdy Wild is more than an agriturismo—it is a deeply rooted family project that blends alpine hospitality, sustainable farming, and culinary excellence. The adventure began with horses and a vision: to create a place where love for animals, respect for tradition, and a commitment to sustainable food come together.
Today, Ferdy Wild is managed by multiple generations of the family. Ferdy, the founder and quiet force behind the scenes, cares for the Bruna Alpina Originale herd and embodies the property’s soul. Cinzia, ever nurturing, looks after everyone like a true mamma. Their son Nicolò leads the operation and is everywhere—from the dining room to the stables—while his wife Nicole ensures the seamless functioning of the farm shop and online sales. Alice, Nicolò’s sister, is in charge of guest relations and her daughter Nina represents the newest generation of the Wild family.
The restaurant, born in 1997, offers a rustic yet refined alpine dining experience. It’s now led by Chef Alessio Manzoni, a talented chef who joined Ferdy Wild in 2021 after stints at prestigious kitchens such as Agli Amici. His cuisine is rooted in hyper-local ingredients—many produced on-site—and driven by a deep respect for the land and animals. The result is a menu that changes with the seasons, highlighting rare native breeds, raw milk cheeses, and herbs foraged from the nearby woods.
In 2024, Ferdy Wild earned a Michelin Green Star, recognizing its outstanding commitment to sustainable gastronomy. The entire experience is an authentic expression of regenerative tourism—where nature is not only preserved but celebrated, and hospitality feels like coming home. Less
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- Gerhard Huber added a new meal Dinner at Autem* at Autem
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- Gerhard Huber added a new meal Dinner at DIM at DIM
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- Gerhard Huber added a new meal Lunch at Ibai at Ibai
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- Gerhard Huber added a new meal Lunch at Martín Berasategui at Martín Berasategui
Always excellent, what a journey? Next year, it will be 25 years that he has 3 stars.
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- Gerhard Huber added a new meal Lunch at Txispa at Txispa
Third meal in as many years. Maeda-san clearly is on his way up and keeps improving his dishes and style. The tongue for example is a dish truly his own and now at a very high level.
Keep on pushing!!
