Contrada Bricconi Oltressenda Alta

August 30, 2025 @contradabricconi delivers one of the most exciting and innovative menus in Italy. Combine this with a magical setting and outstanding hospitality and one is guaranteed a memorable afternoon.

#contradabricconi #italy🇮🇹❤️ #michelinitaly #oltressendaalta #michelin1star⭐️ #michelinonestar⭐️ #michelinguide #italytravel🇮🇹 #agritourism #agritouritaly #mystorywithmichelin #thequest #foodlover Less

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

A love letter to the mountains, @contradabricconi not only sources from its own farmhouse but also its network of sustainable suppliers that shares the same philosophy. To further inspire more young people to discover the relationship between man and the mountains, an exclusive menu is offered for those under 30 at a lower price. Our lunch was made all the more better by the beautiful views from the restaurant along with the wonderful hospitality from the enthusiastic staff.

Our meal in pictures:

Char ceviche & tomatillo
White fish lardo
Snail skewer & garum
Egg & rabbit
Bread & butter
Bread gnocchi, onion reduction, horseradish & calfs brains
Bottoni, lovage & rue
Fusilli with red fruits and black currant oil
Trout & curry
Quail & Jerk sauce
Corn tortilla, green fig & kimchi
Cheese
Strawberries, coriander & elderflower
Black garlic ice cream, lupin coffee & Jerusalem artichokes
Black walnuts brioche

See more about my dining experience in my reel 👉🏻
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1*, Contrada Bricconi
Oltressenda Alta, Italy
#supermelItaly Less

There’s something special going on here.
@contradabricconi is a project led by chef @michele.lazzarini and a group of young friends who all seem to have a sparkle in their eyes — the kind that comes from believing in and having the will to express the terroir in an original way.
They are based here on the mountain overlooking the Val Seriana in Italy. With one Michelin star and one Green Star.
The food on the plate reflects a deep connection to the soil, plants, regenerative agriculture, farm animals and climate. But there’s also an openness to the world, embracing seeds and plant varieties from other places.
The unique tasting menu combines small portions of animal protein (quail, snails, rabbit, white fish, lake fish, etc.) with the fresh, herbaceous flavours of the plant world.
Food photos:
1. Snail skewer & lake fish garum
2. Quail & Jerk sauce
3. White fish lardo
4. Corn tortilla, green fig & kimchi
5. Fusilli with red fruits and black currant oil
6. Bottoni, lovage & rue
7. Trout & curry
8. Char ceviche & tomatillo
9. Bread gnocchi, onion reduction, horseradish
10. Black garlic ice cream, lupin coffee &
Jerusalem artichokes Less

Mugwort ice cream & pumpkin seeds
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Black walnut brioche & chestnut blossom
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Whey Candy
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Another visit to the excellent @contradabricconi , about an hour and a bits drive from Milan. Fantastic stuff and the recently awarded Michelin star and green star are thoroughly well deserved. Highly recommended.
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Michelin Guide - ⭐️🍀
La Liste -
W50B -
Best Chef Awards -
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#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #bestofspaintour #worlds50bestrestaurants #worlds50best #eater #michelinguide Less

Char ceviche with tomatillo from the garden
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Bread and homemade butter
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Another visit to the excellent @contradabricconi , about an hour and a bits drive from Milan. Fantastic stuff and the recently awarded Michelin star and green star are thoroughly well deserved. Highly recommended.
.
Michelin Guide - ⭐️🍀
La Liste -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #bestofspaintour #worlds50bestrestaurants #worlds50best #eater #michelinguide Less