Restaurants in the province of Como

Como is lake and mountain, and its cooking is that of the Lario: freshwater fish, polenta, and a tradition of preserving born of short seasons.

What you eat here

• Missoltino — lake shad, sun-dried and pressed under salt in the *missolta*; warmed over embers and eaten with polenta and vinegar.
• Whitefish and perch, the latter in breaded fillets with risotto.
• Polenta uncia — thick, with butter, garlic and cheese.
• Toc' — polenta worked long and served in the middle of the table, taken by hand.
• Zincarlin and semuda, valley cheeses, and miascia, a bread-and-fruit cake.

The wine

The province makes little wine; lists draw on the Valtellina and nearby Switzerland. Mountain Nebbiolo is the local match for missoltino.

Opening hours change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.