Restaurants in the province of Sondrio

The Valtellina is one long valley with an instantly recognisable cuisine: buckwheat, alpine cheese and air-dried meat. The wine is grown on sheer terraces.

What you eat here

• Pizzoccheri della Valtellina IGP — buckwheat tagliatelle with cabbage, potato, Valtellina Casera DOP and garlic butter. A dish, not a side.
• Bresaola della Valtellina IGP — salted, air-dried lean beef, with oil and lemon.
• Sciatt — buckwheat fritters with molten cheese inside.
• Bitto DOP and Valtellina Casera DOP, the valley's two cheeses.
• Polenta taragna and violino di capra, a goat ham sliced while held like a violin.

The wine

Here Nebbiolo is called Chiavennasca and gives Valtellina Superiore DOCG — Grumello, Inferno, Sassella, Valgella — and Sforzato, from dried grapes. Mountain wine: taut and long-lived.

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 The ones on the listings come from public sources and may be out of date.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.