The Tremoggia restaurant has always served natural and refined foods, focused on making the most of the products and flavours of our land.
The cellar provides a range of prestigious local and national wines, with particular attention paid to small wine produces in the Valtellina area.
Staff are informed about gluten-free cooking and are therefore able to fulfil the requirements of coeliac disease sufferers.
The various specialities prepared by chefs Dante Presazzi and Mauro Dei Cas include "pizzoccheri e sciatt" (cheese-filled pancakes).