Eat & Drink

The Taverna menu has lots of options for any time of the day, from a quick snack to a formal dinner.

Apart from the chef’s specials prepared daily by Fabrizio Albini, there is a selection of quality local cheeses and cured meats, focaccia, salads, and desserts … to be savoured with a glass of wine, a beer, or a long drink.

Click here to take a look at the Taverna's delicacies and here to discover the selection of wines and the list of cocktails!

The Restaurant

At first glance the bare stone walls of the Taverna Re Manfredi dining rooms, dug from the rock by a human hand, hint at the craftsmanship found in every dish.

Tables are available on the mezzanine for diners seeking privacy and a more intimate mood. On fine days, an enclosed outdoor terrace means guests can enjoy the best of the sunshine and a Mediterranean breeze. 

The Restaurant

Bistrot and Wine Bar

Taverna Re Manfredi is warm and welcoming, an ideal atmosphere for a tasty snack or an aperitif after work.

Music, wine, wholemeal focaccia with cured meals, cheeses and traditional products: just a few ingredients suffice to turn a quick break into a friendly, refreshing experience.


The Chef and his philosophy

Born in Brescia in 1976, Fabrizio Albini is an esteemed chef with a curriculum of national and international experience. He has worked in France and Tel Aviv, and in Italy for prestigious businesses like L’Albereta in Erbusco, the San Francesco kitchen of the Cappuccini Resort in Cologne, both in the Brescia area, and the Cristallo Hotel Spa & Golf in Cortina d’Ampezzo.

Fabrizio was also the executive chef for The Stage restaurant in Milan, contributing to its restyling. He is a member of the Compagnia degli Chef and a lecturer for various trade associations.

Artist and artisan, he grew up in his grandfather’s tavern, observing and flanking him while he prepared traditional local dishes. Upon these solid foundations he built a creative flair that he expresses by adding memorable colours, aromas and flavours to traditional recipes, with a deft modern touch that does not disturb the essence. The legacy of the past continues to be an essential starting point, paired with utmost respect for raw materials. For this reason, Chef Albini’s dishes use just a few ingredients – three or four at most – and showcase each to best effect.

In the Taverna Re Manfredi kitchens and bar, Albini decided to engage and train a talented group of young staff. A brigade that shares his philosophy, one that can be summed up in two key words: elegance and simplicity. Perhaps the most complex result to achieve.