Gio'

Gusto, Innovazione, Originalità.

The name comes from the idea of creating a restaurant with a regional cuisine, revisited in a modern key. 

Careful is the use of products and thearea, selected for quality and freshness and always in season.

The chef's dishes are always changeable, healthy and genuine foodscreated to rediscover flavors and taste of the territory and to entice eventhe most demanding palates with original and surprising result.

Giorgio Bufalari

Chef Patron, class '89; After the professional chef school he enters intothe restaurant "Casa Vissani" * * where he stays for 4 years. The transferto London takes him to a stop at "Atelier Joël Robuchon" * *.He later moves to Australia, where he works in several prestigiousrestaurants in the country. A long journey back home brings him intouch with the tastes, scents and colors of Southeast Asia. After leavinga heartbeat in Japan, he finally returns to Italy, where he joins the brigade of the restaurant "La Parolina" *. After several years of experience, he starts with a new adventure, creating his restaurant in an old wine cellar in Bolsena. Inspired by the flavors and smells of the area, he tries to match every dish to the right wine, to achieve the perfect balance. 

The "Ristocantina"