The story
Locanda San Martino stands in the heart of San Martino d’Alpago, a mountain village near Belluno, not far from Lake Santa Croce and the Cansiglio Forest. The locanda has been a family affair since 1952, when Piero and Nella Barattin opened its doors. Today, their daughters Norina and Gabriella, together with the third generation — Giulia and Alice Pedol — and their partners, chef Paolo Speranzon and sommelier Alberto Zoppè, carry the work forward.
The restaurant’s cooking respects the traditions of the Alpago. Signature dishes include Agnello dell’Alpago, a Slow Food presidio, and Tagliatelle al Ragù di Cervo. At the same time, chef Paolo Speranzon experiments with contemporary flavours and seasonal ingredients, keeping the menu alive and curious.
Norina (“la Parona”) still imparts her love of traditional preparation and warm welcome. Gabriella (“Zia Gabri”) guards the original lamb recipe. In the kitchen, Giulia favours the simple, timeless dishes that remind guests why they matter. Alice brings a hunger for new ideas. Together, they ensure every plate tells a story of place and family.
The wine selection, guided by Alberto, completes the experience.
The Barattin family’s Azienda Agricola Soppian, established even before the locanda, provides much of the meat: lamb, beef, pork, and poultry. This direct farm-to-table link gives the kitchen its backbone.
The Michelin guide has recognised this genuine approach with a Recommended status — a quiet nod to a restaurant where what is old and what is new coexist naturally.
Recognition
Ambience
Details
Location
Facebook
Instagram