The story
In the heart of Livigno, Stua Noa Fine Dining offers an intimate experience that draws on the town’s domestic traditions. The name, meaning “New Room” in the local dialect, recalls the wooden Stuas where families once gathered for evening meals. Today, that same space has been transformed into a sophisticated restaurant with just five tables, creating a private and unhurried atmosphere.
The restaurant is part of the Hotel Concordia, and its Michelin Recommended status reflects the precision of young Executive Chef Andrea Fugnanesi. His cooking is rooted in a philosophy of zero-kilometer sourcing, prioritising local suppliers and ingredients from the surrounding region. This commitment to sustainability and quality translates into dishes that tell the story of Livigno’s landscape and the work of its farmers and breeders.
Diners can choose from several approaches to the menu. The Chef’s Carte Blanche Menu is a bespoke creation tailored to the evening, while the Concordia Experience Menu and Mountain Experience Menu reinterpret local ingredients with a fine dining sensibility. A sommelier guides each course with carefully selected wine pairings, enhancing the regional character of the food.
The dining experience is also theatrical. Crêpe suzette is flambéed at the table, spit-roasted chicken is carved with precision, and Livigno coffee is ground and brewed in a Moka pot as a ritual. These gestures, performed in the quiet, wood-panelled room, slow the pace and add a layer of ceremony to the meal.
Stua Noa’s modern cuisine is a direct evolution of Livigno’s heritage—a place where the past is not discarded but refined.
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