The story
La Peca opened in 1987 in Lonigo, a small farming town at the foot of the Colli Berici in the province of Vicenza. It was the shared ambition of two brothers: Nicola Portinari in the kitchen and Pierluigi Portinari as patron, pastry chef and sommelier. What began as a single restaurant has grown, over nearly four decades, into one of Italy's most quietly authoritative fine dining addresses — earning two Michelin stars and the Gambero Rosso's top award of 3 Forks.
The building itself tells part of the story. After being taken over by the Portinaris, it was renovated using local architectural materials and gradually enriched with contemporary design objects. When the rooms were enlarged in 2000, the terrace was converted into a new dining space whose large windows frame the hillside silhouette of the Rocca Pisana di Lonigo, designed by Vincenzo Scamozzi, a student of Palladio. The setting is quietly spectacular without calling attention to itself.
The first Michelin star arrived in 1996. Three years later, Nicola was named Best Young Chef by the Espresso Guide. In 2002 he spent a month working near Arzak in San Sebastián, and in 2005 he spoke at the Lo Mejor de la Gastronomía congress in the same city — experiences that sharpened a cuisine already committed to precision and seasonal honesty. The second star followed in 2008.
Nicola describes the menu not as the product of a single mind but as a collaboration: his experience combined with the energy of a young brigade that is "always encouraged to research, invent, propose and try new dishes." That spirit is visible on the current tasting menus, where Italian fine dining tradition meets unexpected combinations — pappardelle made from seaweed with scallops and pecorino, grilled eel with field chicory and ginger, a venison dish in herb crust with cassis and Porto-marinated melon.
Four tasting paths are offered: the fully vegetarian Vegetale, the seafood-leaning Tracce, the more expansive Impronte, and the daily-changing Giorno per giorno, whose dishes are chosen exclusively by the chef each morning. À la carte is also available, with a minimum of two courses per person.
Pierluigi's other domain is the wine cellar — 1,900 Italian and international labels, plus a distillate list of 300 references, assembled through years of careful, personal research. In 2008 the Espresso Guide named it Cantina dell'Anno. Today, sommelier Matteo Bressan — recognised as the best in the Triveneto region by Venezie a Tavola — steers the wine pairing programme. The sweet wine list alone, ranging from a 1994 Quinta do Vesuvio Vintage Port to local Recioto di Gambellara, signals how seriously the cellar is taken.
La Peca's own words say it plainly: "not just a place but an experience where quality ingredients, taste and a skilled team reveal emotions through dishes — where anyone can feel at home, welcomed by excellent service." After nearly forty years, that promise still holds.
Recognition
Ambience
Details
History
Excellent cooking
In the local dialect, “Peca” means imprint, and it stands as the tangible mark of a storied legacy in fine dining, but even more so, of a solid family tradition that has transcended the borders of the Veneto province to become one of the standard-bearers of Italy’s finest cuisine. Brothers Nicola and Pierluigi Portinari, sons of a butcher, each found their passion—one in cooking, the other in pastry. Nicola was struck by inspiration on the road to San Sebastian, drawing heavily from the influence of Arzak, before developing his own distinctive culinary style focused on the material essence and texture of ingredients, showcasing profound insights across both seafood and meat cuisines. The journey began in 1987, and in 2000 the restaurant underwent a complete renovation, gaining an unmissable view of Villa Pisani, a masterpiece by Vincenzo Scamozzi rooted in the Palladian tradition. The wine list, curated by Matteo Bressan, is arguably the most extensive in the entire region. Three tasting menus are offered: one entirely plant-based, while the other two, with their distinct nuances, capture the refined maturity of Portinari’s cuisine. Bridging terroir and creativity, here are a few examples of dishes in constant evolution, crafted with a touch that strikes a perfect balance between classicism and modernity: small squid with caciaroli cheese, green figs, and marasca cherries; wood pigeon with cranberries and tansy; guinea fowl risotto with leek and Garganega grape must; bigoli pasta with anchovies, marinated anchovies, and red onion ice cream; saddle of roe deer with black cabbage and porcini mushrooms. A masterful balance of flavors for an unmissable experience.
3 Forchette
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