The story
On via Trieste in Mantua, Lo Scalco Grasso describes itself as an "osteria contemporanea" – a place where contemporary cuisine meets the deep roots of Mantuan and Italian tradition. The kitchen evolves constantly, following the seasons and searching for new textures, temperatures, and combinations. Yet it also holds onto the dishes that have become part of the restaurant's own history, the ones that return to the menu time and again.
The team behind Lo Scalco Grasso is driven by passion. "Without passion it would just be a job," they say. They are bound by a love for cooking, for their traditions, and for the desire to experiment without holding back. The result is a kitchen that feels both grounded and curious.
The menu at this Michelin Recommended restaurant in Mantua is built on clarity. Classics like Tortelli di Zucca (pumpkin tortelli) and Luccio in Salsa (pike in sauce) sit alongside more inventive plates: Tiramisù di Baccalà with its own bottarga, a Cannolo stuffed with cotechino and chorizo water, or Bigoli with king prawns, Roquefort and walnut cream. For those who want to explore further, there are tasting paths: EGO, dedicated to the restaurant's iconic dishes; CASA, a journey through Mantuan tradition; and NATURA, a fully vegetarian menu that lets seasonal ingredients shine.
The wine cellar holds over 200 labels, with a strong focus on local and national producers, plus a few international finds and a particular attention to natural wines. The "Mescia dello Scalco" is a personalised wine-pairing experience – two or three glasses chosen specifically to accompany each course, often with unexpected combinations that aim to surprise.
Lo Scalco Grasso is a place where the food is direct, the welcome is warm, and the philosophy is summed up in their own phrase: "piatti chiari, amicizia lunga" – clear dishes, long friendship.
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