The story
Since 1963, La Trota has been run by the same family in Rivodutri, a quiet corner of the Sabina hills near Rieti. The restaurant’s philosophy is simple: “A family and a territory, between history and dynamism, between taste and sustainability.” The atmosphere is refined yet relaxed, with outdoor seating in warmer months and a cosy interior that reflects the surrounding countryside.
The cooking here is rooted in country cooking – but elevated to Michelin-star precision. The kitchen focuses on freshwater fish, drawing on the lakes, rivers and springs that have defined this area for centuries. “It seems only right to continue to offer this raw material with respect for places, tradition and environmental sustainability,” the team explains.
The tasting menu, named “Acqua,” includes dishes such as marinated trout with black cabbage, strawberries and celery; spaghetti with trout; trout with blackberries and porcini mushrooms; and eel with banana and coffee. A “Terra” menu offers land-based alternatives like pigeon tortellini in consommé, duck with bitter orange, and lamb with gingerbread. À la carte selections allow for more flexibility, and a “Momento Dolce” section features desserts like “Zuppa Inglese!” and citrus fruit soup with salted white chocolate and black olive ice cream.
Awarded a Michelin star for 2026, La Trota is recognized for high quality cooking that honours tradition while exploring new flavours. The restaurant also offers a carefully curated wine list and catering services, making it a destination for anyone seeking authentic, thoughtful cuisine in the heart of the Sabine hills.
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