Selvatico

The story

Selvatico Ristorante Voghera – Country Cooking in Oltrepò Pavese

Selvatico Ristorante – Four Generations of Oltrepò Hospitality

Since 1912, the Selvatico family has been writing the story of flavour and welcome in the Oltrepò Pavese. At the family-run Albergo Ristorante Selvatico in Rivanazzano Terme, the kitchen is the heart of the house, overseen by Signora Piera – a Slow Food Alliance cook – and her daughter Michela, who is learning every day not just the preparation of dishes but the careful selection of raw ingredients.

The cuisine is firmly rooted in the traditions of the Oltrepò, following the seasons and sourcing almost everything directly from local producers. Piera and Michela’s cooking reflects the territory’s varied landscape of plain, hill and mountain, and their menus feature classic local dishes such as Salame di Varzi, agnolotti with stewed meat sauce, and the various preparations of Vacca Varzese beef. The restaurant’s signature dish, the Malfatti – gnocchi made with wild herbs and ricotta, bound with dried breadcrumbs – is the Piatto del Buon Ricordo, tying Selvatico to the prestigious Buon Ricordo association.

Beyond the daily carta, the kitchen offers seasonal and vegetarian menus, and celebrates the agricultural calendar with events like the “Cena delle sette cene” on the eve of Christmas Eve, a peasant tradition that links each course to a magical, superstitious power. This deep connection to local culture and ingredients is what earned Selvatico a Michelin recommendation for 2026, a quiet affirmation of the family’s consistent, heartfelt approach to country cooking.

In the dining room, Francesca and Sergio welcome guests in the courtyard terrace or the interior rooms, ensuring the same warmth that has defined the Selvatico name for over a century.