Chiesetta Del Muccion - SCHIO

We have been here 3 times (twice at lunch, last time for dinner) and all 3 times we left wanting to come back as soon possible. This is one of those restaurants you want to tell you friends about, while getting goosebumps as you recall the experience. Note that the same location has been under many different managements over the past 10 years, some good, some terrible (we have been here many times before). The current management, that this review refers to, are a brother and sister that brought the location back on our radar in early-2020. The plates are simple in their idea, however the innovative choice of ingredients and the little twists make them look completely new. For example, take our favorite, the Baccala' mantecato with black chips and lemon candied peel (going by heart, I might have mistranslated it): the baccala' is great, but is not unlike other restaurants. However once you pair it with the lemon peel, it takes on a completely new, refreshing and never tried before, taste. The raw seafood is also paired with candied lemon peel, and dried coconut scales. Again, a small detail, but it shows the kind of attention and research that goes into all their plates. Fantastic wine menu. We loved the vermentino and one of the champagne. Service is perfect. Location is great also for an aperitif, with a charming view on the Piccole Dolomiti. Price is fair. If you love food that nurtures your soul as well as your body, la Chiesetta del Mucchion is as essential as your TV remote.

Thank you for last night's experience, such a good off the beaten path restaurant. And Bravo to both brother and sister that came back to the roots after some experience away and are pursuing and realizing their dreams. Not an easy ride up there but totally worth it! You can savor the authentic and genuine passion of the owners on each plate and on the brief conversation we had. Food wise... Started with the crudo, it was fresh and great (I personally did not care much for the avocado mousse and shredded coconut but I liked how the colors of these ingredients were a good part of the dish presentation , then baccala mantecato on polenta chips topped with lemon zest (very interesting! And spaghetti alla busera were just perfect. Go check it out, it's really pretty at any season.

Stopped for lunch after being on a walking trail for a while. great restaurant, beautiful decoration and very welcoming. The service was excellent with a young lady who spoke perfect English and was able to explain the dishes (not that we were expecting her to do so) . I had pumpkin ravioli, chestnut shavings with pumpkin smoked water followed by pumpkin creme brule and goat milk ice cream. The attention to detail and the refine cooking was very much appreciated by my taste buds! I love that the menu followed a seasonal trend. A little gem to discover