Restaurant La Siriola**
Freshness and passion are the words that best describe this restaurant. The young staff and their common desire always to offer the highest possible quality have together ensured that the range of culinary delights on offer at La Siriola is constantly growing.
An innovative, genuinely motivational spirit has resulted in the introduction of a new aperitifs menu featuring not just wines of excellence, but also entirely individual drinks created before the guest as a way to treat them and make sure they feel at ease.
The journey continues with the reading of the menu, with four or five courses proposed by the chef; each dish can however also be ordered à la carte so that all palates are catered for.
The grand menu offers a total taste experience: eight courses are chosen by the chef at the appropriate moment, with a visit to the kitchen where the magic of La Siriola occurs; then a trip to the Cheese Room, a miniature paradise for cheese lovers, then further on… to the pre-dessert in the famous Chocolate Room….
....an absolute must for all diners, a journey within a journey, to discover the world’s most precious chocolate.
It is the research that goes into every detail that makes the difference at La Siriola and that makes this place so special.
Download our Menu for winter 2018-2019
Open from 7,15 pm until 9,30 pm | Day off: ON MONDAYS
The restaurant will re-open on Friday 14th December
The true KmToday, as never before, we need to rediscover the quality of the ingredients that we are offered; and it is precisely with this quality of raw materials that our daily search begins.
The concept of KM VERO – true distance – arises from the necessity to tell our guests and with these two words to assure them that all they are going to consume is the very best that can be found on the market, and that the ingredients on their plates have been carefully selected to offer them a unique taste experience.
We are not against using raw materials from our own territory, but only if they are the best available; otherwise we believe it is right to seek other territories if their produce is better.
It is thus with this idea of quality in mind that we have for example created our spaghetto a km 4925, with 4925 representing the total number of kilometres from the point of origin of each ingredient, but in particular with our constant aim of being honest with our guests. We have chosen scampi from Porto Santo Spirito as the best scampi on the Italian market, just as we have chosen the pasta from Gragnano and of course the wood from our own forests for smoking!
The ChefMatteo Metullio was born in Trieste on March 3rd, 1989. At the age of only 12 he already knew what his way would be and he signed in the Hospitality Training School in Falcade -BL ( I.P.S.S.A.R.).
During the school years, in the summer time, he made his first experiences in various hotels and restaurants in Italy. When he finished his studies he made his decisive work experience at the restaurant “Alle Codole” in Canale d’Agordo (BL); here he met Oscar Tibolla, a man of great personality as well as a great Chef. “He taught me the respect for raw materials, never giving up if I really believe in my aim”.
Hereafter he received the unexpected call from Chef Norbert Niederkofler. In summer he started at the St. Hubertus, Hotel Rosa Alpina, owned by Pizzinini Family. He worked here for four years, apart from a small six-month experience in the Sirmione restaurant “La Speranzina”.
In the winter season 2012/13 he started as Sous Chef at the restaurant La Siriola (1 Michelin star), Hotel Ciasa Salares, owned by Wieser family. In spring 2013 he was offered to guide the Michelin starred kitchen. Mrs. Wilma Wieser and her husband Stefan put great trust in this big guy. Matteo accepted with great honor this challenge, supported by his family, his girlfriend and his Sous Chef Davide De Pra.
Matteo became an important point of reference for the Hotel Ciasa Salares, and a precious collaborator in the organization of the winter Chef's Cup, right from the start.
The first fundamental result came with the confirmation of the Michelin star 2013/14, awarding Matteo also as the youngest Michelin starred Chef in Italy and Italian Chef next Generation spokesperson in Berlin 2013.
After this first very important result, he did not wait to put himself on a line again, and together with his Sous Chef, Davide De Pra, he won the contest for emerging chefs in northern Italy "Chef Emergente Nord" first; and then the National contest "Chef Emergente Italia" 2014, in Rome.
Furthermore, in autumn 2014, he and his staff went to Asia and, in collaboration with San Pellegrino Fine Dining Lovers, he proposed some exclusive gourmet dinners at the restaurant Enoteca Italiana in Bangkok and at three different Intercontinental Hotels in Vietnam.
His desire to improve is leading Chef Matteo, his brigade and the restaurant La Siriola to achieve more and more important recognitions.
In 2017 the Gambero Rosso guide confirmed the 3 "forchette" gained in 2016, with 92 point; Gault et Millau assigned 17 points (in 2016 this guide awarded Matteo as emerging chef of the year).
On 16th November, at Teatro Regio in Parma, the prestigious Michelin Guide honored Chef Matteo and restaurant La Siriola with the important 2 Stars.