Restaurant
Camana Veglia: The Gastronomic Heart of Livigno
An alpine gourmet experience where tradition and creativity come together.
OUR CUISINE: A STORY TOLD BY FOUR HANDS
In Livigno, since 1972, Camana Veglia has been, first and foremost, a home that smells of wood and thrives on hospitality. Over time, we have strived to grow our restaurant into a go-to destination for those seeking refined cuisine—open both to hotel guests and to visitors from outside the hotel who come to dine with us, even if just for one evening.
Our menu, which has been featured in the Michelin Guide for over twenty years, is our take on modern mountain cuisine, combining artisanal craftsmanship with a desire to experiment with simplicity.
HOW OUR DISHES ARE CREATED
We work to bring out the best in every single ingredient so that it can reach its full potential. At the heart of it all are the products from Valtellina and Livigno, which we select in tune with the seasons and in collaboration with local producers.
Respect for the ingredients: Whether it’s char à la mugnaia, sturgeon marinated in wild anise, or lard paired with mushrooms from the valley, we use modern technology and techniques only when they truly serve to enhance a natural flavor.
Handmade, right now: Each dish requires time, careful attention, and patience. We prepare each dish to order to ensure freshness and respect for the ingredients.
A connection to memories: We like to draw inspiration from the flavors of our childhood and traditional recipes, giving them a contemporary twist through research and technique.
TWO CHEFS, TWO DIFFERENT STORIES THAT COMPLEMENT EACH OTHER
Our cuisine is the result of a daily dialogue between two chefs from different generations and cultures. It is from this calm exchange that the balance of our menus emerges.
Chef Dionigi Colombo: Memory and Tradition
Dionigi is the living history and the cornerstone of our cuisine. He has a deep understanding of Valtellina, its alpine cheeses, and the culinary traditions of our region, which he has preserved with dedication and restraint for over twenty years. His cuisine is down-to-earth, focusing on substance and the true flavor of ingredients. In addition to ensuring continuity with our history, Dionigi brings to the dining room the delightful ritual of service and flame-grilling right in front of guests, keeping the spirit of hospitality that defines our restaurant alive.
Chef Gioacchino Saltarella: Fun Facts and Techniques
Born in 1995, Gioacchino has brought his sensibility and the scents of his homeland, Puglia, to Livigno. His contribution is evident in his research, technical precision, and use of subtle contrasts—such as the addition of citrus fruits or wild herbs—that lend a refreshing touch to mountain dishes. Gioacchino is a firm believer in teamwork: he is convinced that a calm and close-knit kitchen staff works better and that this harmony is directly reflected in the dish, enhancing the guest’s dining experience. He pays close attention to ensuring his work is effectively conveyed in the dining room, training the staff who interact directly with our guests, explaining each dish to them and offering them a taste.
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THE JOY OF DINING
Eating at Camana Veglia means taking the time to be together. Our historic rooms, with their antique woodwork and small vintage items displayed in glass cases, create a warm and relaxing atmosphere—perfect after a day spent outdoors or on the snow.
We love welcoming you with a smile and kindness to make you feel like valued guests—and never just passing customers.
We look forward to seeing you in Livigno to share our passion with you.
RESERVE YOUR TABLE
THEY SAY ABOUT US.
If you are here and now it means that it was suggested to you in some way, so if you enjoyed the experience we invite you to help communicate it through our channels or by word of mouth.