"As guest of the Lac Salin Hotel in Livigno, we opted for the B&B solution. We had dinner at La Stua de Legn restaurant for four nights. It is a room with few tables immersed in the wooden stube: it is a quiet place that gives you a pleasant feeling of warm welcome. The table is perfectly set and the staff is kind and very professional. Each dish is currently made (is maid at the moment) by the chef, according to the choice made. For appetizers we tasted: Traditional cold cuts platter and Sciatt from our mountains , where bresaola plays the part (role) of the king: excellent. For the first course we tried: Ricotta and spinach dumplings with fresh tomato and Bitto mature cheese , Risotto with seared octopus and lemon radish foam and black lemon , but Classic Pizzoccheri backwheat pasta with cheese cabbage and potatoes flavored with sage was for us the best dish just because it is very difficult to find such dish so well prepared. For the second course, we tasted: Braised beef with Sfurzat red wine sauce with polenta and mushrooms ,a pleasant and very full-bodied dish and Pork capocollo with Valtellina 's apple, chestnut puree Grotta cheese foam , an excellent local plate, like Beef fillet with black winter truffle roasted artichokes with mountain thyme pumpkin ; we haven 'nt enjoied Sirloin of venison with juniper Cugna ' celeriac creamand netties . The cuts of fruit that we ate every night, were very tasty. The cuisine is tasty and light. The chef is very capable and can aspire to the Michelin star."
