Tavern
In our menu
FROM OUR LAND
The menu depends on the seasonality and raw material comes from local farmers and cheesemakers
HERBS PICKED BY HAND
Products directly come from chef Plinio’s garden, who is a big lover of wild herbs.
SEASON’S PASTA
Fresh pasta is realized with daily fresh eggs and in the menu there is always place for fine risottos, which have been reviewed according to product’s availability.
VENISON
Mountain venison has labored according to the strictest tradition.
ORIGINALITY AND TRADITIONS
In the menu there is huge place for hams and cheese which have been exalted in their rustic elegance and suggested with wines and spirits in original and selected combinations.
WINERY AND TASTINGS
A winery directly managed by chef Plinio Bossio and the sommelier Pamela Tanera, with almost 400 wine labels to taste.
Family-run,
for three generations.
About us
He was able to convince the culinary critics with the products made in Como. At first the guides, then art in the kitchen: a gold moment for chef Plinio Bossio from Dosso del Liro. A great success with the Semuda flour from the nearest Vercana. It is a territory which is worth being known.
giornale
The Semuda as Slow Food Presidium. This cheese joins all the people from North Lake Como. The presentation to the experts of this prestigious association. From chef Bossio’s restaurant to the politics and the cheesemakers: it is worth being combined or with the “missoltino”
LA PROVINCIA
Chef Plinio Bossio among the greatest experts of herbs. Plinio Bossio, owner of the tavern and winery Aquila D’Oro from Dosso del Liro, is part of the books “the magnificents” which – created by Domenico Monteforte and published by Mondadori, with photos of Stefano Mileto – tells about 18 cooking star players, who have been able to exalt the quality of their raw materials.
I MAGNIFICI – DOMENICO MANFORTE
To meet the shaman of the Semuda you have to climb until Civano, a hamlet part of Dosso del Liro, a village of 259 inhabitants on the top of Lake Como. Here the indigenous are called “owls” and in what it was a Guardia di Finanza barrack there is now a tavern and winery the young chef Plinio Bossio gave it fly.
intravino – giorgio michieletto