Locanda Margon - TRENTO

Did tasting menu and one of us did the wine pairing. Ate out in the Bistro-lovely indoor garden like setting. Courses were very well presented and had complex amazing flavors. One of the best meals I’ve had.

While staying in the Dolomites, took a day trip to visit Trentino-Alto Adige's wineries and booked lunch at Ferrari's 1-star Michelin restaurant. Quite a drive up a narrow road to top of the hills and a wonderful view of Trento. We enjoyed a slow, perfectly-paced service and everything was beautifully presented and delicious. Quite a treat!

Such a wonderful spectacle; Villa Margon the old shrine of a past collision between church and aristocracy ; and the modern, the starred restaurant. And more wonderful was a meal with Ferrari CEO Matteo Lunelli, and plates compiled by executive chef Edoardo Fumagalli to highlight the elegance now found in Ferrari Trento DOC sparklings. Starter was potato puree described as spuma, over puffed rice but topped with cacao nibs, black truffle, a green dash of Lake Garda (to the south) olive oil and a poached quail egg centred. A veritable fountain of heady aromas to short circuit the subtle charm of Ferrari’s first pour, Perle 2013, a mere baby still giving yeast aromatics and wild flowers. Prima: is risotto; lots of aromatic herbs, green flakes and then the real effect of toasted almond; tarragon predominated, cream and crunch of the rice cooked this way; driven further into my sensory cloud by a stream of Perle Nero 2010, rare blanc de noir, a Riserva and the only one made among 5 million bottles annually. Sheer elegance, not big bodied wine; as chardonnay grown in this region is the prima donna, likewise slimline. Secondo: char, fresh water local fish related to trout and salmon; delicate, good on oils; I’d call this trout as a catcher of them, draped in fermented radish, crispy skin as a wafer, salt/ savoury bite, a whisper of Ferrari Perle Zero 2011, then the sauce to bring it all together, a fish stock based jus of capsicum; colourful, the bubbles being robust, obviously mineralised from acidity. Good with trout. The menu took a diversion with our interest in Ferrari’s holdings in Montefalco, taste testing robust varieties of the south, sagrantino and sangiovese grown in Bevagna, Umbria. Mature and rustic. Dessert: blancmange or biancomangiare coined from lavender, aromatic and piercing flavour, acidic plums, white chocolate, creamy and dark chocolate sauce; to feel sweetened, them warmed internally from Ferrari’s distillery, Segnana, with chardonnay grappa aged in sherry cask, quite complex to match the heads of the spirit, and to drown chocolate. I must mention the starter wine; drunk several hours prior; 1991 Giulio Ferrari decanted from magnum; one of the most amazing wines of the year; pale, undeveloped, mild aromas, no overt nuts or honey, just lemon curd, and remaining linear and balanced, no sign of shape loss, mineral and dry, composed, made of greatness; to age longer. 100 pointer. My second meal at Locanda Margon; both amazing, holding the same standard that the Lunelli family push along in Trento, high altitude bubbles.

Très bon restaurant avec des découvertes de goûts et accord de saveurs incroyables très raffinés bons conseils pour les vins d'accords

Locale molto bello con un’accoglienza degna di nota. I piatti sono molto curati e ottimi. Carta dei vini ampia. Il personale di sala sa consigliare molto bene nell’abbinamento del vino. Consigliato