Leaving the main road behind, a series of hairpin bends leads up to Acquapartita, a hamlet at an altitude of almost 800 metres, where one of the most interesting places in the area is to be found. Here, the Bravaccini brothers have built a solid and well-balanced venture, naturally dividing their roles: in the kitchen, Simone proudly champions the restaurant’s connection to the local area, creating a menu that showcases local produce such as game, mushrooms and trout; among the most representative dishes are the ‘Spaghetto cacio e pepe with marinated trout’, which was also praised by the inspectors, and the flavourful ‘Charcoal-grilled quail, stuffed with livers and black truffle’, not to mention a selection of delicious and well-crafted desserts. In the dining room, Andrea welcomes guests with expertise and a friendly, convivial manner, orchestrating precise and attentive service while managing a truly encyclopaedic wine list, divided into two volumes featuring some 1,600 labels: there is a strong focus on Italian wines and an equally extensive selection of French wines, accounting for nearly 40% of the range; in addition to its breadth, the quality of the selection and the excellent service are particularly impressive.