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DAMA RESTAURANT

Welcome to the Castello di San Gaudenzio restaurant

Menu

At DAMA Restaurant, we create a perfect balance between simplicity and creativity, celebrating the most authentic taste and offering a culinary experience that evolves from the territory to the most refined nuances of current gastronomic trends.

Reserve your table and let us take you on an unforgettable gastronomic journey.

Castello di San Gaudenzio

Our chef, Federico Sgorbini, born in 1986 and originally from Voghera, with a career full of international experiences, will guide your senses on an unforgettable culinary journey. Our elegant historic rooms will be the stage for the gastronomic offer “Oltrepò” and “Un po’ Oltre“. These menus reflect the philosophy of the restaurant, where high quality local ingredients, such as Varzese meat and cured meats, Breme onion, Cilavegna asparagus, Menconico black truffle, Voghera peppers and mustard, come to life in dishes with an authentic taste.
 

Castello di San Gaudenzio

Alessio Spinelli, born in Pavia, studied at the Apolf Institute, obtaining his cooking diploma in 2016. His passion was born from an early age, observing his mother at work, also a cook. The days spent next to her in the kitchen represented not only moments of learning, but also precious moments of sharing and affection with what would later turn into a life passion. After his first experiences in Pavia, he decided to broaden his horizons, joining the kitchen of the Hotel Boscolo Milano, led by chef Sergio Mei, in 2016. Later, he contributed to the opening of the Alchimia restaurant with Alberto Tasinato and Davide Pulejo, until he achieved 1 Michelin star in 2019. Finally, in 2022, he began collaborating with Claudio Sadler as chef of the Chic’n Quick restaurant in Milan, until his arrival in 2024 at the DAMA restaurant as resident chef.

Celebrating the Territory
And “Oltre”

 

The Cellar: Journey between Terroir and Tradition
 
Alongside our excellent cuisine, our cellar, curated by sommelier Davide Canina, offers a selection of 250 labels that explore the roots of the wine and the terroirs of origin. From local excellences, such as buttafuoco alla bonarda, to gems from European wine regions, our wine list is a journey through the pages of wine history.

Reserve a table