Introduction to Lemelæ and the Plateau of the Seven Municipalities
In the heart of the Plateau of the Seven Municipalities, an area known for its pastures, woods, and Alpine architecture, lies the charming town of Gallio. Located in the province of Vicenza, at over 1,000 meters above sea level, Gallio is a historically significant administrative and cultural hub of the ancient Cimbrian Federation. The local identity is strong, deeply rooted in the language and memory of the Great War. It is here that you’ll find Lemelæ, a restaurant that embodies the essence of this unique region.
The room of the Lemelæ restaurant in Gallio (Vi)
Andrew Lunardi’s Background and the Concept of Lemelæ
Andrew Lunardi, the young and courageous chef behind Lemelæ, has a family nickname that originates from the Cimbrian language, meaning “shepherd of sheep.” This nickname reflects his connection to the local community and the land. After pursuing a career in ski jumping, Lunardi attended hotel school and developed a passion for cooking under the guidance of various chefs. His experiences in England, particularly with Angela Hartnett, and later with Norbert Niederkofler, significantly influenced his culinary approach, emphasizing the use of local products and the importance of fermentation and preservation techniques.
Andrew Lunardi, chef at Lemelæ
Culinary Philosophy and Local Supply Chain
Lunardi’s culinary philosophy at Lemelæ is deeply rooted in the local territory, focusing on creating a menu that reflects the unique flavors and products of the Plateau of the Seven Municipalities. By eliminating large-scale distribution and creating a direct supply chain with local producers, Lemelæ ensures that its dishes are made with the freshest, highest-quality ingredients. This approach not only supports the local community but also allows for a truly authentic dining experience. The kitchen’s pace is dictated by nature, with dishes crafted according to the seasons and the availability of wild products.
Refined details in the Lemelæ room
Dishes at Lemelæ: A Blend of Nordic and Italian Cuisine
The menu at Lemelæ offers a unique blend of Nordic and Italian cuisine, with dishes that showcase the region’s wild products and local ingredients. From the delicacy of pike perch, elder, and fig leaves, to the succulent venison smoked with white fir needles, each dish is carefully crafted to highlight the flavors and textures of the local produce. The use of fermentation and preservation techniques adds a depth and complexity to the dishes, making each meal a truly memorable experience.
Pike perch, elderberry and fig leaves, spring flowers and fir buds
Desserts and the Touch of Nature
The dining experience at Lemelæ concludes with a selection of desserts that incorporate the region’s wild fruits and berries. The chamomile ice cream, paired with a preserved fruit salad and a beeswax foam, is a delightful ending to the meal. This final touch showcases the kitchen’s commitment to using local and natural ingredients, even in the desserts, ensuring a truly immersive culinary experience.
Chamomile ice cream and a fruit salad preserved with beeswax foam
Contact Information and Location
For those interested in experiencing the unique culinary offerings of Lemelæ, the restaurant is located in Gallio, Vicenza, and can be contacted at Tel 379 245 3847. The restaurant is open from Friday to Monday for lunch and dinner and on Wednesday and Thursday for dinner only.
Via Camona, 7 36032 Gallio (Vi)
Tel 379 245 3847
Fri-Mon 12:30-14:30/19:00-23:00; Mer-Gio 19:00-23:00