San Lorenzo di Lugo · a home, not a restaurant
Home-Cooked Breakfast & Dinner
Not a restaurant: home cooking, for guests staying with us
Don’t come looking for us for the food. Come stay, and you’ll notice it anyway
If you’re looking for a place famous for its food, that’s not us: we don’t have a daily menu, we don’t serve anyone who isn’t staying here, and we’re not a farm stay — just a guest house with four rooms and a fruit garden out back.
But if you stay with us, we make breakfast by hand every morning, and in the evening, if you ask, we’ll keep you a seat at the table. You can taste it here, but it has to be part of a full stay — Gian Claudio’s words.
Dinner, in short
Direct booking · No commission
Breakfast, made by hand every morning
Tart with plum jam — sometimes wild berries or apricot — blueberry muffins, seasonal cakes, Patricia’s plum cake and banana bread. We make the jams ourselves.
Then there’s a real buffet: yogurt, cereal, almonds and walnuts, sliced bread, cold cuts and cheese for toast, boiled eggs, hot croissants, butter and jam — including bitter orange — honey, Nutella, peanut butter, bananas and seasonal fruit from the garden. Tea, herbal infusions and the moka simmering on the table, fruit juices, milk (also soy and almond). On request, for €2.50 per person, scrambled eggs too.
This isn’t a hotel buffet under a heat lamp: it’s a real table, set every morning, with what we make ourselves alongside what you’d always expect at breakfast.
The orchard and garden behind the house
The four rooms are named after the forgotten fruit trees that really do grow outside the window: Cotogno (quince), Nespolo (medlar), Fico (fig), Melograno (pomegranate). It’s not a theme picked at a desk — it’s a map of what’s in the garden, and what goes into breakfast the next morning.
Around them grow wild pears, blackberries, yellow and purple plums, apples, the olive tree behind our brined olives, and the vegetable patch with tomatoes, rocket and herbs.
- Cotogno
- Nespolo
- Fico
- Melograno
- Wild pears
- Blackberries
- Yellow & purple plums
- Apples
- Brined olives
- Tomatoes
- Rocket
- Herbs
Dinner: hand-pulled tagliatelle and slow-cooked ragù, the old way
In the evening, by request, a full dinner for €25 per person: hand-pulled tagliatelle and ragù simmered patiently, the old way. Wine is extra: Sangiovese Superiore or Trebbiano, from the Terre Cevico vineyards right here in Lugo. Smaller portions for children, just let us know beforehand.
It’s not a restaurant open to the public: we cook only for guests staying with us that night. It’s a limit, but it’s also the point — no car to drive after dinner, no dark road home: you go upstairs, and the tart is still there the next morning.
To finish, caramelised figs with yogurt gelato — “the end of the world,” as Gian Claudio calls them, and you’ll see why.
Questions we get asked most often
Is breakfast always included?
Yes, always, in every room. Tart with plum jam, blueberry muffins, Patricia’s plum cake and banana bread — plus a real buffet: yogurt, cereal, cold cuts and cheese, boiled eggs, hot croissants, jams (including bitter orange), fruit juices, tea and herbal infusions, fresh seasonal fruit. On request, for a supplement, scrambled eggs too.
How do I book dinner?
Just tell us when you book the room, or even the day before. We cook for guests staying with us — this isn’t a restaurant open to the public, so we can’t guarantee a table for anyone who arrives without notice.
Can I come for dinner without staying overnight?
No. Dinner is part of the stay, reserved for guests sleeping here that night — we don’t serve outside guests.
How much does dinner cost?
€25 per person, wine extra: hand-pulled tagliatelle and ragù made patiently, the old way. Smaller portions for children, price agreed beforehand.
Where do the ingredients come from?
From our garden, in season: quinces, medlars, figs, pomegranates, wild pears, blackberries, plums, apples, brined olives, tomatoes and rocket. The rest, wine too, comes from local producers.
Any options for allergies or intolerances?
Yes, just let us know in advance when you book dinner — we’ll find a solution together.
Book the room, and let us know about dinner
No reception desk, no menu pinned to the door: just Patricia and Gian Claudio, cooking for whoever’s staying here. Tell us when you book, and we’ll keep you a seat at the table.
Direct booking · No commission