Il Grillo - Giuncugnano

Certainly meat is a specialty here, as I had the carpaccio of beef the 1 kilo steak. Prices can't be beat and service was excellent. Luca was my server and he speaks excellent English, as this place is not normal to tourists, many locals were dining there.

If you like a big steak, go to Il Grillo. The restaurant is not open all year round, it's only open during the tourist season, we were there in September, and they were going to close the week after. We didn't have the steak, since it was sold per kilo, minimum order 1 kg, which is a bit much for one person. The dishes we ordered were all excellent, especially the antipasti misti, which was a fabulous selection of cold meats and cheeses, and bread. Il Grillo was recommended to us by one of our B&B hosts when we were staying on the coast, and we thank him for it. I Grillo is a bit remote and we would never have went there if we hadn't been tipped. It's worth a detour. There is a parking lot opposite the restaurant, and they also have a shop where they sell produce from the farm. Il Grillo is an agriturismo, a farm that offers tourist accomodation, and in this case also a restaurant.

Hard to fault anything here in terms of food, service, setting, charm...... Everything. Stefano is a fine chef with his delightful sister Tania a charming, competent front of house operator. Agroturismo means the combination of Agriculture and Tourism so they grow all their own vegetables and fruit and rear their own meat. Totally zero miles involved in the process of getting the food from field to table. However if you are a non meat eater by prior arrangement they can buy in some local fish. As an Agroturismo they can buy in up 20% of the menu, although at Il Grillo they try not to do so. If you find yourself in the Garfagnana which is a treat in itself make the effort to et here and you will not be disappointed

This is very canteenish on the far right of the building. Rows of Formica type tables and a large television. The restaurant area in the middle area seems to be rarely used although always set up. They know how to produce an excellent steak or Pork chop and if your lucky Fungi. At lunch time often interesting local dishes. I would recommend a visit or more. They know how to cook and although little English spoken by their young male waiter he is always polite and almost patient. We can expect no more if our Italiano is wanting.

Great food and great welcome in this family run Agroturismo. The brother Stefano, cooks (beautifully) while his sister Tania is the most attentive hostess