Restaurant specializing in typical regional cuisine, particularly focused on grilled and spit-roasted meats, as well as cicchetti and homemade first courses.
The menu, based on tradition and seasonality, is tied to the freshness of the products used and the daily preparations made in the kitchen. The environment is elegant yet informal, with a young but well-kept atmosphere, ideal for making different generations feel at ease.
Don’t overlook the wine list, which offers a wide selection from wineries not only in the area but also from around the world.
HISTORY
“La Postina” was the name that everyone, long ago, gave to the old inn in the center of Santa Maria di Feletto. “La Postina” was a place of refreshment and rest for locals and travelers who, tired from long rides, tied their horses to the iron rings near the entrance of that ancient building. There, they would take a break for an “ombretta” or to eat tripe and cod (on Fridays) prepared with care and passion by the skillful hands of Mrs. Celestina, nicknamed “Pina”.
Why "LA POSTINA"? After becoming a widow, Mrs. Pina courageously decided to continue her husband’s activities, who was the village postman, jointly managing the post station and the inn with the help of her son Ruggero and daughters Filomena and Ida. It is said that the daughters often competed for the pleasant task of delivering mail on horseback to the farmhouses scattered among the beautiful hills of San Pietro and surroundings. During World War I, the Austro-Hungarian army made that inn the headquarters of its command, taking advantage of its strategic position. In the years to come, the inn “dea pustina”, as it was called in the village, continued to be managed by the family: first by Ruggero and then, in the early years of the twentieth century, by Filomena’s husband, Leone. Later, Pina’s grandson, Virgilio, rebuilt the building where the inn was located, renovating it and giving new life to the village with other small commercial activities as well. La Postina was born from the desire to recover the origins of hospitality, combining the flavors of tradition with something new.