Chef Paolo Frosio
Chef Paolo Frosio leads the kitchen at Restaurant Frosio in Almè, working alongside his brother Camillo, who runs the dining room and wine programme. His cooking is classic modern, built on seasonality and careful sourcing, with a taste for premium ingredients as well as Slow Food Presidia and local products. Paolo’s approach is hands-on and precise: bread, pasta and desserts are made in-house, while meat and fish are bought whole and processed in the kitchen to control quality and provenance. The style is refined, clear and consistent.
“I want the season to lead the dish, and the technique to stay in service of flavour.”
Frosio Ristoranti
MdHMembre d'Honneur
Almè, Italy
Restaurant Frosio is in Almè, near Bergamo, set inside an 18th-century villa where historic structure and contemporary interiors sit side by side. There are four small dining rooms, each with a fireplace, plus a shaded garden for outdoor lunches and dinners. The house is run by the Frosio family: brothers Paolo and Camillo lead kitchen and dining room, supported by their wives Gigliola and Cristina. The tone is refined and welcoming, with an experience built on seasonality, craft and consistency.
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