Restaurant in Asola, Italy
Rare seafood in landlocked Lombardy. Book it.
La Filanda is one of the only restaurants in Mantua province to focus seriously on seafood, operating from a converted silkworm factory at the accessible €€ tier. Michelin Plate recognition in both 2024 and 2025, combined with a 4.8 Google rating across 300-plus reviews, confirms consistent quality. Book the terrace for a special occasion when the weather allows.
If you have been to La Filanda once, you already know the answer to whether it is worth a return visit: yes, and probably sooner than you planned. This is the rare provincial restaurant where a second visit confirms rather than deflates the first impression. In a region where landlocked Lombard cooking dominates, La Filanda commits fully to seafood and does it at a price tier (€€) that would be difficult to justify if the quality slipped. It has not. Two consecutive Michelin Plate recognitions (2024 and 2025) and a Google rating of 4.8 across more than 300 reviews suggest consistency is a genuine house value, not a lucky run.
La Filanda sits on the first floor of a converted silkworm factory on Via Carducci in Asola, a small town in the Mantua province of Lombardy. The industrial heritage of the building is part of what makes the room work: the space has enough architectural character to carry a special-occasion dinner without leaning on excessive decoration. When the weather allows, the terrace opens and the setting shifts considerably — outdoor tables above the town's streets make this a genuinely different experience from the enclosed dining room. If you are booking for a date or a celebration and the season is with you, request the terrace.
The kitchen's focus on fish and seafood is deliberate and specific. Asola is not a coastal town, which is exactly the point: La Filanda is one of very few restaurants in the Mantua province to commit to top-quality seafood rather than defaulting to the region's meat and freshwater traditions. That positioning means the kitchen has to work harder to justify the concept, and the evidence suggests it does. The approach is modern and restrained, with cooked dishes described as demonstrating a light touch. Vegetables from the restaurant's own garden appear across the menu, which matters for freshness and shows a degree of operational investment beyond what most mid-range restaurants manage. Raw preparations are also on offer, a useful signal of confidence in sourcing quality.
For a special occasion, the structure here is right: the setting has occasion weight, the menu has a clear point of view, and the price point stays at €€, which means you are not paying for theatre you did not order. Whether the service style earns that price is the more useful question. The Michelin Plate designation is not a star, but it is Michelin's signal that a restaurant is delivering solid quality and is worth attention. At the €€ tier, the relevant standard is whether the cooking and the room feel proportionate to what you spend. Based on the available data, they do.
The own-garden vegetable sourcing is worth noting specifically for groups with dietary preferences or for diners who want to understand what the kitchen is prioritising. It is not a gimmick at this level: growing your own produce at a mid-range seafood restaurant in inland Lombardy is a practical commitment that affects what arrives on the plate. It also anchors the menu seasonally, which means what you eat in late spring will differ from what you eat in autumn. Booking now, in the current season, is worth doing rather than deferring: the terrace availability, the garden harvest, and the menu's seasonal rhythm all align or diverge depending on when you go.
For comparison, if you are considering a broader trip through serious Italian restaurant cooking, [Uliassi in Senigallia](https://www.joinpearl.co/restaurants/uliassi-senigallia-restaurant) is the benchmark for coastal Italian seafood at the highest level, and [Alici Restaurant on the Amalfi Coast](https://www.joinpearl.co/restaurants/alici-restaurant-amalfi-coast-restaurant) covers the southern end of the same conversation. La Filanda operates at a different price register entirely, which is not a weakness: it is the reason it makes sense as a local occasion restaurant rather than a destination-dining pilgrimage. Closer to home in northern Italy, [Casa Perbellini 12 Apostoli in Verona](https://www.joinpearl.co/restaurants/casa-perbellini-12-apostoli-verona-restaurant) and [Le Calandre in Rubano](https://www.joinpearl.co/restaurants/le-calandre-rubano-restaurant) operate at higher price points with more formal service structures. If you are in the Mantua area and want one very good dinner without travelling further, La Filanda is the answer.
Booking is rated easy, which at a 4.8-rated Michelin-recognised restaurant is not something to take for granted indefinitely. The restaurant does not appear to have a waiting list problem at present, but that can change. There is no phone or website data available in Pearl's records, so the safest route is to confirm booking details directly via search or arrival. For more on eating and drinking in the area, see [our full Asola restaurants guide](https://www.joinpearl.co/restaurants/asola), [our full Asola bars guide](https://www.joinpearl.co/bars/asola), and [our full Asola hotels guide](https://www.joinpearl.co/hotels/asola) if you are staying overnight. If wine is a priority, [our full Asola wineries guide](https://www.joinpearl.co/wineries/asola) covers the surrounding region, and [our full Asola experiences guide](https://www.joinpearl.co/experiences/asola) is worth checking for context on what else is happening locally.
Quick reference: La Filanda, Via Carducci 21, Asola (Mantua), Italy. Price tier €€. Michelin Plate 2024 and 2025. Google 4.8/5 (303 reviews). Seafood focus. Terrace available in fine weather. Booking: easy.
| Venue | Price | Booking Difficulty | Value |
|---|---|---|---|
| La Filanda | €€ | Easy | — |
| Atelier Moessmer Norbert Niederkofler | €€€€ | Unknown | — |
| Dal Pescatore | €€€€ | Unknown | — |
| Osteria Francescana | €€€€ | Unknown | — |
| Quattro Passi | €€€€ | Unknown | — |
| Reale | €€€€ | Unknown | — |
How La Filanda stacks up against the competition.
La Filanda has a terrace that opens in fine weather, which likely gives it more flexibility for larger parties than a typical small-room restaurant. That said, specific group booking policies are not publicly confirmed, so call ahead if you are planning for six or more. The converted silkworm factory format suggests a finite number of covers, so private or semi-private arrangements are worth asking about directly.
The raw seafood selection is the clearest differentiator here — La Filanda is one of the few restaurants in the Mantua province serving quality crudo, and skipping it would miss the point. Cooked dishes lean toward a light modern touch and draw on vegetables from the restaurant's own garden where possible. At the €€ price range, ordering broadly across both raw and cooked sections is realistic without the bill becoming a problem.
La Filanda holds a Michelin Plate for 2024 and 2025, which signals kitchen consistency rather than destination-level ambition — this is a reliable, well-executed neighbourhood restaurant, not a tasting-menu event. It sits on the first floor of a converted silkworm factory on Via Carducci in Asola, and the terrace is worth requesting in good weather. Asola is a small town in Mantua province, so plan transport in advance if you are coming from outside the area.
Within Asola itself, direct alternatives at this level are limited — La Filanda's Michelin recognition and seafood focus make it the reference point in the town. For a step up in ambition and budget, Dal Pescatore in nearby Canneto sull'Oglio is a three-Michelin-star benchmark for the broader Mantua region. If you want a wider seafood-forward comparison in northern Italy, Quattro Passi on the Ligurian coast is a different proposition entirely in price and setting.
At €€, yes — the value case is clear. Two consecutive Michelin Plates confirm the kitchen is performing consistently, and top-quality fish with a credible raw selection is genuinely rare in a landlocked province like Mantua. You are not paying destination-restaurant prices, so the risk is low and the ceiling is high for the category.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
