Restaurant in Levico Terme, Italy
Bib Gourmand value, twice over. Book it.
Boivin holds a Michelin Bib Gourmand for 2024 and 2025, making it the clearest value proposition in Levico Terme dining at the €€ price point. Chef Riccardo Bosco combines traditional Trentino cuisine with Japanese and Korean technique — most visibly in the signature trout with celeriac purée. Easy to book, regionally anchored wine list, and a strong case for a return visit.
The Bib Gourmand is Michelin's signal for good food at a price that doesn't require a second mortgage. Boivin has held it in both 2024 and 2025, which is the kind of consistency that matters when you're deciding whether to make a detour into the Trentino valleys. At the €€ price point, this is one of the more honest value propositions in northern Italian dining right now. If you've eaten here once and wondered whether to return, the answer is yes — and you should pay closer attention to the daily specials this time.
Boivin occupies an old house on Via Garibaldi in the centre of Levico Terme, a spa town in the Valsugana valley between Trento and the Veneto border. The setting is modest from the outside, which is consistent with the €€ pricing and the Bib Gourmand designation. Inside, you are in a room that reflects a kitchen with a point of view rather than a room dressed for Instagram. The visual register here is domestic and unhurried — an old building that has been put to serious culinary use.
Chef Riccardo Bosco (the restaurant carries the name Boivin, but Bosco is the owner-chef driving the menu) has built a kitchen that reads as genuinely personal. The through-line is traditional Trento cuisine , the cooking of this specific valley, with its mountain produce, freshwater fish, and strong wine culture , but Bosco cross-references it with techniques from further afield. Korean kimchi fermentation logic and Japanese tataki preparation both appear, not as fashionable gestures but as genuine tools applied to local ingredients. The result is a menu where a dish of trout with celeriac purée can be understood both as a regional Trentino plate and as an expression of Japanese respect for texture and temperature. That pairing is the restaurant's signature approach in microcosm.
For a returning visitor, the structure of a meal at Boivin rewards more attention than a first visit allows. The daily specials anchored to market availability are where Bosco's range shows most clearly. These are not afterthoughts on a printed card , they are the centre of gravity around which the more fixed menu items orbit. A second visit gives you the context to understand which dishes are part of the permanent vocabulary and which reflect what arrived that morning. On a return visit, ask what came in at market and build from there.
The wine list prioritises regional producers, which in Trentino means Teroldego, Marzemino, Nosiola, and the various Müller-Thurgau expressions grown at altitude. These are not wines you encounter easily outside the region, and at €€ pricing the list should offer genuine value compared to what you'd pay for the same bottles in Trento or Bolzano. The combination of a regionally anchored wine list and a kitchen that moves between local and international technique is the core reason this restaurant has maintained its Bib Gourmand status across consecutive years.
The trout with celeriac purée remains the clearest statement of what Bosco is doing: a fish native to Trentino mountain streams, prepared with the restraint and temperature sensitivity of tataki technique, served with a root vegetable that grounds it firmly in Alpine cooking. For a regular visitor, this dish is a useful calibration point , order it again and pay attention to what has changed seasonally around it.
Booking at Boivin is rated easy by Pearl, which reflects both the venue's modest size and its position in a town that operates on a quieter register than Trento or Bolzano. That said, the Bib Gourmand recognition has widened its audience, and weekend evenings during the Levico Terme summer season will fill. Book a week ahead for weekday dinners; two weeks for weekends between June and September. The address is Via Garibaldi, 9 , central and walkable from the main thermal park and the hotels along the lake. No dress code data is available, but the price point and building character suggest smart-casual is appropriate and anything more formal would be overdressed. For visitors staying in Levico Terme, this is the clearest dinner recommendation in town. You can also explore the full Levico Terme restaurants guide, bars guide, wineries guide, and experiences guide for broader planning.
| Detail | Boivin | Comparable venues |
|---|---|---|
| Price range | €€ | Most Michelin-recognised venues in Trentino: €€€–€€€€ |
| Award status | Bib Gourmand 2024 & 2025 | Bib Gourmand or Star |
| Booking difficulty | Easy | Varies; starred restaurants typically 2–4 weeks minimum |
| Location | Town centre, Levico Terme | Often rural or resort-adjacent |
| Cuisine approach | Trentino regional + Asian technique | Typically single-register regional or contemporary Italian |
| Wine focus | Regional Trentino producers | National or international lists common at higher price points |
Levico Terme sits in a part of Trentino-Alto Adige that produces serious cooking without the density of destination restaurants found in Bolzano or Trento. For visitors arriving from Verona, it is a natural first stop before heading into the mountains. For those already in the region, Boivin is a more accessible and significantly less expensive alternative to the starred dining available further north. Nearby regional comparisons worth knowing: Fahr in Künten-Sulz and Gannerhof in Innervillgraten both operate in the Alpine regional cuisine register, and Casa Perbellini 12 Apostoli in Verona is the most natural upgrade if you want to escalate the occasion on the same trip south.
| Venue | Awards | Price | Value |
|---|---|---|---|
| Boivin | Occupying an old house in the town centre, this restaurant is strongly influenced by the character and ideas of owner-chef Riccardo Bosco, who offers an original mix of traditional Trento cuisine and influences from around the world, including Korean kimchi and Japanese cooking methods such as tataki. A prime example of the latter is one of the restaurant’s signature dishes, namely trout with celeriac purée. Daily specials based on what’s available at the market also feature, while regional wines are to the fore on the wine list.; Michelin Bib Gourmand (2025); Michelin Bib Gourmand (2024) | €€ | — |
| Atelier Moessmer Norbert Niederkofler | Michelin 3 Star, World's 50 Best | €€€€ | — |
| Dal Pescatore | Michelin 3 Star, World's 50 Best | €€€€ | — |
| Enoteca Pinchiorri | Michelin 3 Star, World's 50 Best | €€€€ | — |
| Enrico Bartolini | Michelin 3 Star, World's 50 Best | €€€€ | — |
| Le Calandre | Michelin 3 Star, World's 50 Best | €€€€ | — |
A quick look at how Boivin measures up.
At €€ pricing with two consecutive Michelin Bib Gourmands behind it, Boivin delivers strong value for the format. The menu blends traditional Trentino cooking with global technique — Korean kimchi, Japanese tataki method — so it suits diners who want regional grounding with some creative range. If you want a purely classic Trentino meal, the daily market specials may serve you better than a set progression.
Bar seating is not documented for Boivin. The restaurant occupies an old house on Via Garibaldi in the town centre, which suggests a traditional dining-room layout rather than a bar counter setup. Book a table rather than counting on a casual perch.
Pearl rates booking at Boivin as easy, which reflects both the venue's size and Levico Terme's quieter pace compared to Trento or Bolzano. That said, the Bib Gourmand recognition in 2024 and 2025 has raised its profile, so booking a few days to a week ahead is sensible, especially on weekends or during the spa-town's busier summer season.
Boivin is a €€ regional restaurant in a small Trentino spa town, not a formal dining room. Neat, comfortable clothes are appropriate — think the kind of thing you'd wear to a good local trattoria. No tie, no dress code concerns.
Yes, with the right expectations. Boivin is a Bib Gourmand-level restaurant, meaning the occasion is defined by cooking quality and value rather than ceremony or luxury trappings. It works well for a birthday or anniversary dinner where good food matters more than formality — the signature trout with celeriac purée and the market-driven menu give the meal a sense of occasion without the bill of a fine-dining destination.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
