Locanda Cacciatori

The Verdict

On a Sunday afternoon in the hills above Piacenza, Locanda Cacciatori fills up fast — and for good reason. This family-run trattoria in Mistadello di Castione has held the Michelin Bib Gourmand in both 2024 and 2025, which tells you the kitchen is cooking at a level well above the price point. At the € tier, it is one of the most credible Emilian kitchens in the Piacenza province, and the kind of place food-focused travelers should plan a trip around rather than stumble into. Book ahead. The walk-in gamble is not worth taking here.

What to Expect

Locanda Cacciatori does not hand you a printed menu. Dishes are announced at the table, which means what you eat depends almost entirely on the season and what the kitchen is working with that week. That format is both the appeal and the commitment: you are eating whatever Emilia has to offer right now, not a laminated greatest-hits list that hasn't changed since 2019. For a food enthusiast visiting the region, that is exactly what you want. The cuisine is grounded in the Piacenza tradition — think the kind of cooking that leans on long-braised meats, handmade pasta, and local cured products rather than creative plating or modernist technique.

The family behind this kitchen has been in the restaurant trade since the end of the Second World War, and that continuity shows in the consistency of what arrives at the table. Chef Duy Nguyen leads the kitchen, and the result is a trattoria that has earned its Bib Gourmand recognition without abandoning the unpretentious, generous character that makes places like this worth seeking out in the first place. The Google rating of 4.5 across 1,365 reviews reinforces what the Michelin recognition suggests: this is not a one-time-lucky rating but a kitchen that consistently delivers.

The seasonal rotation here has real consequences for what you should order and when you should visit. Emilian cuisine is deeply tied to the agricultural calendar of the Po Valley: autumn and winter bring heavier pastas, braises, and the kind of cured pork that defines Piacenza's food identity. Spring and early summer shift toward lighter preparations and the first fresh vegetables of the season. Because the menu is announced verbally rather than printed, there is no way to preview what will be available , which means the leading approach is to arrive with an open mind and trust the kitchen's judgment about what is at its leading that day. That approach rewards the flexible traveler and may frustrate anyone with specific dietary requirements or strong aversions, so those factors are worth considering before booking.

Outdoor dining area operates in summer and adds a different character to the meal: the hillside setting in Mistadello di Castione is the kind of rural Emilian backdrop that makes a long lunch feel unhurried in a way that city dining rarely achieves. If you are visiting the Piacenza area between late May and September, the outdoor option is worth requesting when you book. In cooler months, the interior atmosphere delivers the traditional trattoria warmth the Michelin guide describes , a space that reads as genuinely time-honoured rather than nostalgically staged.

Ratings at a Glance

• Michelin Bib Gourmand: 2024 and 2025
• Google Rating: 4.5 (1,365 reviews)
• Price tier: € (accessible, well below the Bib Gourmand average in northern Italy)

Booking

Booking difficulty is rated Easy, but that classification applies on weekdays and outside peak season. Sunday lunch is a different story: this is the session that fills first and fills completely. Book Sunday slots at least two to three weeks out, especially between October and March when the combination of hearty Emilian cooking and the rural setting draws visitors from Piacenza and beyond. Weekday lunch and dinner are more accessible, though the growing profile from consecutive Bib Gourmand years means that even midweek tables are worth securing a few days in advance rather than leaving to chance.

Practical Details

Address: Località Mistadello di Castione, 2, 29028 Ponte dell'Olio, Piacenza, Italy. Reservations: Book ahead, particularly for Sunday lunch; weekdays are more flexible but not reliably available as walk-ins. Menu format: Dishes announced verbally at the table , no printed menu, so arrive prepared to eat seasonally and trust the kitchen. Dress: No formal dress code expected; smart-casual is appropriate for the trattoria setting. Budget: € price tier , among the most accessible Bib Gourmand venues in northern Italy. Outdoor dining: Available in summer; request when booking. Getting there: Ponte dell'Olio is a short drive from Piacenza city; a car is the practical choice for reaching Mistadello di Castione.

How It Compares

See the full comparison below.

For more options in the area, see our full Ponte dell'Olio restaurants guide, Riva (Modern Cuisine) for a more contemporary take on regional cooking, and Arnaldo - Clinica Gastronomica in Rubiera or Osteria del Viandante in Rubiera if you want to explore the broader Emilian trattoria tradition. If the Piacenza hills have you thinking about a longer stay in the region, our Ponte dell'Olio hotels guide, bars guide, wineries guide, and experiences guide cover everything you need to build the trip.

Pearl Picks , If You're Exploring Further

• Osteria Francescana in Modena , The reference point for Emilian fine dining; a different category entirely but worth the trip if you're in the region.
• Dal Pescatore in Runate , Three Michelin stars, €€€€, for when the occasion calls for something more formal than a trattoria.
• Piazza Duomo in Alba , For a northern Italian seasonal tasting menu at the highest technical level.
• Uliassi in Senigallia , Italy's Adriatic coast counterpart for serious seasonal cooking.
• Reale in Castel di Sangro , Another rural Italian address earning serious recognition; useful comparison for travelers who seek out destination restaurants outside city centers.
• Quattro Passi in Marina del Cantone , Southern Italian counterpart for coastal regional cooking at Bib and above level.