Il Chiosco di Bacco

A Michelin-recognised trattoria in the Montefeltro hills: worth the detour at €€ prices?

For a two-price-range restaurant in rural Romagna with back-to-back Michelin Plate recognition in 2024 and 2025, Il Chiosco di Bacco punches considerably above its weight. You are not paying fine-dining money here, which makes the Michelin acknowledgement more meaningful than it might appear: this is a kitchen that has earned external validation without charging for it. If you have already visited once and ordered reliably, this portrait is for the second visit, when the decisions get more interesting.

What You Are Actually Paying For

The €€ price range positions Il Chiosco di Bacco squarely in the honest-trattoria tier, not the splurge category. That matters because the menu splits into two distinct halves, understanding that split is the key to ordering well. One half is rooted in the Montefeltro territory: fresh home-made pastas, salumi, porchetta-style rabbit. The other is a meat-focused section with an interesting selection of steaks and ribs sourced from Italian and Scottish breeds, including longer-aged beef rested for around a month. The aged beef will cost more than the territorial dishes, but you are still not approaching the price points of a destination restaurant. If you came last time for the pasta and salumi, the aged-beef section is the logical next chapter.

The wine list is described as excellent and is built to pair with both halves of the menu, which is not a given at this price tier. A trattoria in a rural location that has assembled a serious wine list alongside Michelin recognition is a specific and useful combination. For guests who treat wine selection as part of the meal rather than an afterthought, this is a meaningful differentiator from comparable countryside restaurants in the area.

Lunch vs. Dinner: Which Sitting Makes More Sense?

Il Chiosco di Bacco sits in a rural location in the Montefeltro region outside Torriana, which changes the calculus on timing in ways a city restaurant does not face. Lunch here carries a practical advantage: the surrounding landscape is part of the experience visually, you have daylight to appreciate it before and after the meal. The meat-heavy menu, particularly the aged cuts and porchetta-style rabbit, also reads more naturally as a midday event in the Italian trattoria tradition than as a late dinner.

Dinner makes sense if you are already staying locally or combining the visit with an evening in the area, but the drive back in the dark from a rural address after a full meal and wine is a consideration worth planning around. For a first or second visit, lunch gives you the better version of this restaurant's setting without the logistical friction. If you are returning specifically for the aged-beef selection and want to explore the wine list more seriously, dinner gives you more time without the afternoon-departure pressure. The decision comes down to your base: lunch if you are day-tripping, dinner if you are already in the hills.

The Territorial Menu: Why the Romagna Half Matters

Half the menu being dedicated to the Montefeltro region is not a marketing framing, it is a structural commitment. Fresh home-made pasta in Romagna is a category with serious regional expectations, a kitchen that builds half its identity around that tradition is making a claim that the Michelin Plate recognition suggests it can support. The salumi and porchetta-style rabbit extend that territorial logic beyond pasta, giving you a coherent picture of what local cooking in this part of Emilia-Romagna looks like at a considered level rather than a tourist-facing approximation.

For returning visitors who focused on pasta and salumi on the first trip, the porchetta-style rabbit is the natural next order. For anyone who came primarily for the meat section, the home-made pasta is worth building a full return visit around. The two halves of the menu are complementary enough that a table sharing across both is the format that gets the most out of what the kitchen is doing.

Michelin Plate recognition in consecutive years (2024 and 2025) confirms the kitchen is not coasting. These are not three-star credentials, but they are honest indicators of a restaurant performing reliably at its price point over time, which is what the €€ tier requires.

Practical Details

Reservations: Easy to book; advance planning recommended for weekends given the Michelin Plate recognition and limited rural seating. Budget: €€ price range; expect to spend more if you order from the aged-beef section of the menu. Getting there: Rural address at Via Santarcangiolese, 62, Poggio Torriana; a car is required; plan the return journey if drinking from the wine list. Dress: No formal dress code expected at this trattoria tier; smart casual is appropriate. Wine: An excellent wine list is in place, designed to pair across both halves of the menu.

How It Compares

Further Reading

• Our full Torriana restaurants guide
• Our full Torriana hotels guide
• Our full Torriana bars guide
• Our full Torriana wineries guide
• Our full Torriana experiences guide
• Uliassi in Senigallia
• Ristorante del Lago; Cuisine from Romagna in Rome
• Dei Cantoni, Cuisine from Romagna in Longiano
• Enoteca Pinchiorri in Florence
• Piazza Duomo in Alba
• Le Calandre in Rubano
• Enrico Bartolini in Milan
• Casa Perbellini 12 Apostoli in Verona