Ferdy Wild

Lenna, a little village in the Orobic valley in the province of Bergamo; it’s here that a project born in the early 90ies as a farm is then grow and become what is today counting an hospitality part, the cheeses production, the shop and not least the restaurant.
The philosophy here is to work in an ethical and sustainable way with respect of nature, seasons and traditions.
A place immersed in nature that make you feel disconnect with the chaotic time of the city.
The restaurant located inside an old building let you feel like in an old warm trattoria. A simple set up of the table but with attention to details is what makes the difference.

“Ferdy Wild a place of products, traditions and sustainability where a warm place fall together with a innovative cuisine that respect products and seasons.” 

A menu that highlight auto production, season and traditions; but no, you’re not in a trattoria, here all the preparations are at a fine dining level. While traditions are at the base, techniques and ideas coming from all over the world becomes the vehicle to make the dishes unique and personal. Products, simplicity, taste and a warm atmosphere is all what Ferdy Wild is all about.
Reserve your table, drive into the Orobic valley, stop, walk direction the restaurant and leave the nature around you take space, enter the restaurant and leave the service team bringing you into the Ferdy Wild world made of mountains, herbs, diary products and good old traditions.

Menu: 

• Waffle flowered
• Oriental Orobie 
• The “ballette” of hay and the milk journey. 
• Fidech (che bu) 
• Roasted wild etik Bruna Alpina
• “Ol carel del Formai” (cheese chariot)
• Had milked ice cream