The story
Nestled in the quiet hills of Civitella Casanova, La Bandiera is a Michelin-starred restaurant that redefines Abruzzese comfort. With a stellar 4.8 rating, it earns praise from Where The Foodies Go, who note that dishes “taste like home but are executed with incredible technique and creativity.” This is fine dining that never loses its warmth, offering a precise homage to tradition alongside elevated technique.
The tasting menu captures that balance beautifully. Highlights include a soulful Tortellino con Tre Carni e Fondo, the playful depth of Mozzarella Stracciata con Salsa all'Aglio Nero e Bottarga, and a Risotto con Fiori Boutade di Rizzi Varzi that shows the kitchen’s creative flair. Elegant yet welcoming, La Bandiera proves a Michelin star can still feel like a local embrace.
Synthesised by AI from every creator’s review. First reviewed 2022.
Most-loved dishes
AI summary of what 14 dish mentions say about the food
“This is a reinterpretation of the classic Rossini recipe, but with lamb instead of beef, and black truffle. The lamb is cooked to perfection, very tender, and the truffle is fresh and delicious. The texture of the lamb is almost like foie gras. It's incredible.”
What creators say
1 creator has covered La Bandiera. Most active: Where The Foodies Go
- Where The Foodies GoLoved
A pranzo al ristorante La Bandiera, 1 stella Michelin ⭐ - Viaggio In Abruzzo - Episodio 32 · @ 7:45
La Bandiera is a Michelin-starred restaurant in Civitella Casanova that serves traditional Abruzzese cuisine elevated to the highest level, with dishes that taste like home but are executed with incredible technique and creativity.
Dishes mentioned
Patate Liquirizia con Chips di Farro, Maionese di Acciughe, Polvere di Capperi e Limone
This dish is a potato and liquorice combo with farro chips, anchovy mayo, caper powder, and lemon. The liquorice gives it depth, and the chips are super crunchy. It's a great start.
Baccalà come nei Siti Tampone con Grosso la Sede Nuvola o Prosciutto il Nostro Finto Tartufo
This is a baccalà dish prepared like in the old days, with a cloud of prosciutto and fake truffle. The mix of mushrooms and honey is spectacular. The bignè is made to perfection.
Risotto con Fiori Boutade di Rizzi Varzi
This risotto has a surprise that explodes in your mouth. It reminds me of the 'pazzi' we used to eat as kids. The texture is perfect, and the flowers add a nice touch.
Vitello Marinato e Grattugiato con Asparagi Selvatici, Salsa di Yogurt e Crema di Arachidi
The veal is first marinated and then grated, served with wild asparagus, yogurt sauce, and peanut cream. It's fresh and reminds me of sneaking fava beans from my grandpa's garden.
Gamberi Rosa con Chips di Melania, Miele e Pinoli
The pink prawns are served with melania chips, honey, and pine nuts. The sweetness of the honey and the saltiness of the prawn work perfectly together. The fegatino is dosed perfectly.
