The welcome — snacks
Four bites and a crossing
Two morsels by Alessio Manzoni, two by Francesco Costantini — and a fifth where mountain and sea are woven into a single bite, eaten with your fingers.
1 · 2 · 3 · 6 · 7 · 8 · 10 · 11 · 12 · 14
ITEN
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Brace e Radici · Act Two
Nine hundred kilometres, one language.
The mountains of the Orobie Alps and the sea of Chia. For one night, on the same plate.
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Brace e Radici · Act Two
The alpine pasture has never seen the reef. Hay has never known salt air.
And yet.
Orobie Alps900 kmChia
Nine hundred kilometres apart, without ever having met, two kitchens made the same radical choices. Not the prime cuts — the rare breeds. Not young animals — old ones, animals that lived a full life. Free grazing, live fire, herbs gathered by hand. Ferdy Wild does it in the mountains of Lombardy; La Gardiana does it on the Sardinian coast, over the coals of the Josper grill.
Here, fire isn't a technique. It's an ancient language — and they both speak it the same way.
From the Orobie Alps
Matter, time, and hands. The same faith, a different mountain.
The menu · one night only
Two voices, one language
The Orobie Alps and the sea of Chia chase each other course after course, until they melt together over the coals.
Starter
Dry-aged local fish carpaccio
Maria Luigia herb oil, smoked mayonnaise, pickled radish and lettuce in osmosis.
Not fresh from the sea — dry-aged, evolved.
3 · 4 · 12
First course · La Gardiana
Smoked-mascarpone 'bottone'
Potato water, saffron, our house-made bottarga.
1 · 3 · 4 · 7 · 9 · 12
First course · Ferdy Wild
«La Me Aca»
Ferdy Wild's signature rice and milk, brought down to the sea of Chia.
7 · 9 · 12
Main — pure contamination
Mountain venison, flame, and Sardinian vegetables
The Orobie over the coals, the land of Chia all around. The exact point where the two kitchens become one.
1 · 3 · 4 · 7 · 9 · 12
Dessert
Peach, embers, yoghurt and blueberry crumble
The fruit passes through fire. The blueberry comes down from the mountain. Even the ending is contaminated.
3 · 7 · 8
A single tasting menu. Please tell us about allergies or intolerances when you book — we'll adapt the journey where we can.
Why be there
Five reasons, one single night
i.
It won't happen again
This menu is born on 8 September and won't return. What happens when two kitchens contaminate each other can't be repeated, can't be put on a menu, can't be redone.
ii.
Not a four-hands dinner
No dish is theirs, no dish is ours. In every course, mountain and sea live inside the same bite, from the snacks to dessert.
iii.
A Green Star comes down from the Alps
Alessio Manzoni brings Ferdy Wild's alpine cooking to Chia — Michelin Green Star, old animals, ancient breeds. Once, and only once.
iv.
Two different seas, one faith
Free grazing, live fire, dry-aging, wild herbs, natural wines. The same idea of cooking, born nine hundred kilometres apart.
v.
The cellar comes down to the sea
The evening is poured from Ferdy Wild's cellar of natural-wine growers, included in the price. Mountain bottles opened in Chia, for one night only.
The two signatures
Francesco Costantini
La Gardiana
Alessio Manzoni
The evening in detail
Date
8 September 2026
One night only
Time
from 8:00 pm
The journey
Snacks + 5 courses
Single tasting menu
The signatures
Costantini × Manzoni
La Gardiana · Ferdy Wild
Price
€110 per person
Ferdy Wild wines included
Where
La Gardiana
Veridia Resort · Viale Mediterraneo 13, Chia
Frequently asked questions
Before you book
A single tasting menu of five courses plus welcome snacks, the same for the whole room. It's not an à la carte: it's a menu built just for this night, where every plate blends the Orobie Alps and the sea of Chia.
The menu is fixed, conceived as one continuous story. For allergies and intolerances we adapt the journey where we can — just let us know when you book so we can prepare in advance.
The menu includes fish and venison. If you have particular needs, tell us when booking: we'll see what's possible case by case, but we can't guarantee a fully vegetarian version of the evening.
Yes, and they're part of the price. The evening is accompanied by Ferdy Wild's wines — their cellar of natural-wine growers — paired with the menu.
Ferdy Wild is a farm-restaurant in the heart of the Orobie Alps, in Lenna near Bergamo (Lombardy), awarded a Michelin Green Star: they raise animals of ancient breeds, cook them mature, and work with live fire and mountain herbs. Alessio Manzoni is the chef who leads its kitchen — and for one night, brings it to Chia.
No. It's built for this one evening, and it goes out with the coals. None of the dishes enter La Gardiana's à la carte: if you're there, you're there.
Around three hours. It's a dinner to take slowly, course after course — best not to be in a hurry to leave.
Seats are limited and go in order of reservation. Book online with the button below, or call La Gardiana on +39 070 351 3299.
An encounter
×One night. Then nothing.
A territory you won't find on any map — and tomorrow, not even here.