Environments.
Attention to detail, to experience an unforgettable emotion.
A romantic dinner, a business lunch or the pleasure of enjoying delicacies: every occasion is good to be pampered at Osteria a Le Due Spade in Trento, where details contribute to making your visit unforgettable.
Evocative ambiance, friendly and attentive service, sublime cuisine.
A balance that is achieved after years of work and passion and that makes us proud to host you to share with you the pleasure of conviviality.
Nearly 500 years of catering in the heart of Trento.
A Trentino document of the time, written by an anonymous hand, tells, referring to Cardinal Gonzaga’s secretary:
“On the ante-eve of Santa Lucia I came to Trent, and at the hotel of the Two Swords I dismounted. Evvi an innkeeper of good air, affable and agreeably discreet, and if he did not fear his wife, he would be a better companion than he is.”
Today as then: timeless charm
Over the centuries, the quality in hospitality, food and ambiance has remained unchanged.
Upon entering, one is immediately enveloped by a small stube made of blond pine wood, originating in the 1700s, with eight elegantly prepared tables and an antique stove made of green majolica from the Non Valley.
A barrel-vaulted ceiling from the 1500s completes the atmosphere, creating an ambiance of timeless charm, now enshrined as a temple of reference for excellent Trentino cuisine.
In the summertime, a stone’s throw from Trento’s magnificent Piazza Duomo, there is the possibility of eating outside in an elegant outdoor dining area.
Il direttore
Franco Zanella
The Return… to Le Due Spade 2023.
I am back where I started: new stimuli, new impulses and new challenges… New challenges because, with the Peterlana family, who have run this beautiful restaurant for forty years, it will be difficult to compete…
It will however be a very stimulating challenge.
Yes, because Le Due Spade remains a landmark restaurant, the “Stube Coccola”, eight tables, sixteen to eighteen people, but which, if necessary, on request, for those who wish to book the entire Stube, can seat around thirty guests.
I would like it to stay like this, as it has always been, but with a different slant, an informal, elegant service and the right attention to the Guest, with an essential cuisine, of “substance and gluttony”, without too many frills, an Osteria-Stube that gives warmth and transmits history, because the Due Spade 1545 is a truly UNIQUE restaurant! I WAIT FOR YOU!!!
Lo chef
Andrea Di Loreto
At the heart of my gastronomic vision lies a deep respect for tradition, balanced by a constant desire for innovation.
My career, characterised by a relentless commitment to excellence, has led to the development of a cuisine that harmonises classical elements with modern techniques and seeks to offer consistently memorable culinary experiences.
A loop route
The loop route consists of starting from a precise point and arriving exactly at the starting point, without, however, ever going back and repeating the same route.
My great sporting passion is mountain biking and usually when I study a route to do, I really like the ring route and I could also relate this to the work I have done so far.
Fatigue, work and passion lead to the goal or arrival….
I started my working career in Trento at the Osteria a Le Due Spade, where I stayed from 1992 to 1994 (we received a Michelin Star in 1993).
Wonderful years, the Osteria a Le Due Spade was a reference point for the whole city!
The Peterlana family – Pompeo, Rita and Massimiliano – had created something truly unique. Guests arrived from all over northern Italy and beyond….
It was during that unforgettable period that my passion for wine was born, structuring itself, first, into a real vocation and, later, into a profession, thanks also to attending Sommelier courses (AIS). I was 25 years old and also opened my own restaurant.
Later I enrolled in an oenology course at the San Michele Agricultural Institute and continued working. This time at the Hotel America in Via Torre Verde.
Scrigno del Duomo
In 2000 I joined Scrigno del Duomo as Head Sommelier and stayed there for 17 long years! It was a very enriching experience and gave me much satisfaction, including a Michelin Star in 2004, with Alfredo Chiocchetti and Alessandro Bettucchi.
The Scrigno was an EXAMPLE for many restaurants born in those years in Trento. I have many memories at the Scrigno, where many celebrities and great wine producers such as Gaja, Antinori, Planeta, Marchese dei Guerrieri Gonzaga, Casa Lapostolle and others passed through. Wonderful tasting evenings were organised with them.
In those years, many visits were made to wineries, both in Italy and abroad: Champagne, Alsace, Bordeaux (where Giovanni Agnelli welcomed us and introduced us to Chateau Margaux). Thanks to Scrigno, in August 2013, I spent my summer holidays in Southampton, New Forrest, doing an exceptional internship with Gerard Basset, the only man in the world to be Master of Wine, Master Sommelier and Master Administration of Wine, as well as the Best Sommelier in the world in 2010. It was a wonderful experience!
In autumn/winter 2014, I worked as Sommelier, for about 6 months, at Negozio Classica in London, with two Bistros (in Notting Hill and Primrose Hill) owned by Avignonesi. A very pleasant and lively experience, where, by offering targeted tastings and food-pairing, I was able to help my co-workers and patrons get to know Italian wine.
Hosteria Toblino & Cantina Toblino
In 2017, I became Restaurant and Store Manager. A very positive experience, in a place, the Hosteria Toblino, that allowed people to experience wine at 360° and to which, by rolling up my sleeves, I was able to give the “right dimension” and a mark of Quality, fully exploiting potential that had only been partially expressed until then.
Thanks to my contribution and that of Chef Sebastian Sartorelli, whom I strongly supported at Toblino, in addition to the collaboration with the Cantina (represented, at the time, by Director Carlo De Biasi) for the first time Hosteria Toblino was included in the Guida Rossa. Thanks to the commitment of all of us, the recognition of the Toblino Winery and the fame of its Hosteria Restaurant extended far beyond the borders of Trentino!
The Return… to Le Due Spade 2023
I am back where I started: new stimuli, new impulses and new challenges… New challenges because, with the Peterlana family, who have run this beautiful restaurant for forty years, it will be difficult to compete…
It will however be a very stimulating challenge.
Yes, because Le Due Spade remains a landmark restaurant, the “Stube Coccola”, eight tables, sixteen to eighteen people, but which, if necessary, on request, for those who wish to book the entire Stube, can seat around thirty guests.
I would like it to stay like this, as it has always been, but with a different slant, an informal, elegant service and the right attention to the Guest, with an essential cuisine, of “substance and gluttony”, without too many frills, an Osteria-Stube that gives warmth and transmits history, because the Due Spade 1545 is a truly UNIQUE restaurant! I WAIT FOR YOU!!!
Andrea Di Loreto
At the heart of my gastronomic vision lies a deep respect for tradition, balanced by a constant desire for innovation. My career, characterised by a relentless commitment to excellence, has led to the development of a cuisine that harmonises classical elements with modern techniques and seeks to offer consistently memorable culinary experiences.
The defining characteristic of my cuisine is the attempt to reinterpret authentic traditional flavours from a contemporary perspective, while always maintaining a deep connection to the quality and origin of the ingredients. This approach allows me to offer guests dishes that are both innovative and deeply rooted in our culture, weaving a unique dialogue between past and present.
At Osteria a Le Due Spade, my culinary proposal aims to enhance the narrative through flavours, with dishes that are the result of a path of creative evolution. Meticulous attention to detail, an experimental approach, a commitment to the integrity of ingredients and the valorisation of local products result in experiences that delight both the palate and the eye and that, surprising and enchanting guests, celebrate every aspect of gastronomic excellence.