Locanda Del Duca

The truffle pasta is the dish I keep thinking about. Fresh truffle brought a deep, earthy aroma, and it worked beautifully with the smooth sauce and al dente pasta without taking over. The whole plate was so well done. The dining room felt warm and welcoming, and the service was attentive. Staff also knew their wine and suggested pairings that made the meal even better. If you love truffle, this dish alone makes the restaurant worth visiting. I’d happily come back and try more of the menu.

The two young waitresses were attentive and really friendly, and the place had a great vibe with a very good wine selection. Dinner was the best we had in the area: umbricelli with truffle, tagliatelle with porcini mushrooms and lardo, and tagliata with huge porcini mushrooms.

Gubbio’s a nice area for a restaurant, but we weren’t impressed by the food overall. The pasta was great, while the meat dish and dessert were terrible. That dessert was almost impossible to eat 💩. The waiters weren’t helpful either, and it took 15 minutes just to get a bottle of water.

Our hotel pointed us to this smart-looking place in central Gubbio, and it turned out to be a great call. I loved the pappardelle pasta appetizer. My wife and I both had the crescia with chicken, a Gubbio specialty, and it was delicious and very filling. The Mohijo cheesecake was a lovely way to finish the meal.