Relais & Chateaux Ristorante Gourmet Vespasia – EN

Relais & Chateaux Ristorante Gourmet Vespasia – EN




Vespasia project has been created and it is run by Vincenzo and Federico Bianconi, last generation of an enthusiastic restaurateur family with a tradition which dates back, without break, since 1850. A tribute to this land and to its immense gastronomic wealth.

Vespasia restaurant is housed in the Relais & Châteaux Palazzo Seneca, in a XVI century noble palace in the artistic heart of Norcia, a few steps away from Saint Benedict main square, between Vignola Castel and Saint Francis monastery; this one has been turned into an elegant auditorium in the last years.
Vespasia restaurant gives you harmony and serenity; here, the innovation meets the tradition and it behaves like a child with his father, or better with respect.
Everthing at Vespasia tells about this land, the style, the colours and the flavours are simple, but at the same time they are intense; the details always make the difference, for this reason they have been taking care with great love and attention. At Vespasia the Customer can also chose his or her seat between comfortable filled and wooden chairs or big leather armchairs, both realized by Umbrian Master artisans.
The table can be situated in the “black” chimney room, a private room, among wines, candles and wooden furniture, or between the lemon trees and the old stable which overlook the interior garden. When the season is good you can eat outside where, apart from the peacefulness you will appreciate the view of the towers, the bell towers and the Sibillini Mountains. The aromatic herbs perfume coming from the vegetable garden depicts the high quality and perfect location.
During the night Vespasia restaurant shows its unique charme; the candles are lit on, the lights are softened, the restaurant team in its uniform controls that everything is perfect, so we are on stage. The silverware, the crystal glasses and the snow-white table linen are ready to fade into the background; very soon, the dishes prepared by the Chef Emanuele Mazzella and his team, the true protagonist actors at Vespasia restaurant, will arrive.
In the recipes prepared at Vespasia you find the refinement, the research, the tradition, the creativity and the professional ethics. Colours, perfumes and flavours want to go with who tastes them in a voyage to discover this land, rich of fantastic products, great history, sobriety and passion for good and healthy things.
Every Saturday night Vespasia customers can enjoy live music like jazz, swing or blues played by high quality musicians; everything to make your experience and your night unforgettable.
Property and management, Vincenzo and Federico Bianconi
Chef, Emanuele Mazzella
Maître / sommelier, Mauro Clementi
Sous chef, Fernando Tommaso Forino

Junior Sous Chef, Domenico Candela
Aperitifs, Salvatore Mirko Baiano
Starters, Andrea Lamorgia
Pasta dishes, Christian Sainato
Meat, Francesco Lorusso
Patisserie, Simone Dimotta
Patisserie, Teodora Bolognesi
Chef de rang, Laura Santoro
Waiter Hasim, Sulejmani
Vincenzo e Federico Bianconi thanks to their parents Carlo and Anna, have created Vespasia project. They love good and healthy earth’s things, the territory and the environmental and social sustainability. They established together with Massimo e Daniele Pizzichini the ethics movement Salus for Cibum. They promote the excellence and the development of this community by sharing a high, healthy and fair vision for the future, and with these and the cleverest local producers they plan new projects. Bianconi Family is in the catering field since 1850. 
Emanuele Mazzella is the chef who came from Ischia. His passion for the cuisine started when he was a child, at first he was fascinated by the perfumes of his father’s vegetable garden, then fell in love with the cuisine in the kitchen with his mother. Very young he started to work and in the following years thanks to the help of important Chefs he made outstanding experiences which have brought him to know and then to make know his idea of “cuisine” and of quality. Today he is a Chef who appreciates his territory’s raw materials and, depending on the seasons and respecting them, he looks for the most excellent products with the aim to raise the quality and the taste.
Mauro Clement is the young Maître of this house. An Umbrian person in Umbria. He comes from Sellano, a small town a few kilometers away from Norcia. He loves the perfection and he is an important connoisseur of the territory, of the products and much more. His food and wine gourmet passion made of him the ideal mate in your voyage among flavours and perfumes. He is a wine lover; he knows perfectly the regional wineries and also the less known ones, which tell histories about high quality products.  

thumbnail of menu_vespasia_Estate Luglio 2016_ EN


Gourmet Festival: 1st November 2016

Our Michelin star Chef Emanuele Mazzella meets Chef Ivan Ruocco of Bellevue Syrene 1820 restaurant for an unmissable stop-over of Gourmet festival, gastronomic travel of Relais et Chateaux to discover the local specialties cooked by the most important international chefs. Info and booking

Chef Adventure: 13 – 15 Novembre 2016

The third edition of Chef’s adventure, the National meeting of Michelin star chefs, as the ones before, will be in Norcia at Relais et Chateaux Palazzo Seneca from 13th to 15th November. Cuisine’s Masters, rings challenges among gastronomic reporters, ability tests, funny moments, sport competitions, educational experiences and, most of all, debates between the professionals on Ethics and food. Go to Website

In Umbria per la stagione 2016 :
Top 2 Gourmet Restaurants
Guida Michelin 2016 michelin_star 1 Star
Guida Espresso 2016 16/20 
Guida Passione Gourmet food&wine addicted 15/20
Guida Gambero Rosso 81
Guida Identità Golose 2016
Guida Eno-Gastronomica Bibenda 2015: Ristorante dell’anno per l’Umbria
Locali storici d’Italia
Ristoranti del Buon Ricordo
Mr & Mrs Smith
Kiwi Collection
Visa Luxury collection
Traveller Made
Abercrombie & Kent
Andrew Harper
Il Massaro
The quality of this product is simply extraordinary. It is born from the passion of a real artisan. Many are the types, among them sainfoin honey, excellent in the coffee or to substitute the sugar, or the honey used as a therapeutic product for the cold or influenza.
Azienda Agricola Rossi Rita
Colforcella Goat Cheese
In this farm, goat cheese certified Bio exclusively with raw milk, is produced. Enthusiastic artisans with skillful hands teach us with their cheese products the tradition of this land. They are always looking for perfection. Do not forget the Salted Ricotta Cheese from Norcia, which quality is related with the Apennines. The Salted Ricotta Cheese production is still keeping an hand-made process which requires a specific art and experience.
Nicola Berardi
Norcia Black Truffle
(Tuber Melanosporum Vittadinis) the finest among the black truffles. Who arrives in Norcia cannot miss the chance to go and search it. You will leave with the truffle hunter and his dog for some hours walking to look for our “black gold”. At the moment it is possible to hunt the Summer Truffle (Tuber Aestivum Vittadini) and it is an important occasion to understand the different Truffle varieties.
Marco Viola
Extra Virgin Olive Oil
Viola farm is situated in the green heart of Italy: Umbria. Since 1850 Viola family has been producing an extra virgin olive oil very typical from this extraordinary land. The traditional grow techniques together with the biological farming have the aim to protect the environment and the production of healthy fruits. Viola farm endows itself with a modern extract machinery which permits to manage directly the processing of the olives in a high quality extra virgin olive oil. The extra virgin olive oil is analysed with great care and it guarantees the product integrity. The skills acquired along the years have given them the possibility to receive national and international awards. The extra virgin olive oil produced is selected according to its organoleptic characteristics, and it differs in many types from the light fruity to the intense one. Viola farm has a small production of biological legumes and flour from the territory. Regarding the legumes it produces: beans, hulled wheat, barley, lentils and chickpea.
Alfredo Angeli
Urbevetus is the farm name which goes back to the Latin name of the old town of Orvieto; it is a dream and a project. It works with great attention to the tradition which allows him to breed the pure race cinta senese pigs and to receive the certification. The farm has a strong territory identity, so from here it comes the patented mark “porco cinturello orvietan®”. The pigs are bred as in the past, which means they stay in pasture land and they grow up during long time.


We offer you the possibility to enjoy exclusive spaces to live your special event, your work meetings or for your romantic dinners. Furthermore, we will be very pleased to help you in the organization and to give you every kind of advice according to your needs. 

For further information about all the possibility offered by Vespasia, please write at or call us at +390743817434

Via Cesare Battisti, 12 – 06046 Norcia (PG)
T 0039 0743 817434 – F 0039 0743 817434
© We are Vespasia. All rights reserved. 2015, We are simple – Daniele Liberti
To make a reservation please call the telephone number 0039 0743817434 or write an e-mail at Our booking office is open from 8:00 am to 11:00 pm every day.
Reservations required
Vespasia is open from Monday to Sunday
Lunch: 12:30 am – 2:45 pm
Dinner: 7:30 pm – 10:00 pm


Aperitivo di benvenuto zucca
Capesante e cime di rape
Topinamburanguilla e orzo
Cereali da agricoltura biologica, rosmarino, limone e baccalà
Porchetta di lepre, foie gras d’anatra, sedano bianco e funghi
Cioccolato, mandarino e castagne

Metodo Classico Pas Dosè 2010 “Contratto”
Grechetto del Colli Martani DOC 2014 “Di Filippo”
Montefalco Rosso Riserva 2008 DOC “Rocca di Fabbri”
Barolo Chinato “Marchesi di Barolo”
Champagne Brut Reserve “Palmer”

Sorpresa di mezzanotte

Centottanta Euro



Tartufi di mare… in terra..
Tè di crostacei e zenzero, raviolini di carciofo violetto e verdurine croccanti
Tortelli di baccalà mantecato, patate allo zafferano e calamari
Trancio di branzino pescato a lenza, legumi rapa rossa e liquirizia
Banana, anice e caffè

Novatotto euro senza vini, centotrentasei vini compresi


Insalatina di cappone, puntarelle e melagrana
Cappelletti in brodo secondo tradizione
Girella di vitello  al tartufo nero pregiato di norcia
Sedano bianco, funghi e liquirizia
Cremoso al cioccolato fondente, profumo di rosmarino e mandarino

Settantacinque euro senza vini, novantotto vini compresi


michelin_starMichelin 2016