Tradition and modern style come together in a rare balance in Evo Bistrot, near Perugia. For those seeking authenticity without nostalgia, it’s an address to mark. Francesca Granelli‘s word.
There is a place on the shores of Lake Trasimeno where agricultural Umbria reveals itself in an unexpected form. It is called Evo Bistrot Centumbrie, and it is the bistro of the Centumbrie farm, an agricultural reality of excellence that produces oil, legumes, grains, flours and vegetables with an organic and sustainable footprint in Agello, near Perugia. But don’t expect the usual rustic-chic “country house” style. Here the language is a different one.
The environment breaks the mold: bright colors, geometries, bright lettering and an almost provocative attention to design. A pop style that surprises-and amuses-in a rural setting. The effect is alienating, but intentional. Because contrast is part of Evo’s identity: a bistro that dares in aesthetics but remains solid in content.
Evo Bistrot’s must-try dishes, Lunghi’s cuisine
The kitchen, led by chef Elia Lunghi, is a direct expression of the company’s raw materials. Umbrian legumes, seasonal vegetables, stone-ground flours, local meats and cheeses become the protagonists of dishes that are contemporary in technique and presentation, but deeply rooted in taste. The name Evo is not only a stylistic reference, but also a reminder of the extra virgin oil – the company’s flagship – that accompanies, enhances and signs many of the dishes on the menu.
Among the items on the new menu, stand out dishes such as beef tongue with black beans, black garlic and fennel seeds or the amazing beef heart, which, unlike classic slow cooking, is offered as a tagliata, accompanied by radicchio and vinegar.
There is no shortage of vegetable and marine suggestions: grilled onion, olive earth, buffalo mousse, tomato gel and savory, or the crispy risotto with scampi, pimentón de la Vera, tomato and Jerusalem artichoke.
Among the first courses, the double guinea fowl agnolotto, stuffed with ricotta, liver and bitter herb cream, stands out. Among the main courses, the monkfish tail in green curry with kiwi and jackdaws is noteworthy. In closing, a typically Umbrian dessert, elegantly revisited: crescionda spoletina, caramel and tangerine.
In the goblet, the selection is equally conscious: a wine list oriented toward small productions, natural and organic wines, with a focus on Umbria and native varieties, but with curious openings to less traveled territories as well.
Evo Bistrot Centumbrie’s project is not only at the table
In a sign of an approach to wellness that goes beyond good food, Evo Bistrot has partnered with Orior, a center dedicated to movement and body care located a short distance from the restaurant. The initiative stems from a shared vision: to promote a balanced lifestyle in which conscious eating, physical activity and attention to quality of life dialogue synergistically. The project was presented last April 12 at Italia Endurance Stables & Academy, a symbolic place for those who live sport as a daily philosophy.
A possible balance between past and present
Next to the Evo Bistrot is the oil mill, an emblem of the most authentic Umbrian agriculture. Here, the material culture of the past meets the visual energy of the present: on the one hand, the solid, silent identity of the oil; on the other, the lively, contemporary aesthetic of the bistro. Tradition and modern style come together in a rare balance, as if to send a message: tradition can remain true to itself while renewing itself to dialogue with today’s consumers.
Evo Bistrot is a rare example of consistency: it is a child of the Umbrian land but speaks a cosmopolitan visual language. It is an agricultural project that is also told through the kitchen. And it is, above all, a restaurant where aesthetics never overwhelms content, but it amplifies it. For those seeking authenticity without nostalgia, it is an address to mark.
