The Boivin represents one of the few restaurant close to Trento where you can enjoy a rivisitation of the traditional local food in an eclectic but not pretentious way. Riccardo the chef is a really nice guy, he is moderate but he is able to express real emotions in his culinary offerings. The combinations are sought, but balanced. The food is tasty but not too seasoned. He uses local products in a innovative way.
I cannot mention one dish, one of the best I have ever tasted: salmerino in crosta di larice, it was a fillet of arctic char cooked on a larch bark.