La Polenteria’s menu beautifully highlights whatever is in season—in fall, perhaps chestnuts and chocolate (used to flavor the fresh pasta) or porcini mushrooms, or in spring, maybe snails or fish fresh from the lake. Vegetarians, however, may have a hard time here beyond the polenta and an occasional soup. All desserts are homemade. Only open on weekends, this off-the-beaten-path restaurant is often full, so you will want to reserve in advance.