In the heart of Sun Valley, the glow of a seven-foot hearth sets the tone at Fiamma, where chefs Britt Rescigno and Kinsey Leodler-Rescigno turn seasonal ingredients into Italian dishes defined by fire, craft, and a deep sense of place. Fresh produce and locally sourced proteins take on new richness and complexity over the open flames, revealing a depth of flavor only live fire can achieve.
The restaurant’s name, Italian for “little flame,” reflects its philosophy of open-fire cooking that honors tradition while embracing community. Ingredients come from nearby farmers and ranchers, grounding each dish in the region’s landscape and seasonal rhythm. “Cooking over an open flame transforms more than just the ingredients. It shapes the entire experience,” says Chef Britt. “The heat, aroma, and evolving flavors of fresh, local ingredients encourage diners to slow down, savor each bite, and connect with the food and each other.”
Step inside Fiamma, and the experience feels both intimate and alive. Warmth radiates not just from the hearth, but from the way the space brings people together. The chefs have crafted a dining atmosphere where every detail, from the flicker of firelight to the pacing of each course, is intentional. It’s soulful, sensory, and designed to linger, a meal meant to be felt as much as savored.
Fiamma’s craft cocktail program embodies the restaurant’s core philosophy through culinary-inspired cocktails, each one telling its own unique story. The Siciliano, crafted with gin, citrus, and Fiamma’s house olive oil, evokes the sunny shores of Palermo against the backdrop of Idaho’s mountains. The balance of fire, flavor, and place recently earned Fiamma the AAA Four Diamond designation, affirming it as a destination dining experience worth seeking out.
