About
A room with a stunning view of Lake Varese and the surrounding greenery, especially from a pleasant summer terrace, which is used at midday for the bistro and at night for more creative and gourmet cuisine.
Born in Milan in 1969, Silvio Battistoni grew up with a passion for cooking, influenced by his father Franco, who owned the restaurant "Ghiottone" in Nebbiuno by Lake Maggiore. In pursuit of his culinary dreams, he enrolled in the distinguished School of Hotel Stresa and trained under the guidance of renowned professor Albano Mainardi. Silvio then gained valuable experience through internships in the South of France, working alongside acclaimed Chef Maxim at Hotel Negresco in Nice, at Balzi Rossi in Ventimiglia, and at Moulin de Mougins in Cannes with Roger Vergé. He also had the opportunity to learn from Master Chef Alain Ducasse at Hôtel de Paris in Monte Carlo. Before becoming the executive chef at Cafe Le Théâtre in Lausanne, Silvio honed his skills at restaurant Al Sorriso.
Nicola Cavalieri, originally a chef and graduate of the renowned Hotel Institute Maggia in Stresa, embarked on an adventure in Switzerland where he first met Silvio. Eventually, they both returned to Italy around the same time - Nicola settling on the Lombardy side of Lake Maggiore in Angera while Silvio chose the Piedmont side in Meina. They teamed up and opened their own restaurant, Schuman, located in a charming nineteenth-century house in Ispra. The restaurant quickly gained recognition and only one year after its opening, it was awarded a Michelin Star - the most prestigious honor for restaurants and hotels. This success prompted Nicola to pursue his true passion: wine. He gradually expanded his knowledge by meeting producers, attending tastings and fairs, until he eventually enrolled in the School of Sommelier.
