About
Remaining true to their roots, chef Roberto Tonola carries on the family legacy at Lanterna Verde as the only second generation JRE member, preceded by his uncle Andrea.
Local ingredients, including their prized trout, chestnut flour from their family grove, and various mountain herbs, are sourced from nearby companies such as milk, cheeses, eggs, meats and cured meats.
The restaurant's history intertwines with that of the Tonola family - their grandfather returned from Switzerland to take over a small trout farm, nourished by the stream that flows beside S. Barnaba. This farm eventually evolves into an acclaimed dining destination. In the kitchen, Roberto is joined by his father Antonio who expertly manages the kitchen, front-of-house operations and wine cellar while Cecilia and Giovanna oversee the service of guests in the dining room.
