About
Located on the lower floor of the hotel and in direct contact with the Lake, you will find the gastronomic restaurant.
Its positioning was thoughtfully chosen as the ideal meeting point between nature and cuisine. The chef, Riccardo Bassetti, born in 1982 and a Michelin Star recipient since 2017, leads this culinary experience that showcases local ingredients and the freshest catch from the lake waters. Inaugurated in 2012, the restaurant offers two tasting paths: Libero Pensiero and Oltre il Territorio. Through these menus, Chef Bassetti shares his love for his territory, drawing inspiration from his international culinary training while incorporating traditional techniques learned from renowned chefs. His dishes are a perfect balance of flavors, scents, and textures that pay homage to Italian cuisine with a special focus on local accents from the lake and mountain regions. Some notable signature dishes include Shrimp in Crustacean Paper with Romesco Sauce and Pumpkin Risotto with Coffee Oil and Bread Mousse. Each season, Chef Bassetti's menu changes to reflect new offerings from local farms that highlight seasonal ingredients. The bakery is run by Giovanni's father who also oversees Porticciolo as its patron.
