A table shaped by the morning harvest.
Our kitchen cooks with restraint and respect for proximity: freshwater fish from the lake, herbs from our stepped garden, upland cheeses and small-parcel wines from northern Italy.
FROM DAWN TO CANDLELIGHT
Long lunches under the pergola, quiet dinners by the water.
Mornings begin without a fixed seating hour. Freshly baked brioche, orchard figs, alpine butter and espresso are brought to your table on the stone terrace as the sun clears the eastern ridge.
At midday, lunch is served beneath the wisteria pergola—crisp salads, grilled lake fish and chilled local whites. In the evening, lanterns are lit along the water's edge for a daily changing four-course menu.
Included with every stay, served on the terrace or in-suite.
Priority seating for house guests; advance note recommended.
SAMPLE SEASONAL MENU
Written from the larder and the lake.
Editorial Menu Concept — Illustrative seasonal dishes for design preview. Actual allergen data, pricing and verified operator kitchen hours are configured prior to commercial launch.
- Heirloom garden tomatoes, cold-pressed olive oil & mountain oreganoServed with warm sourdough and coarse sea salt.
- Char-marinated lake perch, fennel pollen & preserved lemonLightly cured with early-harvest citrus oil.
- Warm courgette blossoms & upland ricottaPaired with wildflower honey and toasted pine kernels.
- Hand-cut tajarin with garden herbs & aged alpine butterPrepared daily in our pastry larder.
- Carnaroli risotto with chanterelles & thymeFinished with aged mountain cheese and vegetablereduction.
- Pan-roasted lake trout, braised greens & caper emulsionLine-caught concept dish with seasonal market sides.
- Olive oil & almond cake with roasted orchard figsServed with cultured cream.
- Dark chocolate & espresso terrineWith salted hazelnut praline.
Private pergola dinners & dietary requests
Our kitchen gladly tailors menus around vegetarian, gluten-free or allergen requirements with advance notice.