The gastronomic restaurant is located on the lower floor of the hotel, in direct contact with the Lake. It was designed in this position because it is ideally the perfect meeting point between nature and cuisine, which is characterized by the use of local products and the best catch of the lake waters. Inaugurated in 2012 and led by chef Riccardo Bassetti, born in 1982 and Michelin Star since 2017, offers a gourmet cuisine that is divided into two tasting paths, Libero Pensiero and Oltre il Territorio, within which, in a progressive crescendo of flavors and experimentation, the chef tells the story of his territory through the cooking and preparation techniques learned at the court of the greatest masters of international cuisine, and reinterpreted once back in his native country, after long years of experience abroad.
The gastronomic restaurant is located on the lower floor of the hotel, in direct contact with the Lake. It was designed in this position because it is ideally the perfect meeting point between nature and cuisine, which is characterized by the use of local products and the best catch of the lake waters. Inaugurated in 2012 and led by chef Riccardo Bassetti, born in 1982 and Michelin Star since 2017, offers a gourmet cuisine that is divided into two tasting paths, Libero Pensiero and Oltre il Territorio, within which, in a progressive crescendo of flavors and experimentation, the chef tells the story of his territory through the cooking and preparation techniques learned at the court of the greatest masters of international cuisine, and reinterpreted once back in his native country, after long years of experience abroad.
Born in 1982, Riccardo Bassetti kickstarted his career at the court of the greatest international chefs. After his first experiences at the *** Michelin Stars Al Sorriso, the Excelsior Palace in Rapallo, the D'O of Davide Oldani and Sergio Mei, in the kitchens of the Four Seasons in Milan, begins the French period of his training, when Riccardo seizes the opportunity to collaborate at the opening of the famous Atelier de Joel Robuchon, on the Champs-Elysées. The love for French cuisine blossoms immediately. In six months from the opening the Atelier receives two Michelin Stars. Meanwhile, Riccardo indulges his desire to experiment, and finds himself in his free time working in the kitchens of Le Meurice, under the guidance of Yannick Alléno. Until landing at Sur Mesure by Thierry Marx of the Mandarin Oriental Palace in Paris where, after six months, comes the second Michelin Star.
Born in 1982, Riccardo Bassetti kickstarted his career at the court of the greatest international chefs. After his first experiences at the *** Michelin Stars Al Sorriso, the Excelsior Palace in Rapallo, the D'O of Davide Oldani and Sergio Mei, in the kitchens of the Four Seasons in Milan, begins the French period of his training, when Riccardo seizes the opportunity to collaborate at the opening of the famous Atelier de Joel Robuchon, on the Champs-Elysées. The love for French cuisine blossoms immediately. In six months from the opening the Atelier receives two Michelin Stars. Meanwhile, Riccardo indulges his desire to experiment, and finds himself in his free time working in the kitchens of Le Meurice, under the guidance of Yannick Alléno. Until landing at Sur Mesure by Thierry Marx of the Mandarin Oriental Palace in Paris where, after six months, comes the second Michelin Star.
The second gastronomic offer of the Il Porticciolo is represented by L'Osteria, whose DNA is the expression of an idea of Italian hospitality, typical of the “osterie”: simple, territorial and traditional, and yet not at all obvious in terms of taste. The claim is clear: wine, small dishes! The dishes are the expression of the ideas of father and son, Riccardo and Giovanni, who together create a menu focused on the freshness of the raw materials and sustainability, to be combined with a good bottle of wine. At L'Osteria, even the simplest recipes, such as purée or tomato pasta, are derived from the French experiences of chef Riccardo Bassetti, who transforms them into something memorable.
The second gastronomic offer of the Il Porticciolo is represented by L'Osteria, whose DNA is the expression of an idea of Italian hospitality, typical of the “osterie”: simple, territorial and traditional, and yet not at all obvious in terms of taste. The claim is clear: wine, small dishes! The dishes are the expression of the ideas of father and son, Riccardo and Giovanni, who together create a menu focused on the freshness of the raw materials and sustainability, to be combined with a good bottle of wine. At L'Osteria, even the simplest recipes, such as purée or tomato pasta, are derived from the French experiences of chef Riccardo Bassetti, who transforms them into something memorable.
In addition to the offer of La Tavola and L'Osteria, the gastronomic world of Il Porticciolo also expands in the banqueting service. Whether it’s a lunch with colleagues, a wedding, a business meeting or a special occasion, chef Riccardo Bassetti proposes various gastronomic solutions to be customized according to needs.
In addition to the offer of La Tavola and L'Osteria, the gastronomic world of Il Porticciolo also expands in the banqueting service. Whether it’s a lunch with colleagues, a wedding, a business meeting or a special occasion, chef Riccardo Bassetti proposes various gastronomic solutions to be customized according to needs.
