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.

A cuisine based on the balance of flavors, scents and textures that are strongly linked to the Italian tradition, as well as regional, with great accents on the lake and mountain notes, which are the soul of these places. Among the chef’s signature dishes, the Shrimp in crustacean paper and romesco sauce and pumpkin risotto, coffee oil and bread mousse. The attention to seasonality and the choice of raw materials, provided almost exclusively by local farms, are the notes that recur in the 4 annual proposals.

The leavened products and the bakery are entrusted to the expert hands of Giovanni’s father, patron of Porticciolo, while the wine list is managed by the maître d'hôte and sommelier Elisabetta Ballerini, mother of the chef, pillar of the service and soul of Il Porticciolo. Her touch, in addition to the choice of wines that make up a cellar of more than 600 labels, is well perceptible in the rest of the structure, enriched by design objects, works of art and designer collections, personally selected to embellish the environments.

During the summer you can taste the menus of La Tavola also on the terrace, with a 360º view of the beauty of Lake Maggiore.