Managers: Cinzia and Antonino Cannavacciuolo.
modern Mediterranean cuisine. Creamy batavian endive salad, buffalo stracciatella, raw scampi, trucioli of bread and anchovies; Homemade salt cod dumplings, seaweeds, venus clams; Supreme of pigeon, foie gras with cocoa beans and Banyuls sauce. Wines: the wine-cellars are situated underground, in the former cells for the prayers. Over 1300 labels.
Awarded with 3 stars by Michelin, 4 hats of the Espresso, and 3 forks by Gambero Rosso. On the banks of Orta lake, just 45 minutes from Malpensa Airport.