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Fine Dining

Il Sereno Al Lago

The cuisine bears the signature of chef Raffaele Lenzi. The Neapolitan-born chef, born in 1984, after much and varied experience in Italy and abroad, including as executive sous chef at the Armani Hotels & Resorts Milan, was proud to receive his most cherished award of the Michelin Star in 2017.

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In the spaces of the Al Lago restaurant is staged a cuisine that combines taste and lightness and diversifies between a light lunch proposal, served in the en plein air area by the lake, and dinner served inside the dock, when the lights go down and goes on stage haute cuisine. An all-encompassing experience without ever resorting to superstructures, because the concepts that Raffaele Lenzi puts on the plate aim to convince primarily through taste. Space is given to three tasting courses with which the chef pays homage to Italian cuisine according to a modern key ("Homage to tradition"), give free rein to his creativity by contrasting flavors and gastronomic cultures ("Contrasts and contradictions") and enhance the plants in a path free of animal proteins ("Vegetables, tubers and roots”). In addition to these menus, there is also an à la carte menu.

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The fresh pasta and bread-making products for dinner are made by the kitchen brigade and for everything related to raw materials maximum attention is paid to quality and respect for the product. Flours come from the Cuneo area, butter, yogurt and wines from nearby Valtellina area, rice from Lomellina, lake fish from the Como basin, while fruit, vegetables and meat from any part of Italy, with some international ideas which are also found in the choice of some spices.