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Fine Dining

Villa Lario Kitchen

The kitchen is led by Alex Visconti, a young and talented chef from Lake Como. After studying at ALMA, Gualtiero Marchesi's International School of Cuisine, Alex Visconti worked in the kitchen of Andrea Ribaldone and Riccardo Aiachini's Michelin-starred restaurant “La Fermata”. His seasonal menus focus on just five key Italian ingredients of excellence: Puntarelle, Fassona, Mais Bianciperlo da Venezia, Squacquerone and artichoke.

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All are products that come from small farms, selected during the closing down time of the establishment. The ingredients are of the highest quality and make for tasty, vibrant and aromatic dishes that complement the wonderfully calm and peaceful atmosphere of Villa Làrio. Working with these special ingredients, the chef weaves traditional Italian cooking methods from the region's culinary history with modernity and innovation to create the finest seasonal dishes.

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The dishes on the menu are available as starters or in appetiser forms for those who want to share them. All the quality ingredients are sourced directly from the producers to ensure traceability and quality, each coming with stories that can be shared with the guests of the families that grow and harvest them and the unique local histories behind these typical Italian flavours.

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The restaurant team also caters for all dietary requirements, including vegetarian, gluten-free and lactose-free. If guests would like a hands-on approach to Italian cuisine, the chef and team are available to organise personalised cooking lessons for the preparation of many Italian specialities together.