A sincere cuisine
Where sea and lake unite in a symphony of simple yet bold flavors.
To top it all off, a breathtaking landscape.
Welcome to Lake Orta.
Menu
Tasting Menu
Chef’s welcome
Snails, marrow and watercress
Risotto, frogs and roots
Duck, leek and shiso
Pre dessert
Pear, gorgonzola and chocolate
100 €
In addition to the menu:
Wine pairing Breeze 45 €
Chef’s welcome
Amberjack, turnip greens and sweet garlic sauce
Sweetbread with tuna sauce
Linguine, bottarga, clams and lemon
Deer, red fruits, radicchio and peanuts
Pre dessert
Coffee, beetrot and black garlic
130 €
In addition to the menu:
Wine pairing Acquolina 60 €
Chef’s welcome
Mozzarella tartare, pumpkin and black cabbage
Risotto, roots and red fruits
Radicchio, peanut and black garlic
Pre dessert
Milk, honey and mountain herbs
100 €
In addition to the menu:
Wine pairing 45 €
À la carte
Mozzarella tartare, pumpkin and black cabbage
28 €
Sweetbread with tuna sauce
30 €
Snails, marrow and watercress
30 €
Amberjack, turnip greens, sweet garlic sauce
32 €
Linguine, bottarga, clams and lemon
32 €
Duck ravioli, sweetbread and miso
32 €
Seaweed tagliatelle, snow peas pesto and eel amatriciana
30 €
Risotto, frogs and roots
30 €
Deer, red fruits, radicchio and peanuts
45 €
Duck, leek and shiso
(minimum for two people)
45 € p.p
Lamb, potatoes and truffle
45 €
Pigeon, kefir, figs and red porto sauce
45 €
Braised cod, chestnuts and provola cheese
40 €
Antonino’s Babà (minimum for two people)
20 € p.p.
Milk, honey and mountain herbs
20 €
Coffee, beetrot and black garlic
20 €
Pear, gorgonzola and chocolate
20 €
Gianni Bertone
I was born in Isernia, in Molise. From a young age, thanks to my grandmother, I developed a great passion for cooking. I enjoyed experimenting with flavors and combinations, and soon I started preparing my favorite dishes on my own.
Among cookbooks and some summer experiences in Rimini and Misano Adriatico, I have always nurtured the dream of becoming a chef and opening a restaurant. Despite this, I continued to study Economics at the University of Rome, La Sapienza.
In 2015, a friend signed me up for the casting of the fifth season of MasterChef Italia, where I was fortunate to meet Chef Cannavacciuolo. That experience changed my life, as shortly afterward I found myself working alongside him at Villa Crespi.
The Chef saw something special in me and, in 2021, chose me to lead the kitchen at his restaurant Laqua by the Lake, one of the new establishments in the Laqua Collection group in Pettenasco, on Lake Orta.
Nato ad Isernia, in Molise, Gianni Bertone sviluppa sin da piccolo la passione per la cucina, anche grazie agli insegnamenti della nonna.
Sperimenta sapori e contrasti, individuando gli abbinamenti migliori, tanto da iniziare già in giovane età a cucinare da solo i suoi piatti preferiti.
Tra libri di cucina e brevi esperienze estive a Rimini e Misano Adriatico, continua a coltivare il suo sogno di diventare Chef e aprire un ristorante, senza mai rinunciare agli studi in Economia all’Università Sapienza di Roma.
Nel 2015 un amico lo iscrive ai casting della quinta edizione di Masterchef Italia, dove per la prima volta incontra lo Chef Cannavacciuolo.
Un’esperienza che segnerà il suo futuro professionale, perché qualche tempo si ritroverà al suo fianco in Villa Crespi.
Quest’ultimo nota in lui un talento innato e una passione sincera, e nel 2021 lo sceglie per guidare la cucina del suo ristorante di Laqua by the Lake, nuova struttura del gruppo Laqua Collection a Pettenasco, sul lago d’Orta.
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