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
Veal with tuna sauce
Risotto, frogs, garlic and parsley
Duck, apricot, almond and straw
Pre dessert
Peach, vanilla and amaretti biscuits
95 €
In addition to the menu:
Wine pairing Breeze 45 €
Chef’s welcome
Mozzarella tartare, tomato and rocket
Oyster, pepper and buttermilk
Linguine, bottarga, clams and lemon
Snapper, yoghurt and friggitelli peppers
Pre dessert
Coffee, lemon and mascarpone cheese
120 €
In addition to the menu:
Wine pairing Acquolina 60 €
Chef’s welcome
Mozzarella tartare, tomato and rocket
Cappellacci, spring onion genoese and yellow tomato
Pepper, buttermilk and basil
Pre dessert
Coffee, lemon and mascarpone cheese
95 €
In addition to the menu:
Wine pairing 45 €
À la carte
Mozzarella tartare, tomato and rocket
26 €
Amberjack, fennel and bottarga
30 €
Veal with tuna sauce
28 €
Oyster, pepper and buttermilk
28 €
Linguina, bottarga, clams and lemon
30 €
Risotto, frogs, garlic and parsleyy
28 €
Cappellacci, spring onion genoese, yellow tomato and red shrimp
34 €
Green gnocchi, shellfish, smoked provola cheese
28 €
Seaweed tagliatelle, snow peas pesto, and eel amatriciana
30 €
Lamb, potatoes and truffle
45 €
Pigeon, figs, kefir and red porto sauce
45 €
Duck, apricots, almond and straw (minimum for two people)
42 € per person
Sturgeon, chervil and champagne sauce
36 €
Snapper, yoghurt and friggitelli peppers
38 €
Antonino’s Babà (minimum for two people)
18 € per person
Coffee, lemon and mascarpone cheese
18 €
Yogurt, strawberry and rhubarb
18 €
Peach, vanilla and amaretti biscuits
18 €
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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