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
Sweetbread with tuna sauce
Risotto, garlic, frogs legs and parsley
Deer, red fruit, lettuce and peanut
Pre dessert
Pear, bergamot and cardamom
110 €
In addition to the menu:
4 glasses of wine pairing 50 €
Chef’s welcome
Amberjack, watercress and lemon
Grilled escarole, pine nuts and anchovies
Linguine, fish egg roe, clams and lemon
Sea bass, chervil and Champagne sauce
Pre dessert
Coffee, chocolat and mascarpone cheese
140 €
In addition to the menu:
5 glasses of wine pairing
65 €
Chef’s welcome
Mozzarella tartare, rocket salad and tomato
Fusillone, pepper and passion fruit
Escarole, pine nuts and capers
Pre dessert
Apple, vanilla, salted caramel
110 €
In addition to the menu:
Wine pairing 45 €
À la carte
2 courses of your choice 90,00€
Amberjack, watercress and lemon
Red mullet, coconut and lime
Sweetbread with tuna sauce
Mozzarella tartare, rocket salad and tomato
Grilled escarole, pine nuts and anchovies
Cappellacci with robiola cheese, mushrooms and truffle
Risotto, garlic, frogs legs and parsley
Linguine, fish egg roe, clams and lemon
Seaweed tagliatelle, sugar bean pesto, turbot tripe
Fusillone, pepper, langoustine and passion fruit
Pigeon, kefir, figs and red Port
Lamb, hazelnuts and vanilla
Deer, red fruit, lettuce and peanut
Sea bass, chervil and Champagne sauce
BBQ turbot, beetroot and yoghurt
Cheese selection
3 choices 18 €
5 choices 25 €
Antonino’s Babà (minimum for two people)
23 € p.p.
Apple, vanilla, salted caramel
23 €
Coffee, chocolat
and mascarpone cheese
23 €
Pear, bergamot and cardamom
23 €
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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