Chef Luigi picked us up in town and shared the many special items with us when we arrived. Had to sit inside because weather was chilly. Not really a view anyway. The porcini mushroom was bigger than his hand. He made porcini carpaccio, stuffed zucchini flowers and wonderful pasta dishes. He was well versed in gluten free and able to accommodate my dietary needs. No meal in Italy is fast and we were entertained watching the food prepped in the open kitchen. We were racing to get the last boat out of a Bellagio back to Tremezzo and he ensured that we made it even though we really didn't want to leave. The only reason I didn't give it a 5 is because we had a few better meals in Italy and Italy has a very high bar. But the experience was wonderful and food was still delicious. Luigi was very entertaining and accommodating. Would like to attend his cooking class next time.
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