Iside de Cesare makes you feel immediately at home, when you arrive at her retreat. She started cooking out of passion, and turned the kitchen into her home.
Behind her open smile, there’s first of all a soul of steel, a rigorous technique, a full understanding of local products that gradually appear in her cuisine, in a culinary journey through the flavours of the lake (with the marinated and smoked vendace, the tench with tomato sauce, the freshwater fish skewer), of the countryside (with nuts and legumes), of the cheese and meat. The Gnocchetti with potatoes, beetroot, asparagus and “sbroscia” (a fish soup made with poorer types of freshwater fish) are excellent.
vent'anni (quasi) di esperienza nella comunicazione e nel marketing enogastronomico e alberghiero, ha scritto per L'Espresso ed è docente per scuole di specializzazione post lauream
Ristorante con camere
