Cannavacciuolo by the Lake

Situated within the elegant Laqua by the Lake boutique hotel (part of the Cannavacciuolo “galaxy”), this restaurant boasts fine lake views to accompany the imaginative Mediterranean cuisine served by resident chef Giovanni Bertone. There are three tasting menus (the lake-inspired “Brezza”; the Neapolitan-influenced “Acquolina”, and a totally vegetarian menu), plus an à la carte option for anyone who wishes to choose their own individual dishes. Our inspector particularly recommends the amberjack, fennel and roe dish, as well as Antonino’s mouthwatering babà dessert.

A MasterChef Alum Heads the Kitchen

• The Cannavacciuolo by the Lake kitchen is led by a MasterChef Italia alumnus whom Cannavacciuolo personally chose in 2021 to guide the kitchen at Laqua by the Lake on Lake Orta.

Part of the Laqua Collection: Five Boutique Hotels Across Italy

• The restaurant sits inside Laqua by the Lake, part of the Laqua Collection, a network of five boutique hotels across Italy, offering a coordinated hospitality-and-dining concept at iconic locations such as Lake Orta.

Sea-and-Lake Fusion Cuisine with Named Tasting Menus and Lakeside Views

• The cuisine is described as a fusion of sea and lake flavors in a symphony of simple but decisive flavors, set against the breathtaking Lake Orta landscape. The tasting menus include Brezza, Acquolina, Vegetariano, and Menu dell'Orto, and the restaurant is Michelin-starred.

Signature Ingredients

• Bottarga (fish roe): A concentrated marine umami note that lends a salty, briny depth to seafood pastas, making a simple dish feel luxurious.
• Vongole (clams): Briny sweetness and coastal freshness that underpin the restaurant's sea-and-lake identity, pairing beautifully with citrus and bottarga.
• Limone (lemon): Bright, aromatic acidity that lifts seafood richness and accents subtle citrus notes in sauces.
• Gambero rosso (red prawns): Sweet, delicate seafood that adds color, texture, and refined sweetness to antipasti or pasta, emblematic of high-end Italian seafood.
• Rane (frog): Unconventional but celebrated protein in regional Italian cooking; tender, clean meat that takes on aromatics from garlic and parsley for a refined dish.
• Pomodorino giallo (yellow cherry tomatoes): Sugar-balanced acidity and vibrant color that brighten seafood dishes and contrast with umami-rich components like bottarga.