Villa Crespi
Orta San Giulio, Italy
⭐3 Stars
The Experience
From Michelin Guide
Just a stone’s throw from the enchanting village of Orta San Giulio with its picture-postcard views of the lake and San Giulio island, this three-Michelin-star restaurant boasts a stunning location in a late-19C Moorish-style villa. Impressive both inside and out, this aristocratic residence was once the home of the Crespi family. Today, the villa’s leading light is Antonino Cannavacciuolo, who is now at the helm of a number of Michelin-starred restaurants, of which the Villa Crespi, the most famous and celebrated of them all, is the flagship. Although this chef originally from Vico Equense in Campania takes inspiration from all over Italy and further afield, it is the passion, colour and intense flavours of his native region that shine through in all his dishes. The two tasting menus, as well as the concise à la carte, showcase elegant dishes full of goodness where the focus is on fish and seafood (although meat also features). This is Mediterranean cuisine in all its glory, with a contemporary style that is never forced – typical of Cannavacciuolo at his very best.
Unique Things
From Visitor Experiences
- Unique Architecture: Villa Crespi is housed in a late-19th-century Moorish-style villa, featuring Arabian arches and a minaret-like tower.
- Culinary Fusion: The restaurant offers a blend of Campanian and Piedmontese cuisine, reflecting Chef Antonino Cannavacciuolo's diverse culinary influences.
- Behind-the-Scenes Experience: Guests can participate in a two-hour kitchen experience with Chef Cannavacciuolo's team, providing a unique insight into the culinary process.
Ingredient Stars
From Visitor Experiences
- Gragnano Linguine: Used in the signature dish "Linguine from Gragnano, baby squid, rye bread sauce," which showcases the chef's ability to elevate humble ingredients by pairing them with high-quality products from his culinary history.
- Baby Squid: Featured in the same signature linguine dish, adding freshness and a delicate flavor to the pasta.
- Rye Bread: Used to make a sauce that coats the pasta, highlighting the chef's innovative approach to traditional ingredients.
- Red Mullet: Part of a fish course that combines red mullet with zucchine alla Scapece and Provola cheese broth, showcasing the chef's skill in blending flavors and textures.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Tasting Menu: €320 (6 courses) or €420 (8 courses)
Signature Dishes
- Blue Lobster: €95
Note: Prices are subject to change and may not include additional costs such as wine pairings.