Ristorante Bellagio

OUR "PHILOSOPHY OF THE HOTPLATES"
Our success in the kitchen is very deliberate. We set ourselves precise rules and clear objectives: a menu that is always varied, rooted in tradition but with an eye to modern needs, regulated by the seasons, and oriented to the quality and
freshness of the ingredients.
The culture from which we take inspiration is
offered by Italian regional cuisine, which we moder-nise in the pre-paration, but without altering the traditional roots. We produce light dishes, but never sacrifice flavour, and always present our creations with care and good taste. We seek out the best raw ingredients, and adapt the menu according to the best things available on the market at that moment; so there are no rigid, standardised programmes. We love this region and our lake, and aim to bring them to the table whenever possible.

	I cuochi al lavoro OUR "PHILOSOPHY OF THE HOTPLATES" Our success in the kitchen is very deliberate. We set ourselves precise rules and clear objectives: a menu that is always varied, rooted in tradition but with an eye to modern needs, regulated by the seasons, and oriented to the quality and freshness of the ingredients. The culture from which we take inspiration is offered by Italian regional cuisine, which we moder-nise in the pre-paration, but without altering the traditional roots. We produce light dishes, but never sacrifice flavour, and always present our creations with care and good taste. We seek out the best raw ingredients, and adapt the menu according to the best things available on the market at that moment; so there are no rigid, standardised programmes. We love this region and our lake, and aim to bring them to the table whenever possible. The "Porticoes" I vini il bar all'interno