For information

+39 0332 510855/510330
info@caminhotel.com

Restaurant overlooking Lake Maggiore: the dishes of our land

Amid the stillness, caressed by the sun and by the soothing breeze, in a relaxed, friendly atmosphere, our “Tiffany” restaurant is ready to serve you lunch and dinner every day, with ever changing menus and a flawless service. 

Our cuisine covers a wide range of traditions and combinations.
Natural ingredient masterly cooked lead to tasty and healthy food.

Our aim is to offer our guests zero kilometres cuisine that makes the most of local products and gives them the chance to taste our area’s traditional dishes. These include cold cuts such as bresaola and leg of goat, cheeses like gorgonzola and goats cheese, and trout, pike and perch fished from the lake and served in a wide variety of ways, all accompanied by great wines. For those with a sweet tooth there is our exquisite honey and cakes, from amaretti to bread cakes – delicacies that absolutely have to be tried.

An appropriate selection of wines will help you discover Italy’s celebrated crus, as well as the relevant cultural heritage.
Culinary art and a passion for our job are the distinguishing features of our restaurant and explain its high quality standard, regional dishes included. If you wish to pamper yourself and enjoy plesant feelings and emotions, do visit us.

In our business philosophy cuisine is a way to express life, relentlessy learning and developing new approaches. We like to play with flavours, mixing different sorts of Mediterranean food, creating new combinations that may bring out the unique flavour of some of them and so tickle the fancy of our guests.

Above all, we think it necessary to exploit what our district provides; dishes can thus match seasonal produce as well as seasonal flavours. Our motto might well be constant innovation within tradition: the very same dish may well undergo dramatic changes in the course of time, and yet never overlook the special taste of each single ingredient. We like to follow our own instinct, unconstrained, getting our ideas from our environment.

Our chef is very keen on a fresh, genuine taste, as he feels that an excessively elaborate dish would prevent you to appreciate the real qualities of each product.