About the Restaurant

Locanda di Orta is a hidden gem nestled in the historic centre of Orta San Giulio, one of Italy’s most romantic lakeside villages. Tucked away within an intimate 18th-century building, this fine dining haven offers refined, contemporary cuisine with stunning views over the cobbled alleys and Lake Orta’s shimmering waters.

The restaurant is defined by:

• A single-table private dining terrace, famed for its romance

• A focus on creative Mediterranean cuisine, shaped by Piedmont’s finest produce

• A precise, artistic culinary language that blends texture, temperature, and emotion

• An expertly curated wine list by an in-house sommelier

Whether seated inside the elegant dining room or enjoying a candlelit tasting under the stars, dining at Locanda di Orta is a journey of gastronomic intimacy and innovation.

About the Chef

Andrea Monesi is a chef of artistic conviction and regional passion. Born and raised in Piedmont, he trained in some of Italy’s most renowned kitchens before making Locanda di Orta his creative home.

His cooking style is multisensory — a symphony of precision, memory, and modern technique. Monesi’s plates are known for their textural contrast and refined simplicity, always led by ingredient integrity and visual harmony.

Beyond the kitchen, he is a voice for responsible sourcing and terroir-driven cuisine.

“Every season speaks a different dialect. Spring whispers. You must listen carefully, then cook in that tone — light, fleeting, sincere.”
— Chef Andrea Monesi

The Whisper of Spring – Chef Andrea Monesi

At Locanda di Orta, spring doesn’t shout — it whispers.

For Chef Andrea Monesi, the season marks a shift from introspection to lightness. “Each ingredient in spring has a story to tell,” he notes. “But you must listen carefully — it’s a quieter flavour, a gentler rhythm.”

His spring tasting menu, “Primavera Sussurrata”, brings that philosophy to life through delicate balance and restraint. Scampi rests on smoked cauliflower and yuzu pearls; ricotta and nettle ravioli bathes in roasted onion broth. Each dish reflects a lake awakening from winter, with flavours drawn from mountain herbs, early greens, and subtle acids.

In dessert, kefir, rhubarb, and wild strawberries meet in soft contrast — a final note of spring’s fleeting beauty.

Monesi’s approach isn’t just seasonal. It’s sensory, intentional, and rooted in the Piedmont soil — refined, honest, and deeply poetic.

Spring Tasting Menu 

Spring Tasting Menu: “Primavera Sussurrata”
A poetic journey into early-season elegance

Appetizers
– Smoked eel with oyster and caviar
– Scampi and pink prawns
– Marinated quail with almond and nettle

First Courses
– Rice with frogs – a refined Piedmontese classic
– 37-yolk tagliatelle with duck ragù and orange
– Spaghetti with wild garlic, baby squid, and whisky
– Mushroom ravioli with shellfish consommé and verbena

Fish Courses
– Monkfish with sea snails
– Turbot with carrots and lovage

Meat Courses
– Dry-aged veal with beetroot and mustard
– Guinea fowl with Swiss chard and toasted seeds
– Pigeon: roasted breast, fig-confit leg, and ginger foie gras

Desserts
– Elderflower crêpe with pollen and brioche
– 50 shades of chocolate
– Black Forest in bloom
– House-made ice creams and sorbets / Banana, lime, and corn
– Cheese selection curated by Luigi Guffanti