A family restaurant run with passion and pride, Il Cantinone welcomes guests on a culinary journey dedicated to the region’s gastronomic treasures, from the mountains to the lake. Buckwheat, trout and eel, venison, polenta, mushrooms, potatoes and truffles are just some of the ingredients that define the authentic spirit of the contemporary dishes created by chef Stefano Masanti.
Every now and then, exotic twists appear, inspirations gathered during his travels and brought back to his beloved mountains, capable of adding depth and intrigue to the culinary offering.
Working alongside him is Thomas Locatelli, a remarkably talented and highly creative young chef, whose presence brings a touch of freshness and innovation to the kitchen, helping to refine and expand Il Cantinone’s gastronomic identity.