Al Braciere Ristorante

Ristorante al Braciere at Elisabetta Boutique Hotel presents a refined culinary narrative where Italian-French traditions meet global aromatic influences under Chef Luca Fabbro. Perched above Lago Maggiore, the identity is centered on technical precision and local sourcing, manifest in the Lostallo Salmon tartare. This signature preparation, served on toasted focaccia with mustard-gelato, offers a silken texture and a vibrant, mustard-flecked aroma. Technical authority is also evident in the succulent veal loin, roasted to achieve a moist interior and a lacquered crust, served with a rich morel cream reduction. The menu features house-made radiatori with savory Luganighetta ragù and triple-cooked roasted potatoes that provide a satisfyingly crisp finish. Techniques such as delicate poaching and precise grilling ensure a sophisticated balance of flavors. Each plate is a visual tableau, reflecting a commitment to gastronomic excellence and breathtaking terroir, delivered with professional grace.