Luca Leoni,the dynamic owner of the Du Lac, is convinced that a modern,competitive hotel must also offer an excellent restaurant, capable of mafing its own reputation indipendently from that of the hotel itself.
He says, "Our cuisine is an important priority because it makes our customers want our come back again, as well as helping us to find new customers".
The restaurant at the Du Lac shows exactly this commitment: known fornthe quality of its cuisine, for its friendly atmosphere and its location on the lake shore, it is the classicpalce to pass a pleasant evening with family and friends. One tends to pick up the phone nimber on the way out with the intention of returning.
This attention to quality runs right through the philosophy of the Ristorante Du Lac, from the dishes of international cuisine to the local recipes. It is based on precise rules: a varied menu, rooted in tradition but tuned to the desires of today's visitor, regulated by the seasons and governed by the fresh, genuine ingredients. The cultural roots are deeply set in the enormous heritage of Italian regional cuisine, modernised in the preparation but with the roots clearly intact.
The commitment is to producing light dishes, rich in flavour, presented with care and good taste to give as much pleasure to the eye as to the palate.
Chef Mauro Botta has dedicated himself to the reinterpretation and says, "We want our guests to feel truly in Italy when they dine with us, but we also want them to feel light and ready to go when they leave the table so they can enjoy the lake's attractions to the full". As one would expect, the lake plays a prominent role: the menu almost always includes local dishes and traditional products of the area which are still produced fresh and according to the ancient recipes. The Du Lac aims to make its tables places where one can really get to know the local traditions and the riches of the Lake Como area.
Among the house specialities, as particular mention for the "Warm asparagus and smoked trout tart, Egg tagliolini with white truffle, Fusilli al curry with smoked lavarello fish, Filet of beef with potatoes, rucola and Alba truffles, Perch fillets with sage and pumpkin flowers, Hazelnut cream with pears in red wine."
To meet the requests of many guests the recipes of the Du Lac have recently been brought together in a friendly but refined special collection. Turning its page is both interesting and reassuring, because it shows that good cooking comes from a respect for tradition but also from creativity and innovation. A good restaurant can only be founded on passion. A meal at the Du Lac is always an enjoyable experience, both from a culinary and an aesthetic point of view. The spacious, airy dining room with its view over the lake is always alive with movement and makes for a friendly, happy atmosphere. But the occasion not to be missed is a dinner on the terrace. The panorama embraces the whole lake right up to the Alps, taking in both shores with their villages lined up along the waterfront, while the mountains offer a backdrop which is often topped with snow. A breathtaking view for an unforgettable evening. The Du Lac also has hospitality down to a fine art outside mealtimes:
the bar spreads out under the porticoes along the lake with elegant tables which serve light lunches and delicious canapes. Inside an inviting tea room serves hot aromatic teas accompanied by delicious home-made pastries. And, finally, a well-stocked champagnerie with cocktails, aperitifs and wine tasting to honour a tradition for attention to detail which has made the Du Lac such a well known and admired meeting place.