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Chef in action 1
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Chef in action


Renewed on the 2017, the kitchen of La Speranzina Restaurant & Relais is today a true laboratory of taste. A giant job of excavation (700 cubic meters of land directly at the lake level) made by numerous workers which required the closure of the restaurant for 2 consecutive years for all winter months. The result is a 300 square meter kitchen, entirely designed by the owner Stefano Giordani in close collaboration with Silvio Tedeschi, owner of Tedeschi srl, a leading company in Italy that since 1948 designs and manufactures cutting-edge kitchens. Everything has been designed in an eco-sustainable perspective: the equipment is electric, but thanks to an innovative computerized distribution and management system that controls its individual power, it has been possible to reduce energy needs with significant savings in consumptions.

This means that the kitchen works with a quarter of the electricity that a kitchen of this size and type would normally need. Particular attention was paid to the healthiness of the work environment and thanks to a powerful Air Treatment Unit it is possible to filter and purify the air in an optimal way. There are no open gas flames, all the hobs are induction and therefore easy to clean, as well as all the worktops, which are in one-piece, do not have joints and guarantee maximum hygiene.

The result obtained is to allow the chefs brigade to operate in a very comfortable working atmosphere, to enhance the final goal with fresh and elegant dishes.