Here we have the village of Orta suspended in time; and then, the Locanda which can be traced in the alleys of the center, with a mandatory, determinative capital 'L', which underlines the solidity of the constant perfection of kitchen and dining room. The first is overseen by Andrea Monesi, twenty-eight years old of undisputed skill showing in his custom-built dishes that combine genius, imagination and precision. Then there is the dining room and cellar (grandiose and with the greatest transalpine brands) directed by Sara Orlando, another certainty in the world of sommeliers. The constant is the contrast, always successful, of progressive flavors that combine creative and chromatic combinations. Starting with the amuse-bouche, with attention to the smallest of detail, like for the astonishing small patisserie. The avant-garde menu offers space to the territory, for example, the tagliatelle with 36 egg yolks, duck and orange ragù: or with the rabbit in tuna sauce. The risottos are excellent and alternate by highlighting, for example, the tufts of seaweed and prawns in multiple different consistencies (also being a visual work of art) or by combining the Val Formazza toma with oysters and onion. Two tasting proposals, respectively 90 and 110 euros, give you a ticket for a journey through the atmosphere of this medieval village. Which was the feudal land of princes and bishops and has, to this day, kept intact its charm that transpires art and history. This is evident from the breathtaking terrace on the fourth floor (where the bistro was once located), overlooking the center of Orta and its homonymous lake, with the island of San Giulio in the middle of it. Here, the past is all around you: but the very bright future is in the heart of this cuisine.
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