Cook Stefano Masanti continues in Madesimo what he’s been doing for the last 28 winters: running one of the best restaurants of the entire Alps. Under the same roof of Il Cantinone, he serves 16 guests in the fine dining restaurant and 25 in the bistro. In the latter, there are dishes like pizzoccheri. But it is from the restaurant with a Michelin star that come the true joys for the palate, born from game or freshwater fish. This syncretism is particularly successful in the Crayfish with rabbit kidney and black truffle.
classe 1973, laurea in Filosofia, giornalista freelance, coordina i contenuti della Guida ai Ristoranti di Identità Golose dalla prima edizione (2007), collabora con varie testate e tiene lezioni di gastronomia presso diverse scuole e università. twitter @gabrielezanatt instagram @gabrielezanatt
Ristorante con camere
