La Chandelle dell'Hermitage

The restaurant faces a wall of ice so you’re immediately catapulted in the essence of Mount Cervino. The raw materials used in the kitchen are carefully selected. The dishes are intense, and almost all the time have oriental and Mediterranean ingredients plus dried fruits and local cheese.

We recommend the Sandwich of mozzarella and medium cooked red tuna, covered with almonds and pistachios and served with a gel of ponzu sauce, as well as the Stewed veal cheeks with Barolo, served with pumpkin purée with Sichuan pepper and endive: it melts like butter when you cut it.

Erika Mantovan

laureata in Economia e valorizzazione del turismo, è consapevole dell'effetto moltiplicatore che anche solo un ingrediente può avere in un territorio. Da dieci anni viaggia (molto) e racconta tutto quello che assaggia di curioso ed entusiasmante