福尔纳奇酒店

Having trained with Antonino Cannavacciuolo, young chef Vincenzo Manicone has, with his wife Sara, embarked on a new venture in this elegant restaurant with a glass-fronted dining room and a terrace suspended between the lake and the sky. Showcased on tasting menus and an à la carte, the chef’s cuisine demonstrates a maturity that pays close attention to colour and flavour, with beautifully presented dishes prepared from top-quality, well-balanced ingredients. Also evident is the aim, currently in vogue, of reducing food waste by using every single part of the animal (as in the case of the exc