Surrounded by green, set between the gardens of the neoclassical Villa Melzi and the Romanesque Church of St. Mary, Silvio is the ideal place for a romantic dinner or a quality meal with family and friends.
Both from the elegant veranda and from the outdoor pergola under the vines, treat yourself with stunning views over the Lake and the surrounding mountains. Since 1919, year of its foundation, freshness and traceability of the catch are granted by Cristian daily, as he's a professional fisherman.
Our cuisine simple but refined, highlights traditional local plates and products, yet trying itself out with new recipes, mostly based on the freshest fish. We boast anyway a fine offer as an alternative for those who don't particularly like fish or for special food allergies.
One of the aim of Family Ponzini, running the place for five generations, is protecting and spreading the knowledge for Lake fish and local cuisine. At this purpose we frequently organize theme dinner and you'll be able to have a look at the fish laboratory and kitchen, even follow the fisherman to set in or collect nets from the water.
Together with lake fish we pay extreme attention to the preparation of bread, pasta, cakes and ice cream, all hand and homemade.
Rice and Fish fillet:
One of Lariana's traditional dishes: boiled rice in cagnon as the locals term it is served with either fillets of Persico fish or Lavarello according to what has been fished. Everything is then flavoured with the additional seasoning of parmesan cheese, lemon juice, butter and sage.
Ultan e pendent:
This two words literally refer to two types of nets, and in particular one for the lavarets and the ray finned fish. This is what we propose, but obviously we can't foresee what we will be able to fish tomorrow! That's why our dishes based on fish can vary according to what has been fished and the Chef imagination.
Home made fresh ravioli, filled with a delicate fish mousse, according to what has been fished, simply offered with the addition of butter from Bellagio Dairy and crispy sage.
Toc and Missoltini
Another safeguarded dish of the traditional Lariana-Bellagina cuisine. Toc, is a polenta prepared on our fireplace, amalgamated with butter and the thin cheese from the local dairy, to form a soft cream that is lukewarm to touch, even if it cooks on the fire for more than two hours. The Missoltini, made with ray-finned fish, are left to desiccate in the sun as the tradition requested and then pressed for at least six months. Finally grilled and served with some delicious and flavoured drops of oil and home-made vinegar on the top.
Traditionally a simple and humble dessert made with white and yellow flour (the same used to make Toc and still grown and grinded in Bellagio), bread, grapes, apples, figs and walnuts.