Bianca Sul Lago

A Journey Through Ingredients: Awareness and Territory

The culinary proposal is based on a contemporary and elegant vision that combines technique and consistency, resting on four fundamental pillars: seasonality, respect for raw materials, environmental sustainability, and the enhancement of the human dimension of work. The menu is the result of meticulous and passionate research, guided by the concepts of territory, ethics, and quality.

Private kitchen garden, where vegetables are grown according to nature, while eggs are gathered among the trees in the woods where hens live in total freedom, contributing to an idea of ethical and sustainable farming. The lake fish (perch, Arctic char, whitefish, and crayfish) is strictly local, caught in full respect of the lake's natural rhythms. Furthermore, the pantry welcomes Slow Food Presidia and unique raw materials, such as the Gargano lemon, Verrès high-mountain honey, and Cervia salt, paired with ethical meats from selected cows.

Philosophy

and Vision

Awareness

and Territory

Tasting Menus

Three tailor-made journeys, ever-changing and constantly evolving.

The gastronomic experience at Bianca sul Lago is expressed through three five-course journeys: Aurora, Pensieri, and Lago. Inspired by Chef Oggioni’s "tailor-made" philosophy, the menus are created "freestyle" and shaped daily based on the dialogue with the guest and the availability of seasonal ingredients.

The journey begins with an aperitif immersed in the Relais' kitchen garden and a welcome water flavored with pea pods, before unfolding through amuse-bouches and iconic dishes that break traditional boundaries, such as the signature cold spaghetti served in three seasonal variations. The chef’s stylistic signature plays on bold contrasts between acidity, freshness, and savory depth, enhanced by signature dishes featuring wild, seasonal ingredients and paired with a selection of wines or infusions crafted from the garden's own herbs.

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A Sustainable Vision

Social Ethics and No-Waste: The Philosophy of Chef Oggioni

For Chef Filippo Oggioni, sustainability is a guiding principle that unites social ethics with respect for the environment. This value is expressed first and foremost through the enhancement of the human dimension, ensuring well-being and quality of work for his 12-person brigade. On the environmental front, this model translates into a responsible supply chain and a rigorous no-waste philosophy. Every raw material is utilized in its entirety across the Relais' various services: vegetable scraps and peels are repurposed to create new preparations, such as the welcome water, reviving the memory and culture of "nothing goes to waste."