Ristorante Del Lago

Ristorante Del Lago has been run by Catia Bartolini’s family since 1971. The food served is simple, with recipes handed down from her grandmother Mariuccia, which Catia learnt as a young girl, preparing and hand-rolling pasta and working with her mother in the kitchen until she took over running the restaurant with her husband Paolo in 1997. The traditional cuisine served has slowly evolv . . . >>>

Ristorante Del Lago has been run by Catia Bartolini’s family since 1971. The food served is simple, with recipes handed down from her grandmother Mariuccia, which Catia learnt as a young girl, preparing and hand-rolling pasta and working with her mother in the kitchen until she took over running the restaurant with her husband Paolo in 1997. The traditional cuisine served has slowly evolved since then, based on the produce the local area has to offer, including Porcini mushrooms and black and white truffles - which Paolo personally picks throughout the year - and game. Today, as it always have been, fresh pasta is homemade and fillings are carefully created using quality Ricotta cheeses and wild herbs and berries. Everything, from the choice of flours to the finished product, is carefully supervised by Catia. Meanwhile, thanks to his long experience in his family’s business, Paolo ably chooses the meats and cold cuts, which are from Cinta Senese pork or from nearby free-range farms. Pigs are butchered in winter and guests are served homemade cold cuts. Their son Andrea, a keen sommelier and also a member of staff, has added excellent regional and Italian labels to the wine list. For new accompaniments to the wines, the restaurant has introduced dishes to the menu that are innovative, but still linked to local produce. The premises, which also include a bar and hotel rooms, has a spacious and welcoming dining room and in summer, guests can dine outdoors under the pergola, admiring the views of the lush green mountains. The atmosphere is warm and friendly and the family’s great love, passion and dedication for their work is clear for all to see.