Il Lago del plin ravioli

Something different is happening at the Four Seasons Hotel’s Il Lago restaurant. Is it due to the arrival of chef Michele Fortunato from the Carpaccio restaurant at the Parisian hotel Le Royal Monceau, or to the young director Nicolas Bragard from the Nikkei restaurant Izumi, who is electrifying the room dedicated to transalpine gastronomy? Is it the elegant wine supervision of the discreet Salvatore Salerno, or the consolidation of a dynamic, professional front-of-house team? A little bit of all of this makes us want to return to Il Lago, which has long fallen into an outdated gastronomic monotony. Today, the new chef maintains the transalpine traditions while adding a hint of renewal, without turning everything upside down, as in the case of these ravioli del plin. This is just the beginning of a new adventure that promises a bright future.