Villa Crespi Orta San Giulio

Awards

MICHELIN Guide

Three stars restaurant, 2024

All Michelin stars in Orta San Giulio All Michelin stars in Italy All 3 stars Michelin in Orta San Giulio All 3 stars Michelin in Italy

OAD

European Classical Restaurants 2023, 110

All OAD European Classical in Orta San Giulio All OAD European Classical in Italy

Elite Collection

Elite Collection Top 100 2019, #39

All Elite Collection Top 100 in Orta San Giulio All Elite Collection Top 100 in Italy

La Liste

La Liste, #58

All La Liste in Orta San Giulio All La Liste in Italy

Restaurant Ranking

Restaurant Ranking 2023, #214

All Restaurant Ranking in Orta San Giulio All Restaurant Ranking in Italy

Chef

Antonino Cannavacciuolo

Cuisine

Creative, Mediterranean Cuisine

• 2019

9 / 10

Dinner at Villa Crespi

on 12 May 2019

by Tamas Ferencz

We had dinner at Villa Crespi on our anniversary.
The chef patron of Villa Crespi is the famous Italian chef Antonio Canavacciuolo who brought his Napolitan tradition to the north.
The hotel-where the restaurant is located was originally built in Moorish style and is situated right by Lake Orta.
Besides the full a la carte menu they had 2 tasting menus. The Carpe Diem menu, 150 Euro and The Italian Journey from South to North menu for 190 Euro. The wine pairings are 70 and 90 Euros.
After the... More

We had dinner at Villa Crespi on our anniversary.
The chef patron of Villa Crespi is the famous Italian chef Antonio Canavacciuolo who brought his Napolitan tradition to the north.
The hotel-where the restaurant is located was originally built in Moorish style and is situated right by Lake Orta.
Besides the full a la carte menu they had 2 tasting menus. The Carpe Diem menu, 150 Euro and The Italian Journey from South to North menu for 190 Euro. The wine pairings are 70 and 90 Euros.
After the long day journey we have opted for the a la carte selection that night.
After the sommelier’s suggestion we have selected wines by the glass for the starters and pasta dish and we had a bottle of Santa Barbara Verdicchio Stefano Antonucci riserva 2014, it was very smooth and perfectly complemented the main dishes.
We have started with a Piedmont raw meats and a "Tonno Vitellato” raw tuna starters, both plates were perfectly prepared with right balance of flavour and harmony. The saffron flavoured spaghetti with sea urchin and crispy quinoa was perfectly cooked
The two main dishes- Piedmont Veal and Beef’s cheeks and tail with onion and vanilla puree-both were fabulous.
The service was professional and courteous and the atmosphere was pleasant.
Amazing experience well worth the money.
Less