“My keyword”: taste

My cuisine is inspired from the classic Italian tradition, I use only high quality – seasonal products, many of which are local.

I feel curious and I keep an eye on novelties in order to transform classic dishes into authentic innovations.

Grand_Hotel_des_Iles_Borromees_food_2The classic Italian cuisine is therefore just an inspiration, a starting point, which I like to transform with newly, avant-garde cooking techniques such as slow-cooking, siphon and vacuum-cooking. However, only when the technique fits with my conception of “revisited” classic cuisine! Differently, I may stick to conventional cooking approaches. Certainly, to make the right choice, all the techniques have to be known, considering the correct way and approach.

The Grand Hotel des Iles Borromées & SPA is a historic building, our reputation is to have an important and historical culinary tradition.

The Borromées’ clientele has always been an extremely international visitor that appreciates the “Italian style”: dishes that are not extremely complicated,  simple but perfect in every detail. Also today our clientele, appreciate the Italian renovated cuisine, focused on exciting tastes and fragrances of our land.

Grand-Hotel-des-Iles-Borromees-foodFrom April 2011 the Grand Hotel is a certified gluten-free facility. So we create with the conscientious knowledge of the allowed ingredients and from careful use of the non-contamination process, complex dishes have been created, well balanced and achieved with fantasy and creativity, perfect for the most demanding gourmet.

Alongside our standard menu we also suggest a “light menu”, committed not just to our guests of the Medical SPA Des Iles Centro Benessere Stresa, but able to satisfy most refined palates, keeping control of the calories without neglecting the taste.

“To conclude: my cuisine is a combination of curiosity, professionalism and team work.” – Chef Gianni Conti


Interview with Mr. Gianni Conti, Executive Chef at the Grand Hotel des Iles Borromées & SPA

Tell us something about you that most people don’t know?
I never attended any cook or hotel school… I have learnt through years of experience working in restaurants.

What inspired you to become a Chef?
My uncle, he was a chef in a big famous restaurant

What is your greatest inspiration to cuisine?


Il Borromeo

What style of cuisine is most underrated?
Classic cuisine, a lot of people ignore the basics

What element to cooking is overrated?
Spices and seeds

If a genie were to grant you one wish, what would it be?
3 Michelin stars

What was your last thought before going to bed last night?
Tomorrow’s menu

What is the first thing you think of when you wake up in the morning?
Daily food shopping

What infuriates you?
Somebody saying that I do not use fresh products

What pleases you?
A satisfied customer

Which fictional figure do you identify with, and why?

What’s your favourite place for lunch?
A shelter in the mountain

What is your favourite season?

Music you love…?
Pop Italian

What three things are vital to your day?
Good health, peace of mind on the job, do not hurt anyone

What is the most useful instrument in the kitchen?
Multifunctional oven

What’s your greatest fear?
Not being able to satisfy all guests

What’s your guilty pleasure?

There’s a fire in your house, what item do you save?
My cat

Grand Hotel des Iles Borromees4

Il Borromeo

What piece of advise would you give your 20-year-old self?
Have more fun, there’s only one life!

What’s your most embarrassing moment?
Maybe first time on TV

What’s your proudest moment?
When an older, esteemed colleague complimented me about my work

How old were you when you knew you wanted to do what you are doing today?

More of a poet or a philosopher?

Your favourite time of the day?

Name one activity you do every day no matter what!
Read the newspaper

A total waste of time?

Favourite breakfast
Brioche and cappuccino

Success is…?
A difficult job well done

Failure is…? 
Anything that does not satisfy me 100%

Happiness is…?