High Resolution Pictures
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Chef Carlo Ponti Greppi -
Culatello con fichi caramellati, crema di formaggio Tre Castelli di Bellinzona, noci e grissini di farina Bona -
Risotto with burrata, courgette, red king prawn of Sicily and basil sorbet -
Homemade ravioli stuffed with braised meat, veal sauce and truffle flakes -
Pikeperch slice sous vide, roasted with the traditional reinvented “Panzanella“ -
Pikeperch slice sous vide, roasted with the traditional reinvented “Panzanella“ -
Red mullet with wild mushrooms, its sauce perfumed with Vermouth, glassworth and violet potatoes -
Roasted octopus tentacle with smoked paprika, crispy pork cheek, pumpkin and red Porto wine sauce -
Gratinated Irish lamb carré with ancient mustard, herbs, baby vegetables and red polenta from ˝Terreni alla Maggia˝ -
Trio of pigeon and foie gras, infusion of green tea, mango and lemon, carrots and potatoes fondant -
Veal fillet, shank, sweetbreads and veal foie gras, baby vegetables, chanterelles, potatoes mousseline and Red Portwine jus -
Terra (Vegan): Vegetables composition with season mushrooms on a quinoa bed, pumpkin and basil -
Pistachio and white chocolate warm pie, raspberries sorbet and gel -
Onsernone Valley Farina Bona biscuit, american grape and ginger waffle -
Sunday Brunch -
Sunday Brunch -
Tavolata by La Fontana -
Tavolata by La Fontana -
Restaurant terrace -
La Fontana Ristorante & Bar - Breakfast -
La Fontana Ristorante & Bar -
La Fontana Ristorante & Bar -
La Fontana Ristorante & Bar -
La Fontana Ristorante & Bar -
La Fontana Ristorante & Bar -
La Fontana Ristorante & Bar -
Logo - La Fontana Ristorante & Bar
