We have been open for less than a month but we just couldn't resist putting our hands in the dough immediately and experimenting with new recipes.

Starting from March 18th, the special menu will be available with lake fish recipes designed in the kitchen by the team of the La Baia® Restaurant.

Spring on the lake

it is a menu that celebrates one of our favorite seasons and some of the best products of the lake environment. The cuisine of the lake has always been of very poor origin but often these dishes hide a potential that the kitchen brigade has enjoyed enhancing with care and attention.
In the kitchen also Enrico, the new assistant cook was immediately involved in the preparations and introduces us to the lake appetizer.

Sitting at a table on the shores of Lake Como, let's start the dances!
The Laghée Plate opens with six different tastings of lake fish: creamed missoltino, perch in green sauce, bleak carpione ... I'll let you discover the others directly at the table!

ÜSELIN DE LA COMARE is the first course.

The name says it all but we used one of the ingredients that are now very popular in our restaurant: the Fili di Seta di Gravedona's saffron.
Thanks to the excellent quality product of the Bonesi farm, the chef has created a saffron risotto with courgette flowers and tender quail legs. Yummy!

In this menu, the chef has also decided to propose eel.

An often underestimated lake fish that was used in the appetizer but it is in the second dish that it becomes the absolute protagonist:

Anguilla degli Abissi offers a recipe for eel in a herb crust, accompanied by a white wine sauce and buckwheat chips.

To conclude with a flourish, a fresh tangerine scented dessert to greet the end of winter with a spoonful of dessert!

Here you can read the complete menu or you can book a table HERE and come and taste it at La Baia!

- Alessandro