There are weeks on Lake Como when it feels as though two seasons are meeting. Summer is not quite over yet, the days still offer beautiful opportunities to spend time outdoors, and the lake continues to provide the backdrop to lunches and dinners with its ever-changing colours. At the same time, however, something slowly begins to change: the light feels different, the lake’s water level has risen again, and temperatures become milder.

This is the moment we have chosen to introduce Selvatica, La Baia’s new seasonal menu, created to accompany us towards autumn and make the most of the final part of our 2026 season.

A kitchen that had some fun this time

For this menu, our kitchen team allowed themselves a little more freedom than usual, experimenting with new preparations, combinations and even different ways of presenting dishes at the table.

The journey begins with Beef Tartare and Brioche: beef tartare with its classic condiments, anchovy butter and our homemade brioche bread. An indulgent opening in which familiar flavours come together in a less predictable way.

With the Gnocchi with Storico Ribelle®, we move decidedly towards the mountains. Potato and buckwheat gnocchi meet a Storico Ribelle® fondue and our interpretation of “pesteda”. A dish that speaks of the local territory and anticipates the deeper flavours we naturally associate with the arrival of autumn.

The same connection with our mountains returns in the Spring Chicken with Truffle, prepared with slow-cooked Valle Spluga chicken. The truffle gives the dish its distinctive character, while the maître d’hôtel butter draws on a classic culinary preparation to add an aromatic, fresh note.

Ingredients such as Storico Ribelle® and Valle Spluga chicken allow us to experiment without losing our connection to the raw ingredients and the territory that have always defined our cuisine.

And then comes a truffle that isn't a truffle

Giuseppe, of course, had some fun too.

His Fior di Latte Gelato and Figs starts with one of the most beautiful ingredients of this changing season: fresh figs. We serve them with fior di latte gelato, a drizzle of extra virgin olive oil, Maldon salt and, at the table, a special shaving of what we have called our “non-truffle truffle.”

It may look the part, but there is no truffle beneath the grater.

A little surprise that perfectly captures the spirit of this menu: having fun with our cuisine without ever losing sight of flavour, while turning the service itself into part of the experience.

The Selvatica menu can be enjoyed by choosing each dish individually or as the complete €78 menu, which also includes a very special finale: 10-year-aged Storico Ribelle®, produced in 2016 at Alpe Cavizzola, 2,000 metres above sea level.

A fifth course that we strongly wanted to include in this menu: one more opportunity to give even greater value to this remarkable cheese, an Italian excellence that we have been supporting alongside its farmers for more than 20 years.

Our season is slowly approaching its final chapter. And that is exactly why we want to enjoy every last moment of it.

Book your table and discover La Baia’s new seasonal menu.

https://ristorantelabaia.plateform.app/

– Alessandro