Restaurant Menu 2026

LOCANDA LAGETTO FONTEVIVA MENU 2026
Local, fresh and 0 kilometer products!
Directly from the pond to the table.
• Lombard meat slaughtered by the Martinelli farm in Arcisate.
• Products coming from farms in our Province.
• Fresh vegetables and fruit picked from the greenhouses and plantations of our trusted farmers.
• Beer from the Poretti della Valganna Brewery.
• House wines selected from vineyards in Lombardy, Veneto and nearby Piedmont.
• Bread and pastries of our own production.
• All desserts are homemade. Our proposals change every week. Let yourself be inspired… ask the waiter.
• Schiacciata, bread and pizzas made by us, directly from our wood-fired oven.

“Stop and breathe.
Take time for yourself, sharing the joy of being together… the beauty and goodness of rediscovering the values ​​of good eating and good drinking, for the pleasure of good food.”

Particular attention is dedicated to vegetarians and celiacs.
For those intolerant to lactose or other foods, please inform the waiters.
Upon request, the Chef will offer you freshly cooked specialties from time to time.
Ask to the waiter.

Possible presence of allergens (marked in brackets), indicate next to the name of the dish, in sequence of ingredients.

To start…

• Fried Small Fish / Acquadelle* (1, 4)
• Bourguignonne-style Snails*, Our Way (3)
• Porcini Mushroom Flan, Crispy Aubergine, 30-Month-Aged Parmesan Fondue (1, 3, 7)
• Fonteviva Lake Fish “in Carpione” with Vegetables (1, 4, 9, 12)
• Smoked Fonteviva Lake Trout Tartare, Chickpea Panella and Lime Gel (4)
• Milanese-Style Crispy Sautéed Rice, Roasted Quail with Vermouth (9, 12)
• Fonteviva Selection: a Generous Selection of Mixed Cured Meats, Homemade Pickled Vegetables, Honey-Glazed Pearl Onions, Guinea Fowl Pâté and Fonteviva Lake Fish “in Carpione” (1, 4, 6, 7, 9, 10) (minimum two people)
• Cheese Selection to Share (for two people), a Delight for the Palate, Served with Red Onion Jam, Walnuts and Honey from the Varese Area (7, 8)

They can’t miss…

*fresh artisanal pasta

• Cream of Pumpkin, Carrot and Ginger Soup Served in Our Oven-Baked Bread Loaf (1)
• Traditional Valtellina-Style Autumn Pizzoccheri (1, 7)
• Spaghettoni with Venison Sausage, Chestnuts* and Mushroom Powder (1)
• Pappardelle with Wild Boar Ragù and Pioppini Mushrooms* (1, 9)
• Whitefish Tortelloni* with Porcini Mushrooms and Parmesan Cream (1, 3, 4, 7)
• Fonteviva Risotto with Perch*, Flavoured with Lemon and Caper Powder (1, 4, 7) *When not available fresh, imported. Minimum order for two people (cooked to order – please allow 20–30 minutes).

** Product blast chilled and/or frozen

Our Polente

with stone-ground flours directly in the valley from the historic Rigamonti mill

• Polenta Concia with Melted Butter, Parmesan and Valsesia Toma Cheese (7)

• Polenta with Sautéed Porcini Mushrooms* (frozen when out of season)

• Beef Cheek Braised in Poretti 6 Hops Red Beer, Served with Rustic Polenta (1, 9)

• Wild Boar Bites with Stone-Ground Rustic Polenta (9)

Continuing with…

• Onion Stuffed with Parsley and Pumpkin

• Roasted Trout Fillet, Pumpkin Cream, Roasted Potatoes and Olive Crumble (4)

• Fonteviva Lake Grand Mixed Fish Fry* with Battered Fried Vegetables and Potato Chips (1, 4)

• Pan-Seared Eel, Polenta and Mixed Leaf Salad with a Hint of Blueberry (4)

• Orange-Glazed Duck Breast Medallions with Broccoli Florets*

• Grilled Beef Fillet on a Bed of Roasted Potatoes with Bordelaise Sauce (7, 12)

• Grilled Fassona T-Bone Steak, minimum 1 kg, for two people

N.B.: to keep the product always fresh, reclamation is carried out, when necessary, using a blast chilling process.

Asparagus paper

Do you want to know our proposals dedicated to asparagus and white asparagus from Cantello? Click here to see the special card

Side Dishes

• Green or mixed salad
• Baked potatoes
• French Fries* (1)
• Pan-Sautéed Seasonal Vegetable Ratatouille
•  
• Sautéed Porcini Mushrooms*
  ** Frozen or chilled product

The dessert

Our waiters will offer you the desserts of the moment from time to time, strictly made by us where our classics cannot be missing:

• Refreshing Sorbet of the Day (1, 3, 5, 7, 8)
• Traditional Tiramisù (1, 3, 7)
• Irish Coffee (7)
• Crème Brûlée Catalan Style (3, 7)
• Apple and Cinnamon Strudel with Fior di Latte Ice Cream and Mixed Berries (1, 3, 7, 8)
• Raspberry Crémeux, Dark Chocolate Sauce and Pistachio Crumble (8)
• Cake of the Day (1, 3, 7)* (subject to availability)

The Maitre recommends… (subject to availability)

• Vintage Port Zabaglione with Ice Cream (3, 5, 6, 7, 8)
  Prepared Tableside, minimum for two people
   
• Crêpes Suzette with Orange, Flambéed with Grand Marnier (1, 3, 7)
  Minimum for two people

SWEET WINES BY THE GLASS

• Moscato d’Asti – Piedmont – Cantina Carlin de Paolo (12)
• Zibibbo of Pantelleria – Sicily – Cantina 1866 (12)
• Porto Don Pablo – Portugal (10 Years Old)
• Gonzales Byass (Jerez) Nectar – Spain – Pedro Ximénes
• PX Pedro Ximénez D.O.C.G. – Spain, Montilla-Moriles.
• Passito Ben Ryè D.O.C. – Sicily – Donna Fugata Winery (12)

Thought for the little ones..

CHILDREN’S MENU

• Pasta with Tomato Sauce or Bolognese Ragù (1, 7)
  or Lasagna (subject to availability) (1, 3, 7, 9)
  or Pizza (1) + Kids’ Ice Cream (3, 5, 6, 7, 8) + Soft Drink

• Breaded Cutlet with French Fries and Sauce (1, 3)

• 30 minutes of playground offered for children eating the children’s menu, weather permitting. Distancing provisions in line with ministerial regulations are applied.

ALLERGEN LIST

1. Cereals containing gluten and derived products
2. Shellfish and shellfish products
3. Eggs and egg products
4. Fish and fish products
5. Peanuts and peanut products
6. Soy and soy products
7. Milk and milk-based products (including lactose)
8. Nuts and their products
9. Celery and celery-based products
10. Mustard and mustard products
11. Sesame seeds and sesame seed products
12. Sulfur dioxide and sulphites in higher concentrations
at 10 mg/kg or 10 mg/liter in terms of total SO2
13. Lupines and lupine products
14. Shellfish and shellfish products

N.B.: to keep the product always fresh, reclamation is carried out, when necessary, thanks to a blast chilling process

OTHER HIGHLIGHTED PROPOSALS