History
In an era of constant change in the world of fine dining, with chefs changing jobs and restaurants moving locations at a frenetic pace, there are exceptions such as the Al Sorriso restaurant, just off the beaten track on the way to Lake Orta or Lake Maggiore.
Here, starting in 1981, a situation gradually developed that attracted a large number of loyal customers from all over the world. Guides matter, and here the most important ones have affixed their logos at different times: Relais & Chateaux, Tradition & Qualitè, Le Soste; and of course Michelin, which has long rewarded the quality of Luisa Valazza’s cuisine with one, two, or three stars; one of three Italian female chefs to have received them, and for several decades.
The welcome
It is said that a good half of a restaurant’s success is due to its ability to make customers feel at ease, any customer. In this case, it goes far beyond that, because Angelo Valazza can be considered a unique maître d’hôtel and one of the most respected of his generation. He is so from the moment he opens the front door, invites you up the short flower-covered staircase leading to the elegant dining room, seats you in the brightly lit space, and puts you in a good mood with any excuse: so, once you are seated in the sumptuous armchairs, you will already be happy and relaxed, because with this welcome you will already have understood that nothing unpleasant can happen to you.
From arrival to departure, often preceded by a stop in the British-style lounge for a sip of fine spirits. In this case, it is best to choose the quieter option, which will take you to the small but comfortable rooms available on the upper floors.
The best season to visit Al Sorriso
Definitely in autumn or winter, when game and poultry are in season and fully available to the kitchen: combined with fine mushrooms, white truffles, or noble black truffles, they will complete dishes that will not be easily forgotten. Masterful risottos and a wide selection of Piedmontese cheeses complete a seven-course tasting menu that costs around €160, which we consider more than reasonable for this level of cuisine. In summer, however, it is better to opt for frogs, which Luisa Valazza prepares in different ways, revamping traditional recipes.
Historic dishes
After so many years, dishes such as Bettelmatt ravioli with alpine butter and marjoram, herb-crusted lamb with garlic and thyme sauce, wild mushrooms, Langa Fassona beef fillet with Barolo and marrow, remain etched in the memory. But, as mentioned earlier, it will be the Alpine roe deer, Scottish grouse, duck, and foie gras that will take center stage during the most sought-after six months of the year to sit at this table.
Wines and service
The wine list is no longer as extensive as it once was (because it is no longer necessary to stock the cellar with an excessive number of precious bottles). at this level it is more than enough to provide customers with a choice of the best vintages and the best crus, which are then uncorked at the gueridon, decanted if necessary, and then served in the most beautiful and effective glasses to get the most pleasure from every sip, while also evaluating the quality of the tableware, cutlery, and ceramics. Nothing is left to chance at Al Sorriso, a super classic among classics.
CONTACTSAl Sorriso
Via Roma, 18, 28010 Soriso NO
Phone: 0322 983228
Website
Dining and Cooking