The restaurant, reviewed by the best Italian food guides and awarded one star by the Michelin Guide, is led by Chef Ettore Bocchia, a passionate lover of Mediterranean food, great researcher of high quality raw materials and forerunner of new solutions for gastronomic excellence.
The menu offers dishes inspired by tradition tied to the seasons and innovative recipes, including a tasting menu of molecular cuisine, of which Ettore Bocchia is the leading expert in Italy.
A lunch or dinner at Mistral offers the pleasure of a tasty and unusual experience between innovation and tradition on the banks of one of the most beautiful lakes in the world.
The restaurant, situated in the compound of the Grand Hotel Villa Serbelloni, is open to outside guests and is also available for celebrations, private dinners and parties.
Ettore Bocchia, the chef of Mistral and Terrazza Serbelloni, combines love for traditional cuisine to creativity and passion for research.
And right Mistral has been the gastronomic laboratory of research of Italian molecular cuisine, which Ettore Bocchia began with the scientific collaboration of Davide Cassi, a professor of Physics of Matter at the University of Parma.
Scientifically studying what "happens in the pot" during the process of cooking, cooling, combination of ingredients, Ettore Bocchia has been able to use science in the service of good food. He discovered how to refine existing recipes, but he also found the stimuli to create new recipes, to experiment with new cooking methods, to propose unusual combinations, but always balanced and rich in flavor.
In this way, ice cream cooled with liquid nitrogen, turbot cooked in a mixture of melted sugars, meringue without sugar and other specialities that are included in the menu or in the tasting menu offered at Mistral have been created.
