Hotel & Cuisine on Lake Como
Going to Il Sereno on Lake Como is an enriching experience. A luxury hotel, awarded at the World’s Best Awards 2023 as the best resort in Italy and Europe, it is not just a place to stay, but a journey through elegance, design and history. From the first glance, it is striking for its modern architecture, which seems to dialogue with the surrounding landscape, breaking with the neoclassical style typical of the area but without betraying its spirit.
Inspired by the lines of Palazzo Terragni, one of the masterpieces of Italian Ratio-nalism, the hotel fits perfectly into the Como context, also thanks to the carefully chosen materials. Walking through the spaces, one notices how every element, from the Fossena stone floor to the Ceppo Lombardo façade, speaks of this terri-tory. The apparently rigorous façades reveal refined architectural details and a play of shadows that changes with the natural light.
The rooms, all with private terraces, offer breathtaking views of the lake. The nautical references of the furnishings and the focus on natural, warm mate-rials, such as Travertine Walnut Marble in the bathrooms, make every space cosy and functional. Even the vertical gardens designed by Patrick Blanc are a spectacle: a mix of nature and design that accompanies you everywhere. The suites are a dream. Among them, the Penthouse Suite, furnished with desi-gner pieces (purchasable by guests) signed by Gio Ponti, Carlo Scarpa and Char-lotte Perriand, is a small prestigious art gallery.
The Kitchen: another dimension
Guided by the flair of chef Raffaele Lenzi, Il Sereno’s cuisine does not just offer dishes, but tells stories. Lenzi, being a triathlete, brings to his cooking the same dedication and discipline he puts into sport. His dishes are light but tasty, a perfect balance of aesthetics, taste and well-being. One is also struck by the teamwork one breathes and the harmony between kit-chen and dining room. Lenzi has built a real team, where each member contributes with passion and where everyone supports each other. It is an environment of positive energy, which approaches local products (such as wine and oil) with great enthusiasm. Among the dishes on the latest autumn menu, the Zucca napole-tana with rue, the Funghi prezzemolati con miso di nocciole and the Minestrone di frutta e verdura, a classic revisited in a creative way, stand out.