The story
In Domodossola, La Meridiana has earned a Michelin Recommended distinction for its Italian cuisine with a Spanish soul. Chef William Vicini, a member of Euro-Toques, commands the kitchen.
Vicini’s culinary journey began in the family restaurant and at the hotel school in Stresa. He worked in acclaimed restaurants across Italy, Switzerland, and Spain, many owned by his maternal family. From Italy he learned the art of pasta; from Spain, his mother’s land, he took bold flavors like paella and zarzuela. Swiss training refined his technique for foie gras marinated in Sauternes and truffle dishes. His uncle, chef Denis Rossel, was a key mentor.
The menu celebrates homemade pasta, fresh seafood, and Spanish classics that have been on the carta since 1968. Starters include a mixed seafood antipasto, braised octopus in terracotta, crudo, and jamón ibérico carved by knife. Pasta highlights: spaghetti alla chitarra with calamari, lobster tortelloni, and pumpkin ravioli with sage and salted butter. Second courses range from grilled beef fillet to duck with honey and black pepper, and a beef tartare battuta al coltello. Seafood options include mixed grills, salt-crusted branzino, and a five-course fish tasting menu. Spanish classics like paella Castigliana and zarzuela madrileña are prepared for two or more.
La Meridiana serves lunch and dinner in a refined setting, with outdoor seating. Closed Sunday and Monday. The restaurant also manages holiday apartments in nearby Premia.
The Michelin Recommended award underscores the consistency and quality of Vicini’s cooking, where Italian tradition meets the vibrant tastes of Spain.
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