The story
SottoSopra opened in 2010, born from what the owners call “the romantic folly” of two young outsiders in the land of lakes and mountains. A chef and his pastry chef, drawn by the panorama of the Borromean Islands, chose this eclectic and character-filled spot in Baveno to share their passion for food. More than a decade later, the restaurant has become a meeting point for travellers and locals alike, offering traditional recipes with a touch of imagination and modernity.
The kitchen at SottoSopra describes its food as contemporary and creative—lake recipes with accents of the sea, the mountains, and the hinterland. It is a Mediterranean cuisine built on a careful selection of seasonal products and timeless dishes. Chef Loris, who leads the kitchen, says he is in constant search of flavours and combinations that surprise and excite, ensuring that a meal here is “never banal.”
This dedication to ingredient-driven, inventive cooking has earned SottoSopra a place in the Michelin guide, which recommends it as a destination for refined dining. The restaurant’s focus on Modern Cuisine translates into plates that let diners travel through taste, whether dining in the intimate interior or on the summer dehors (the outdoor garden, open in fine weather and requiring a reservation).
Whether for a romantic evening or a formal dinner, the setting is designed to be both welcoming and full of personality. For private events, the taverna can host up to 30 guests, with personalised seasonal menus available. Behind every dish is a network of trusted suppliers and collaborators, all working to realise the chef’s vision—a cuisine “born and raised for love, that lives and feeds on love.”
Recognition
Ambience
Details
Location
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