The story
Perched on the shores of Lake Como, Grande Hotel Tremezzo is an elegant landmark where fine dining meets Italian history. The hotel’s scenic waterfront setting sets the stage for a refined experience, and its 4.7‑star rating reflects that reputation.
Creator Francesco Zini found that reputation fully justified, calling his meal there “iconic” and noting it expanded his understanding of high gastronomy in Italy. He sampled Gualtiero Marchesi’s most famous dishes, including dripping di pesce, insalata di spaghetti al caviale ed erba cipollina, riso oro zafferano, raviolo aperto, filetto alla rossini, and a Sacher dessert. Each, he observed, “ha fatto la storia Italiana—made Italian history”—a testament to the enduring legacy of this lakeside destination.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
Reviewers praise the Sacher torte as a standout, delivering a rich, nostalgic sweetness. The overall vibe is one of refined, old-world charm, where classic dishes are executed with quiet confidence.
“The creator finished with the Sacher, a dessert from 1998.”
What creators say
1 creator has covered Grande Hotel Tremezzo. Most active: Francesco Zini
The creator had an iconic meal at the Grande Hotel Tremezzo, tasting Gualtiero Marchesi's most famous dishes, which expanded his understanding of high gastronomy in Italy.
Dishes mentioned
dripping di pesce
The creator started with the Dripping di Pesce, a dish inspired by artist Jackson Pollock, created in 2004. He describes it as one of the most iconic dishes of Gualtiero Marchesi.
insalata di spaghetti al caviale ed erba cipollina
The creator then had the Insalata di Spaghetti al Caviale ed Erba Cipollina, created in 1978. He notes that before this dish, serving cold pasta, especially as an appetizer, was considered madness.
riso oro zafferano
The creator had the Riso Oro Zafferano, a first course from 1981. He says colors, shapes, and taste come together to synthesize perfection and Marchesi's philosophy.
raviolo aperto
The creator then had the Raviolo Aperto, created in 1982. He explains the concept was to free the filling from the fresh pasta.
filetto alla rossini
The creator had the Filetto alla Rossini, a reinterpretation of the French version from 1990, described as more elegant and refined.
