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Our Chef

Long experience in important restaurants in Piedmont

Great passion, creativity, mastery in creating balanced and brilliant combinations of flavours make up the distinct trait of our grand kitchen and our Chef Danilo Bortolin.

Danilo Bortolin born in 1982 in Piedmont, north west Italy, attended Scuola Alberghiera Antonio Rosmini in Domodossola, where he received his degree.
His did his training in some Italian hotels , than moved to Switzerland and England. He also had the opportunity to work in some exclusive restaurants such as Noma in Copenhagen and at last at Il Piccolo Lago on lake Mergozzo, 2 Michelin stars, for 6 years.
In 2012 he brought his culinary experience to hotel restaurant Relais Sant’Uffizio and in 2015 began his adventure with us at the Grand Hotel Majestic.
At La Beola restaurant guests will be met with lightly prepared dishes with a unique synthesis of local products from lake and mountains, beautifully presented in a contemporary style.
In our kitchen we prefer to use high-quality local ingredients including meats, rice, Piedmont cheese and fish from Lago Maggiore. Refined cooking techniques, innovation, elegance and our service are blended together with our search for aesthetic harmony in colours, presentation of à la carte dishes, and the careful selection of national and typical regional wines.