In the occasion of the fiftieth anniversary of Toscanini’s passing, who regularly visited this places during his stays on Lake Maggiore, the Grand Hotel Majestic paid him tribute with three spectacular concerts.
A spectacular exhibition will mark the reopening of the Museo del Paesaggio, after 33 months of closure and a series of important restorations that will return Palazzo Viani Dugnani to the people of Verbania.
In 2019, the GRAND HOTEL MAJESTIC presents the completely renewed art exhibition by GABRIELE KROMER. This year, the annually updated solo exhibition shows, in Sala Rotary I, the large twelve piece graphic “DOGS IN TOWN”.
The pictures tell stories of life. They come into being by use of quite diverse techniques, sometimes matched with collage techniques. After being scanned, they are printed in an elaborate procedure as “POSTER GRAPHICS”.
A veil of sadness envelops these days Isola Madre and Lake Maggiore. They lost the poor art teacher who, over 10 years ago, had been able to fully grasp the spirit of the place and enter on tiptoe with an art exposition inspired by this Eden lake.
In 2012 and 2013 two historic buildings are the driving force of this revival. The wonderful and perfect park of the Isola Madre, a charming cradle of art and valuable botanical exemplars, located in the middle of the Lake, on one side; and the Grand Hotel Majestic, on the shores of Pallanza, which has always been considered the most aristocratic village of this Riviera, on the other side.
On Saturday July 25th Monaco royal Pierre Casiraghi, Princess Caroline of Monaco and Stefano Casiraghi 's younger son and his Italian aristocrat fiancé Beatrice Borromeo, daughter of the Count Carlo Ferdinando Borromeo, got married with a lavish Montecarlo civil ceremony.
We would like to present you today is Tomato and mozzarella risotto.
We would like to present you today is Yoghurt Meringue with fruits of the forest in balsamic vinegar
We would like to present you today is Perch fish with beets mayonnaise and sugar snap pees.
Today’s recipe takes inspiration from the hotel seasonal opening during Easter holiday Lamb is traditional for Easter and we revisited it and created ‘Lamb meatball salad’.
We would like to present you today is ‘Pasta and beans – lake version’, so to the traditional ‘Pasta and beans’ we add some fish right from our lake.
Today’s we are on the terrace of the Grand Hotel Majestic in Verbania Pallanza to present you a new recipe “Rice, Frogs and Black Garlic".
We would like to present you today is Sea Bass slice with ‘panzanella’ of variegated tomatoes.
The recipe that we present today are Cappellacci stuffed with guinea fowl on chestnut cream with crusty black truffle.
The recipe that we present today is an Artichokes Cream with Sweetbread and Mullet by Danilo Bortolin Chef at Ristorante “La Beola” at “Grand Hotel Majestic” located in Verbania Pallanza.
Welcome to Ristorante La Beola at Grand Hotel Majestic in Pallanza, I am Danilo Bortolini, the chef. Today’s recipe is Saffron Poached Eggs with Green Asparagus and Ricotta Goat Cheese.
We would like to present you today Red tuna with Bloody Mary gelly and caramelized soy sauce
We are right at the Grand Hotel Majestic, the recipe we present today is Risotto with pumpkin cream, mushrooms and a buffalo camambert cream.
We would like to introduce you to a special recipe with cherries as main ingredient.
We are right on the beach of Grand Hotel Majestic, the recipe we present today are the linguine with clams, seabass bottarga and creamy potatoes.
We would like to present you today is Salmon cooked in extra vergine olive oil, broccoli and anchovies sauce.
We would like to present you today a carnaroli rice with pumpkin puree, baby squids, garlic, oil and chilli pepper.
Today, we would like to introduce you to a special recipe with gnocchi and mushrooms.
We would like to present you today is Lentils soup, black cabbage and stockfish.
We would like to present you today, from FTL Domus 3000 in Domodossola, a dessert recipe ideal for your Christmas holidays: Fioca from Formazza valley in a soft version with panettone and marron glacé.
We would like to present you today a cannellini beans cream with prawns and burrata cheese.
A summer recipe, km0 with Perch fish from lake Maggiore and ham from val Vigezzo, it’s ideal for warm evenings and light lunches. Danilo Bortolin, chef at Restaurant “La Beola” at the Grand Hotel Majestic in Pallanza, presents this Saltimbocca made with the king of the lake rolled around a local kind of ham, all of which on a sweet Mellon fluff. Some lettuce on top to add some crunchiness.
Risotto is a traditional preparation for rice in northern Italy, it is commonly considered a winter recipe, but the chef of the restaurant "La Beola" at the Grand Hotel Majestic in Pallanza wants to dispel the myth and give the prerequisite to lovers of risotto to taste it in a lighter summer version.
We would like to present you today is Jelly of spumante alta langa with berries and basil scented lemon sorbet.
A dish typical of the lake with a twist: salmon trout is pink and tasty just like salmon, less oily but equally rich, and for the restaurant "La Beola" at the Grand Hotel Majestic is really km0. The choice of Cannero citrus, very fragrant and tasty, and precious like only local and niche production can be, to marinate the trout with, makes Chef Danilo Bortolin’s recipe a real bite of Lake Maggiore excellence.
We would like to present you today is Piedomont fassona beef tartar with raspberries, balsamic vinegar and foie gras
The Sicilian red shrimps are one of Italian excellences, they are good raw, blanched and cooked. In today’s recipe, Chef Danilo Bortolin prepares them in a summer soup, dense but fresh, strong flavoured but sweet, ideal for summer dinners. There's also a version with lobster instead of shrimps, and you can find it in the menu of the restaurant "La Beola" of the Grand Hotel Majestic.
We would like to present you today is Bianco mangiare alla frutta.
We would like to present you today is Tagliolino alla chitarra with Goat’s chopped meat, artichokes and turmeric.
We would like to present you today is Cooked onion with salt with the toma mottarone and sausage of deer.
We would like to present you today is Rabbit in porchetta beets with oil
We would like to present you today is Stuffed anchovy amatriciana style with curry mayonnaise.
We would like to present you today is Lasagnetta Au Gratin with buffalo ricotta and zucchini flowers.
We would like to present you today is Perch ravioli.
We would like to present you today is Seared Tuna with black and white sesame seeds and sea urchin mayonnaise.