Follow us:  
 
menu
Book now
Close
 

check in

check out

Rooms

adults

Children

Best rate

Book directly and have the following advantages

Best price guarantee, free upgrade upon arrival, free Wi-Fi

Blog

A vocation for art

A brand new artistic impulse thanks to the Grand Hotel Majestic and the Zuccari family. After having painstakingly – and lovingly - renovated this historic hotel to its former Belle Epoque splendour, they are now poised to re- launch this very special property as the meeting-place of culture and cultural inspiration it once was.

The brand new exhibitions of Gabriele Kromer's graphics.

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”.

"DOGS ON STAGE!”: The new art exhibition by Gabriele Kromer

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”.

Troubetzkoy 150

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.

Concert in honour of Arturo Toscanini

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.

The art exhibition “red forest” by Velasco Vitali

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.

Jannis Kounellis: Contemporary Art on Lake Maggiore

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.

Wedding Casiraghi- Borromeo royal wedding on lake maggiore

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.

Flan of Chards with Bruschetta of Variegated Cherry Tomatoes and Crescenza Cheese Cream.

Spring is about to be here, that is why I present you a recipe that could be a good idea of appetizer for your Easter menu, the Flan of Chards with Bruschetta di Variegated Cherry Tomatoes and Crescenza Cheese Cream.

Eggnog with Tangerine and Cinnamon

Today’s recipe is typical of Christmas and it’s great with Panettone: it is an Eggnog with Tangerine and Cinnamon.

Fassona beef fillet with eggplant BBQ cream, dried red pepper and Burrata cheese.

Welcome to Ristorante La Beola at Grand Hotel Majestic in Pallanza, I am Danilo Bortolini, the chef.

Today’s recipe is Fassona beef fillet with eggplant BBQ cream, dried red pepper and Burrata cheese.

Perch fish with beets mayonnaise and sugar snap pees

We would like to present you today is Perch fish with beets mayonnaise and sugar snap pees.

Tomato and mozzarella risotto

We would like to present you today is  Tomato and mozzarella risotto.

Fassona tartare with black truffle, Robiola cheese and fried poached egg

Welcome to Ristorante La Beola at Grand Hotel Majestic in Pallanza, I am Danilo Bortolini, the chef and today we are in the hotel’...

Yoghurt Meringue

We would like to present you today is Yoghurt Meringue with fruits of the forest in balsamic vinegar

Seared Tuna

We would like to present you today is Seared Tuna with black and white sesame seeds and sea urchin mayonnaise.

Perch ravioli

We would like to present you today is Perch ravioli.

Lasagnetta Au Gratin

We would like to present you today is Lasagnetta Au Gratin with buffalo ricotta and zucchini flowers.

Stuffed anchovy amatriciana style

We would like to present you today is Stuffed anchovy amatriciana style with curry mayonnaise.

Rabbit in porchetta

We would like to present you today is Rabbit in porchetta beets with oil

Cooked onion with salt

We would like to present you today is Cooked onion with salt with the toma mottarone and sausage of deer.

Tagliolino alla chitarra

We would like to present you today is Tagliolino alla chitarra with Goat’s chopped meat, artichokes and turmeric.

Leg of capon stuffed with dried fruit

Ingredients: - Capon leg, boneless - Chicken sausage - Fig and dried apricots, dates - Celery, carrots, onions and herbs - Pomegranate - Turnip tops ...

Bianco mangiare alla frutta

We would like to present you today is Bianco mangiare alla frutta.

Red shrimps soup

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.

Piedomont fassona beef tartar with raspberries, balsamic vinegar and foie gras

We would like to present you today is Piedomont fassona beef tartar with raspberries, balsamic vinegar and foie gras

Marinated trout with vodka and citruses of cannero

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.

Jelly of spumante alta langa

We would like to present you today is Jelly of spumante alta langa with berries and basil scented lemon sorbet.

Risotto with beet cream

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.

Saltimbocca with perch fish and mellon fluff

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.

Cannellini beans cream, prawns and burrata

We would like to present you today a cannellini beans cream with prawns and burrata cheese.

fioca from formazza in a soft version

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.

Lentils soup, black cabbage and stockfish

We would like to present you today is Lentils soup, black cabbage and stockfish.

Roasted gnocchi on mountain cheese cream and mushrooms

Today, we would like to introduce you to a special recipe with gnocchi and mushrooms.

Carnaroli rice with pumpkin puree

We would like to present you today a carnaroli rice with pumpkin puree, baby squids, garlic, oil and chilli pepper.

Salmon cooked in extra vergine olive oil

We would like to present you today is Salmon cooked in extra vergine olive oil, broccoli and anchovies sauce.

Linguine with clams, seabass bottarga and creamy potatoes

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.

Cherries cooked in red wine with ice cream and fugascina

We would like to introduce you to a special recipe with cherries as main ingredient.

Risotto with pumpkin cream

We are right at the Grand Hotel Majestic, the recipe we present today is Risotto with pumpkin cream, mushrooms and a buffalo camambert cream.

Red tuna with Bloody Mary gelly and caramelized soy sauce

We would like to present you today Red tuna with Bloody Mary gelly and caramelized soy sauce

Saffron Poached Eggs

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.

Artichokes cream, sweetbread and mullet

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.

Cappellacci stuffed with guinea fowl on chestnut cream with crunchy black truffle

The recipe that we present today are Cappellacci stuffed with guinea fowl on chestnut cream with crusty black truffle.

Sea Bass slice with ‘panzanella’

We would like to present you today is Sea Bass slice with ‘panzanella’ of variegated tomatoes.

Rice, frog and black garlic

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".

Pasta and beans - Lake Version

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.

Lamb meatball salad

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’.