"Dating back to 1974, Piccolo Lago sits a stone’s throw from the beautiful lakes and mountains of Verbania in Italy, perched on stilts over the glittering waters of Lake Mergozzo. The cuisine focuses on modern interpretations and regional classics using ingredients from the Alpine valleys surrounding it. At its helm is second-generation chef and owner Marco Sacco, who grew up there in his father’s kitchen. Piccolo Lago began focusing on the use of local produce and materials: freshwater fish from the surrounding lakes, extra-virgin olive oil from Umbria, chilled stones from the river Toce in Piedmont to serve Formazza butter, and gneiss rock from the Ossola valley, heated up and used as a bread basket. Sacco’s culinary approach soon caught the attention of MICHELIN inspectors. In 2004, Piccolo Lago received its first MICHELIN star and a second in 2007." - Rachel Tan
